A study by Rutgers University has determined the best term to use for seafood made from the cells of fish or shellfish, grown for commercial sale.
A study by Massey University has found that gymnema sylvestre mint, a plant compound, can suppress taste responses to sweet compounds and reduce sugar cravings.
FIAL launches its fifth edition of Celebrating Australian Food and Agribusiness Innovations, which features food innovations from 45 Australian businesses.
Researchers have found that native stingless bee honey contains a rare form of sugar with a lower glycaemic index (GI) than standard honey.
Ice cream that plays music while we're eating — could this be the future for our favourite frozen treat?
Research conducted by scientists at the Australian National University could lead to improvements in crop production, by ramping up photosynthesis.
Researchers have investigated whether alternative protein sources such as insect and microalgae alter meat quality when fed to chickens.
Research has revealed that more than 4 million Australians are self-diagnosing food allergies and intolerances.
Chanterelle mushrooms lend a unique taste to savoury dishes, known as the kokumi effect. Researchers have developed a method to determine how this effect is achieved.
Research from the University of South Australia has shown that wine consumption rates have maintained steady pre-COVID-19 rates, even during lockdown.
A food-grade wheatgrass variety called MN-Clearwater has been released for public use. The variety can provide new flavours for food products.
A study could help in quality assurance at breweries, as it found beer consumers could be more forgiving than previously believed when it comes to bitterness.
Research from the University of Massachusetts Amherst suggests that the food additive titanium dioxide, also known as E171, can disrupt the gut microbiome.
US wine volume sales are predicted to be flat in 2020, with consumers drinking the same amount of wine, but doing more of it at home, reveals Wine Intelligence.
Researchers have provided new insights into the molecular interaction between five bitter compounds in coffee and bitter receptors.