Lowering salt in common foods can reduce thousands of heart attacks and strokes without changing daily eating habits.

Manufacturers often add salt to processed foods in order to prolong shelf life.

The new guidelines could ultimately drive significant change across the industry, writes US columnist Victor Martino.

Lowering salt in everyday foods could quietly save lives. Researchers found that modest sodium reductions in bread, packaged ...

The new, redesigned "Nutrition Facts" label is coming. The Food and Drug Administration has announced that the new label will be required on most packaged food by July 2018. The big change: The label ...

GLP-1 medications are reshaping how Americans shop and eat, driving surging demand for high-protein, low-sugar, nutrient-dense foods. Brands report markedly higher yogurt consumption among GLP-1 users ...

Grabbing packaged snacks and meals is quick and convenient, but it may come at a cost. Many of those foods are ultra-processed. Other WRAL Top Stories Among the most harmful processed foods are sugary ...

Awareness of ultra-processed foods is growing, but new research from the International Food Information Council finds consumers lack shared definitions — creating confusion and opportunity for food ...

Packaged foods are a modern convenience, but the concept of preserving and packaging food for storage and transport has been around for centuries. Whether driven by exploration, trade, or necessity, ...