Burgers could be made healthier by adding beetroot to the ingredients, Aberdeen scientists believe.

A new survey shows Canadians might be willing to eat food with small doses of radiation to prevent foodborne illnesses.

Eating red meat is associated with a greater risk of developing such chronic diseases as diabetes, cardiovascular disease and some types of cancer, but is it also associated with a higher mortality rate?

Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.

A new study from the highly respected researchers at the Harvard School of Public Health offers some of the best and most detailed evidence yet that a daily serving of meat can increase risk of heart disease or cancer.

Inspections in meat and poultry establishments are to verify that all single-ingredient ground or chopped meat and poultry products that do not qualify for an exemption under the final regulation, bear “Nutrition Facts” panels on their labels.

Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.

A new study reported by UCLA researchers has added to the evidence that eating fish can preserve mental function.

Eating lots of red meat raises the risk of having a stroke while poultry lowers it, according to a U.S. study.