Parents & Kids

Food fraud is outrageously common. In the UK, horse meat was sold as beef, and in China, rat meat was sold as lamb. Now, Malaysian researchers have detected buffalo meat in "beef" frankfurters.
Plastic food wraps are pretty much ubiquitous in today's markets. But they have drawbacks — they aren't biodegradable, and don't keep foods as fresh as they might. Scientist from the USDA have come up with a new type of wrap — it's biodegradable, keeps foods fresher, and it's edible to boot.
Do more of those calories need to be in protein? Bodybuilders swear by it, but is it real or a myth?
"Use by" and "sell by" labels are not about food safety, although it's easy to be confused by them. In fact, they're only pointers about when a food's quality might not be at its peak.
Here'e to appreciating how, through precisely-calibrated nutrition, these extraordinary Olympic athletes become powerhouses of performance. Aside from their sport-specific training, it can be argued that Team USA is only Team USA because of the U.S.O.C's Sport Nutrition Team, which puts the right food on the training table and guides each athlete through their individualized schedule of consumption.
For marketing purposes and to reinvent themselves, some food companies are now adding rather unusual colors to your favorite foods. For example, McDonald's in China unveiled two new sandwiches with red and green buns to celebrate the release of "Angry Birds."
Spoilage in milk, and risk of food poisoning, happens because of the presence of harmful bacteria. That is why pasteurization saves so many lives and the raw milk food fad has orders of magnitude greater risk of causing illness. So do you want milk to last for two months? A new science study shows it's affordable and works.
Assuming that the company Ava is able to successfully replicate wine by simply combining chemicals in a laboratory, a big question still remains: Would people actually buy it? ACSH President Hank Campbell and Senior Fellow of Biomedical Science Dr. Alex Berezow debate the issue.
The presence of a molecule that strongly enhances the flavor of other molecules may explain why garlic powder is such a commonly used ingredient in cooked foods.
Credit: Shutterstock In recent years pasta gained a bad reputation: it will make you fat. Obviously you could insert any food and get the same result, if you eat enough of it. So how does it happen that certain foods get called out and stick in the minds of the public?
Now that a Vermont law requiring labeling of GMO foods is about to take effect on July 1, the Senate has decided to act to prevent a plethora of state laws to confuse the issue. But wait! We can't really say that the Senate's bill will necessarily clarify anything.
A group of researchers is attempting to make coffee roasting more science than art. The team wants to improve consistency by using the tools of analytical chemistry to monitor the coffee roasting process in real-time.