While it can work as a good rule of thumb, there’s more to nutrition than just the number of ingredients.
Articles on Food
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Did you know wasps switch from ham to jam foraging during the late summer?
Knowledge, awareness and hands-on experience with 3D-printed foods could influence consumer attitudes.
New research highlights the prevalence of maggots as an easily obtained, nutrient-rich supplement of ancient hominin diets.
People have been fermenting food since before the written word.
Restrictive diets of rice, pineapple or artichoke can cause sudden weight loss – but they aren’t healthy.
Kits that help people grow their own golden oyster mushrooms at home may be one reason this nonnative species is now spreading in the wild.
Flexitarian diets and breeding better livestock can make farming more sustainable. But it will take much more to farm within the planet’s limits
An expert in American dialects explains how a ‘health drink’ from the early 1800s spawned so many names and variations.
Victorian Londoners consumed 12 million berries a day over the summer.
Key to culinary innovation is a collaborative and supportive environment where chefs can take risks and make mistakes.
Foods saved from the waste heap by verifiable supply chains are said to be upcycled.
New research has found that thousands of University of Western Cape students can’t afford healthy campus food, and end up eating non-nutritious meals.
Selling products without packaging can lead to anti-environmental outcomes. It can also pose risks to hygiene and health.
The more than $1 billion cut hits already strapped schools and food banks.
The famed Michelin Red Guide is coming to Philadelphia, and inspectors are scouting local restaurants to find some worthy of Michelin awards.
Canned food is safe, but cans are often lined with polymers that can release harmful chemicals, especially into fatty foods.
The majority of children’s diets in the US consist of ultraprocessed foods, which a growing body of research suggests can lead to metabolic diseases and other conditions.
Oysters and escargot are recognised as luxury foods around the world – but they were once valued by the lower classes as cheap sources of protein.
A few important dynamics are making it easier for young people to launch businesses in rural towns – especially food businesses.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor of Food Policy, City St George's, University of London
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor, Food Economics, University of Guelph
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Senior Lecturer in History, University of Waikato
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Catedrático de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Universitat de València
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer in Geography, University of Sheffield
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Visiting Research Fellow in Philosophy, University of Hertfordshire