Portside

With just three pleasures—nuts, fruit, and dark chocolate—a nutritionist challenges chefs to make dessert more healthful but still a treat.

The Food and Drug Administration (FDA), the government agency that oversees food labeling in the United States, is changing its definition of what "healthy" actually means—and are still trying to figure out a definition for "natural foods."

According to a report from Harvard T.H. Chan School of Public Health, in a large study of population followed for more than three decades, researchers found saturated fats with unsaturated fats conferred substantial health benefits.

Dave’s Killer Bread, POP! Gourmet Foods, and other food companies are helping people with criminal records overcome the barriers to employment they often face.

More ingredients are designed to accommodate free-from foods, a hot trend for 2016 as Americans continue to be affected by food allergens and intolerances.

The food industry has been recently delving into "medical foods," and foods that are formulated to meet the specific needs of patients.The opportunities in the medical foods segment are growing; the market is estimated to be worth $15 billion, according to The Wall Street In a statement, the FDA emphasized medical foods are for patients that cannot properly ingest, digest, absorb, or metabolize regular food or nutrients.

New research reveals that 39% of consumers use nutritional and performance drinks as a replacement for breakfast. What’s more, three in five (58%) consumers currently use nutritional and performance drinks as a meal replacement and 48% consume them as part of a meal, up from just 20% who used nutritional drinks as a meal supplement in 2012.

Can plant-based burgers really replace the real thing, especially for someone who enjoys meat? Here's what Ione author found in serious taste tests.

A new study finds that some of America’s biggest pop stars are making millions from ad campaigns for sugar-laden, low-nutrition foods.

Native American cooking has all the makings of a culinary trend, but it’s been limited by many diners’ unfamiliarity with its dishes and its loaded history.