It's no secret that many food companies have deliberately engineered their processed food products to be 'hyper-palatable,' meaning they light up the reward centers in the brain, fueling ...

Read an extract from In Defence of Bread, the new posthumously published book by food scientist Professor Mike Gibney.

Research published in Obesity on 5 November 2019 has devised specific parameters that could help to classify certain foods as “hyper-palatable”, a term used to describe food that overpowers the ...

A popular U.S. brand of potato chips once promoted itself with the slogan, "betcha can't eat just one!" Maybe that's because potato chips, like so many foods in the American diet, can pack a mix of ...

Next year, it will be 30 years since Joe Pine wrote the book Mass Customization, in which he coined the term personalization. So much has happened in the restaurant industry over the last 30 years ...

When it comes to your kids’ diets, it’s not just about what they eat; it’s also about how certain foods might affect their behavior. Many common snacks and meals can unexpectedly lead to hyperactivity ...

The complexities of providing fresh food products to even a limited local market demand the most sophisticated tools for managing routes, drivers and deliveries. Washington’s Green Grocer is a ...

At Elijah’s Promise in New Brunswick, New Jersey, food is more than charity—it’s a way to build connections in the community. Along with a soup kitchen, the nonprofit runs a workforce training program ...

At the 49-year-old Little Tokyo restaurant Kouraku, potential diners can peruse a glass case lined with fake foods to preview what’s on the menu. The display of shokuhin sampuru, or “sample foods,” ...