Nestlé's strategic reorientation to nutrition, health and wellness is yielding benefits.

A UK scientist has discovered clumps of previously-unreported callus hairs growing in the flesh of mature apples of Fuji and closely-related varieties, which may have storage implications for commercial growers.

Researchers at the University of Navarra have launched a product for the detection and characterisation of the Brucella bacteria, which is the causative agent for brucellosis.

Lion Nathan Australia and Fosters Group have both announced that they would take immediate steps to cease production of ready to drinks (RTDs) with high alcohol content and energy additives.

The lack of fluoride in the average New Zealand diet has led to a recommendation by Food Standards Australia New Zealand that bottled water companies be permitted to voluntarily add the mineral to selected brands.

Bread is set to become iodine fortified over the next 18 months in a bid to combat New Zealand’s growing problem of iodine deficiency.

Norwegian scientists have developed a program that can analyse and sort fish according to quality.

Internal browning of pears stored under low oxygen conditions is linked to restricted gas exchange inside the fruit, according to a study by researchers at the Catholic University of Leuven in Belgium.

After three years in development, an Australian online software application is set to revolutionise the impact of packaging on the environment.

Nestlé has announced the establishment of the Chocolate Centre of Excellence, the company’s first R&D facility entirely dedicated to the development of premium and luxury chocolate.

Alcoa has sold its packaging and consumer businesses to New Zealand’s Rank Group.

The New Zealand Food Safety Authority (NZFSA) has started planning for the 2009 New Zealand Total Diet Survey, when commonly eaten food substances are put under the microscope.

Unilever R&D opened the Centre of Excellence Structured Emulsions on Tuesday, designed to develop food innovations, healthier choices and functional foods with the natural goodness of oils.

The NSW government is amending the legislation to allow the NSW Food Authority to publish on its website details of food businesses that receive penalty notices for food law breaches.

Eating curcumin, a natural ingredient in the spice turmeric, may dramatically reduce the chance of developing heart failure, according to recent research.