Manufacturers claim their products taste like the real thing, have huge ecological benefits and could soon be in our homes. After the success of the Greggs vegan sausage roll and the juicy-yet-meatless Impossible Burger, the next new food sensation is coming to a plate near you: 3D-printed steaks and chicken thighs.

A new UNICEF report highlights evolving dietary challenges facing children around the world. Key factors? Climate change and industrial ag.

This case is based on publication in literature by Harrison R, Warburton V, Lux A, Atan D. Ann Intern Med. 2019 Sep 3.

Pork-free bacon, tofu-based sausages and other so-called fake meats on supermarket shelves are booming, but new research finds they may not be as healthy as their marketing would suggest.

Plant-based versions of classic menu items are taking over fast food, from Burger King's Impossible Whopper to Subway's Beyond Meatball Marinara sub.

Pet owners are being urged by vets to feed their dogs and cats on a diet rich in insects. The British Veterinary Association (BVA) says some insect-based foods may be better for pets than prime steak. The vets expect resistance from some pet lovers, but they say surveys suggest many would accept insect-based food.

As food writer Mark Bittman recently remarked, since food is defined as “a substance that provides nutrition and promotes growth” and poison is “a substance that promotes illness,” then “much of what is produced by industrial agriculture is, quite literally, not food but poison.” Of course, it doesn’t have to be this way. Eliminating pesticides and transitioning to organic regenerative farming can get us back on track to nutritious food, restore microbiomes and protect our health. Let’s break all this down, and then talk solutions.

New Zealand's dairy industry is arguing consumers are being misled if the term "milk" is used for plant-based products such as almond or coconut milk, but consumers are savvier than that.

How big business won and the consumer lost.

Beyond Meat markets its plant-based burger as a healthier alternative to meat, which is associated with certain health risks. But some experts say the data doesn't exist yet to show that a processed plant-based patty trumps beef.

Nutritional information may seem like an objective metric, but including it in a cookbook is more complicated than you might think.

With just a little planning, eating healthy on a budget is easy. Use these 30 expert tips to learn how to shop for and cook affordable, nutritious meals.

Your doctor can confirm a diagnosis of lactose intolerance with a clinical test. One that’s often used is a lactose tolerance test.

Prominent nutrition labels and taxes on sugary products can help consumers opt for healthier options, researchers said Wednesday -- a day after the federal government ruled out imposing a tax on sugary drinks.

New research examines how five major dietary patterns may affect the risk of developing heart failure among people without heart disease.

This creepy candy bar kept Soviet-era children fed — and it’s still “in the red.” Hematogen — a chocolatey, chewy snack with an oddly metallic aftertaste —

The new Canada’s food guide is the first that puts the science of healthy eating squarely before politics. Here’s what’s new in the Canadian food guide.The new Canada’s food guide has gene

A Clemson University researcher is using state-of-the-art facilities at the Pee Dee Research and Education Center (REC) to help develop a new wheat variety that’s safe for people who suffer from celiac disease to eat. Sachin Rustgi, an assistant professor for molecular breeding, altered the wheat genome to create the new variety, which has a built-in defense against celiac disease. Rustgi uses laboratories provided by Clemson’s Advanced Plant Technology Program (APT) to conduct his research.

Yes, the new Canada’s food guide does away with the “dairy” category. Here’s why that’s a good thing.

Half of all American adults—including 70 percent of those age 65 and older—take a multivitamin or another vitamin or mineral supplement regularly. The total price tag exceeds $12 billion per year—money that Johns Hopkins nutrition experts say might be better spent on nutrient-packed foods like fruit, vegetables, whole grains and low-fat dairy products.