Mukbang YouTuber Tzuyang confessed his difficulties to his male mother.Tzuyang appeared as a guest on JTBC 'T Collecting and ...

According to the report, 30 per cent of Canadians don’t understand the meaning of a best-before label, prompting 4 in 10 people to throw out food past its ‘best before’ date even when it’s still ...

Mukbang YouTuber Tzuyang is set to reveal the inside of her refrigerators, surprising viewers by saying her monthly food expenses exceed 10 million won ($6,800). On the Nov. 23 episode of JTBC’s ...

For a little over six months, you could glimpse the future from the window of the Big Issue’s London offices. Sandwiched between an estate management agency and a clothes shop, Yum Bug – the capital’s ...

When we hear the word counterfeit, most of us think of money, designer shoes, or maybe even batteries. It's doubtful that your mind goes to coffee or chocolate, but food can also be counterfeited, and ...

Researchers in Korea have uncovered how the rise of digital food shows, from Mukbang feasts to Cookbang tutorials, is quietly reshaping when, what, and how people eat. Study: Association between ...

One-third of all food in America is wasted leads to billions of dollars lost each year, according to a new Gallup survey on the state of food waste in America. Until now, researchers have known little ...

A recent review in Processes presents various aspects of edible food packaging, focusing on single-use, fast-dissolving edible pouches. Plastic food packaging, typically non-biodegradable, is a ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Usually within about 30 seconds of opening the TikTok app on my phone, I can ...

Scientists have reimagined the meaning of a "light meal," creating microlasers that use natural products to emit illuminated beams through food. And they're completely edible. These mini lights, the ...

Researchers at Pennsylvania State University have developed a new material using plant-based cellulose and milk protein. Their findings were published in the Journal of Colloid and Interface Science.