Modern farming has a huge problem with food waste, stemming from the mismatch between specific food buyer requirements vs Mother Nature delivering an unsaleable overabundance and/or producing knobbly fruit and veg that gets devalued on aesthetic grounds. But what happens ...

Just before the crash that turned the Roaring ’20s into the Great Depression, a man with a crazy idea for making a fortune was roaming across Persia, examining green aromatic nuts in burlap bags, marketplaces, and orchards. He selected the nuts from the widest variety of trees he could find...

TORONTO - Health Canada advises not to eat food past its best-before date, but it really depends on the type of food whether that’s advice to take to heart, say experts.

While it makes sense for things like packaged meats, throwing away a jar of pickles because of its sticker date i...

Advertising junk food could soon be banned from children's content streamed online, according to the UK's advertising watchdog.

Ads for foods considered unhealthy are already banned on children's television, but not online.

The Committee of Advertising Practice (CAP), which sets t...

Consumers are becoming increasingly wary of what they didn’t know about their food; more concerned that food processors might be intentionally hiding things from them. A story published by Forbes in fall 2015 pointed out the dangers of not being upfront. They asked processors that...

Water is an essential component of many types of food products. Processors, manufacturers, and packers use water to clean, cool and even transport foods during production (in flumes for example). Water is, of course, also used to make ice and beverages of many types.

A national survey commissioned by the Johns Hopkins Center for a Livable Future has found that nearly three-quarters of adults believe U.S dietary guidelines should include environmental provisions and support sustainable agriculture practices.

At the Teagasc Food Research Centre, its first sensory panel learns to distinguish flavours

A group of people are clustered around a long table, sniffing samples of meat from plastic cups, and then tasting, chewing, and marking how they would rank its fat content from one to 100 – n...

The secret to Japanese food is specialising in one thing and doing it perfectly. Forever. In an extract from his new book Rice, Noodle, Fish, Matt Goulding profiles four masters of their trade