New study looks at how “Manfluencers” shop for, prepare and consume meat products.

This study is the first comprehensive assessment of food waste data collected directly from the food industry.

Biotechnology and Biological Sciences Research Council grant supports food safety study.

A study conducted by researchers in Scotland and the Netherlands strongly suggests that a new form of poultry stunning is likely more humane than alternative approaches to rendering birds unconscious prior to slaughter.

A research group at The Cleveland Clinic has linked carnitine, a dietary component found naturally in red meat, to hardening of the arteries.

A British study shows moderate consumption of red meat provides levels of essential minerals for people who currently consume lower-than-recommended amounts.

A new report from the Presidential Council on Science and Technology said that the federal government needs to launch a coordinated effort to boost American agriculture science by increasing agricultural research investments by $700 million per year and by rebalancing USDA’s research portfolio so that external funding is increased.