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This study investigated how well food labels from 280 different brands across multiple food and drink categories in India and the US adhered to recommended nutritional labeling standards as outlined by the Codex Alimentarius.

Previous studies have found that how a food item is labeled may influence people's liking of it. This study used a cookie taste test to investigate whether people's liking of a dessert item would be swayed by the use of different labels.

In this article the authors look at sugar consumption and the relationship to productivity in the work/labor force.

The authors compare nutritional content of foods found in Western versus Asian grocery stores to determine whether one cultural diet is healthier than the other.

The authors investigated alcohol content of foods during preparation and when ready to serve to determine how much alcohol remained in the food.

Here the authors aimed to find the best preservative combinations to stop bacterial growth in food, using data modeling and biochemical experiments. They discovered that single preservatives are often not enough, with varying effectiveness against different bacteria, and suggest future research into combining preservatives for better results.

Food spoilage happens when food is not kept in a good storage condition. Qualitatively estimating the shortened shelf life of food could reduce food waste. In this study, we tested the impact of heat on milk shelf life. Our results showed that an exposure at room temperature (25°C) for 3.2 hours will decrease the shelf life of milk by one day.

Evidence suggests certain food preservatives may be genotoxic due to their ability to impair normal cellular pathways. The authors investigated the genotoxic potential and effects of commonly used synthetic food preservatives, specifically sodium nitrite, potassium sulfate, and hydrogen peroxide.

The authors looked at the impact of different harvest and feeding treatments on Heterandria formosa over three generations as a model for changes in marine ecosystems.

Most people put little thought into the type of plastic wrap they use to store their leftovers. This study investigates the differences between biodegradable plastic wrap and non-biodegradable plastic wrap in their ability to prevent food spoilage. Does one work better than the other? Read more to find out!