A new study shows that fruits and vegetables that are high in flavonoids can help manage body weight and cut down on abdominal fat.

The new lab will focus on advancing the sustainability and quality of oats in the US.

Minnesota-based Cargill has expanded its Food Innovation Center to develop future foods working side-by-side with customers.

It has been suggested beef production is bad for the environment, but researchers out of the Weizmann Institute of Science have put an actual cost on the industry and say beef takes the highest toll when compared with other animal-derived foods.

With many consumers monitoring their diets, it’s no surprise words like “antioxidant” and “whole grain” attract the eyes of consumers. But a new study from the University of Houston suggests these words mislead consumers into a false understanding of a product’s health benefits.

Highly criticized, and shunned in favor of wheat, white bread is getting a better reputation thanks to scientists who found that the food encourages growth of beneficial gut bacteria.

A recent study investigated how antimicrobial ingredients and post-lethality interventions available for use on natural and organic ready-to-eat meat products are effective as a means of inhibiting the recovery and growth of Listeria monocytogenes (Lm).