Wine researchers at the University of Adelaide have discovered how it may be possible to manipulate the acidity of wines without the costly addition of tartaric acid.
A US study has revealed that a shift towards using glutamates as a replacement for some salt in certain processed food could reduce sodium dietary intake by up to 8%.
Scientists have uncovered the origins of one of the world's deadliest strain of cereal rust disease, which threatens global food security.
What constitutes a 'hyper-palatable' food, ie, one that we can't stop eating? A US study has provided a data-driven definition and revealed their prevalance.
Researchers have linked the health impacts of food to their overall environmental impact, revealing that healthier diets are better for the environment.
Australian Gin: The Book provides information about Australian distilleries and the challenges they face, while providing valuable information about gin.
Researchers have modified the fatty acid composition of a breed of grasshopper, used in Africa as a food source, to make them more nutritious for humans.
Researchers are developing a better understanding of the tempering process, which could help manufacturers save costs and improve the mouthfeel of chocolate.
Researchers in Singapore have developed a new approach for the 3D printing of chocolate using cold extrusion instead of the conventional hot-melt extrusion method.
A US study suggests the gut microbiome has an impact on how the body breaks down processed foods, such as cereals, pastas, chocolate and soft drink.
A study has revealed that organic apples have a more diverse microbial population than conventional apples, with organic apples high in probiotic microorganisms.
Ingredion will be showcasing a range of meals at Gulfood Manufacturing in Dubai, made with the company's texturisers, starches and food systems.
Australia has joined the European Hygienic Engineering Design Group (EHEDG) to help provide greater access to the group’s benefits for the local food manufacturing sector.
Research has found that a diet low in fermented carbohydrates can improve certain gut symptoms for sufferers of inflammatory bowel disease (IBD).