Every year brings a new wave of misinformation, and to cut through the noise, we consulted a food scientist and educator about the most widespread food myths she encountered in 2025. Abbey Thiel, PhD, ...

The Institute of Food Technologists (IFT) is leveraging artificial intelligence in its new R&D platform, CoDeveloper, to connect food scientists with the organization’s massive research database. IFT ...

While food poisoning can have many sources, two foods can make mealtime seem like playing a game of intestinal roulette.

During Biden’s final week in office, the Food and Drug Administration announced that Red No. 3, a synthetic dye that Americans have consumed for nearly a century, would be banned starting in 2027. It ...

It’s hard to stop after eating a single potato chip —and that’s kind of their whole problem. The deep-fried, popular salty ...

Researchers have studied how different food matrices affect Listeria survival and virulence in the gastrointestinal tract. A study by the University of Veterinary Medicine in Vienna (Vetmeduni) showed ...

A best-by date is a manufacturer's estimate of when a food will taste, smell, and feel its best. It's about quality, not ...

It's one of those "rules" that has stood the test of time, but can we really trust it? Many people follow the “five-second rule,” but science shows the truth is more about safety than timing. Studies ...

It’s good advice that, during the holidays, is often hard to follow. Don’t eat raw cookie dough. Kansas State University food scientist Karen Blakeslee acknowledges that it’s often difficult for many ...

Paulomi (Polly) Burey does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations ...