Quaker Oats is being sued over the big “100% Natural” label on the front of its box. What else is in that bucket o’ oats that makes the label a lie? Nothing, say the plantiffs—it is, indeed, just oats. Their complaint is that the oats were grown using pesticides. That, they claim, should be sufficient to keep the…
You know how much money you spend on food, but just where does that money go once you spend it? The answer, right down to the fraction of the cent, is here.
E. coli, salmonella, and staph are the names Americans fear when it comes to nasty foodborne illnesses. Yet it’s norovirus that is, far and away, the most common cause of food poisoning in the US. So why aren’t Americans more afraid of it?
It’s been thirty years since the Chernobyl disaster and radiation levels in plants seemed to have died down. So why are levels of radiation in milk still peaking?
Scientists have created three new genetically modified crops to combat three of the world’s most troubling crop diseases. Each was tweaked in a slightly different way to be resistant to those specific diseases. The details appear in three new papers out today in Nature Biotechnology.
For the past two decades, the number of genetically-modified crops has been steadily skyrocketing around the globe. Until 2015, when the number saw its first recorded drop. What’s going on?
It’s a well-known fact that some of our favorite seafoods come with an unsavory dose of heavy metals like mercury. But there’s another group of chemicals that sometimes lace our tuna steaks, and the latest findings on them are anything but appetizing.
An investigation into several locavore restaurants revealed that what was written on the menus wasn’t at all what was showing up at the tables. But the underlying reason for the problem is much bigger than just the restaurants: it’s the all-local diet itself.
Tracking food poisoning cases is laborious detective work, and sometimes the culprit is never revealed. Now the task of identifying sources of contamination could be even harder—and, paradoxically, it’s because of a test designed to diagnosis food poisoning faster and easier than ever before.
Whether you’re counting by calories, pounds, or dollars, the world is wasting a huge amount of food. But there’s also another way to measure it: The quantity of resources we burn up for nothing at all.
Every year, a huge amount of foods are brought into the country for Americans to eat. But before we dine, an inspection unit checks the items. Here are the foods most likely to not make the cut—and why they get tossed.
Sip your morning coffee suspiciously, friend—it may not be what you think.
El Niño is almost over, but the wreckage of things it knocked over in its wake continues—and one of those things is your sugar supply. Eat your desserts while you still can, friends.
We’d suggest you sit down and pour yourself a drink before you hear this news—but, honestly, that would probably only make it worse.
We depend on our tap water for almost everything, but what do you do when the taste of it doesn’t quite suit you? We talked to a water sommelier about the taste of tap water—and also got a recipe for a water cocktail.
Twenty years ago, a change was made to how we did food poisoning testing. That change prevented over a quarter of a million cases each year, and it may also suggest how we could stop more cases in the future.
Researchers have successfully grown a crop of tomatoes, peas, and radishes harvested in Martian soil—and with those comes an answer to one of the big questions we have about how to farm in space.
It’s just one-degree, right? So, how big a difference can it really make? There’s a place in the world where we can already look at for an answer.
Along with the Pyramids in Giza and the Colosseum, Italy has asked the United Nations to add another item to UNESCO’s list of protected landmarks: Pizza.
The foods readily available 35 years from now won’t look like the foods available today. Some of what we’re used to eating will be in short supply—and that new diet could cause an extra 500,000 deaths a year.