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The early period of life is a critical phase in which the immune system must learn to tolerate harmless environmental stimuli, such as food and microbes that normally live in and on the body, while remaining vigilant against harmful substances and pathogens. If it fails to strike

Some 33 million Americans have severe food allergies. Now, researchers at Boston Children's Hospital may have found a promising solution. In a small clinical trial, Rima Rachid, M.D., director of the Food Allergy Program and the Allergen Immunotherapy Program, and Talal Chatila,

Changing how much sweet-tasting food people eat may not change how much they crave or enjoy sweetness after all. In a six-month trial, researchers found that people assigned to high-, low-, or average-sweetness diets showed no meaningful differences in their preference for sweet

Felicity Cloake is the writer of the Guardian’s How to cook the perfect … and Masterclass cookery columns. If you’ve eaten it … she’s cooked it. Discuss her work or ask her a question below the line now. She’ll be online at 3pm BST to answer themAsk a question: log in or sign up

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As we move closer to supporting a sustainable human presence on the moon, researchers are investigating how its soils can provide valuable resources and even grow food. An article in the Soil Science Society of America Journal proposes a classification framework to help scientist

Digital technologies could strengthen food security in developing countries, but their impact will be limited unless governments address distrust, weak collaboration and institutional inefficiencies, according to a study focusing on Mauritius published in the International Journa

Fruit, honey and other naturally sweet foods may have helped fuel the evolution of the human brain, according to new research from the University of Sydney and the University of Glasgow.

Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers have now developed an enriched tomato ketchup by incorporating protein extracted from algae. A panel of taste testers preferred recipes containing up to 3% added algal

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“History has repeatedly shown that the sales impact of foodborne illness tends to be fleeting for restaurants,” one analyst noted.

Andrew Neel’s documentary contrasts the lavish dishes eaten by heads of repressive states – served by largely unrepentant staff – with the starvation faced by their citizensThere are moments in this sly documentary that evoke regular food porn, with crisply lit footage of vegetab