A systematic review and meta-analysis published in The Lancet early this year suggested a causal relationship between a high-fiber diet and reduced incidence of non-communicable disease.

Food and beverage processing is experiencing a monumental shift in the demand for foods that are made from, or are made with, or have added living microorganisms such as bacteria and yeast.

Researchers at the University of Florida's Emerging Pathogens Institute have identified for the first time the 10 riskiest combinations of foods and illness-causing microorganisms.