Fried foods are popular with consumers, but their high fat content can contribute to health challenges like obesity and hypertension. If the food industry can offer lower-fat options of similar quality, people can more easily make health-conscious food choices.

Researchers at the University of Illinois Urbana-Champaign have explored microwave frying of French fries, providing insights that can help food manufacturers modify their production methods.

Illinois News Bureau | January 27, 2026

What does research tell us about the advice in the new US nutrition guidelines?

Global Ag Media | January 26, 2026

U of Illinois joins US effort to track resistant bacteria

Marianne Stein for ACES News | December 4, 2025

Illinois researchers receive $1 million FDA grant to study antimicrobial resistance in foodborne pathogen

Stephanie Brown for verywellhealth | December 4, 2025

Adding Honey to Your Yogurt May Help More Probiotics Survive in Your Gut

Lauren Quinn | August 12, 2025

Mouse study reveals gut microbe balance may be key factor in early-onset colorectal cancer

Carly Mallenbaum | Axios | August 12, 2025

Why exclusive breastfeeding isn't always "best"

Coral Beach | Food Safety News logo Food Safety News | June 30, 2025

Nanoplastics pollution found to make foodborne pathogens more dangerous

Korin Miller | Women's Health | June 2, 2025

Why Eating More Protein And Fiber Can Help You Lose Weight