The Australian ginger industry is going through a period of change, with a new AgriFutures panel chair and R&D investment focused on innovative agtech.
There is risk in nearly everything we eat.
Western Sydney University will collaborate with the Indian Council of Agricultural Research and 13 state agricultural universities on research to address global issues of food security.
PERKii has secured a total of $3 million in capital to launch the technology for its water and juice encapsulated probiotic drink in the US.
Researchers found that compared to 1975, an average adult in 2014 was about 14% heavier, 1.3% taller and 6.2% older, and needed 6.1% more energy.
Knowledge about Listeria remains fairly limited despite the fact that one in three Australians are at risk of getting potentially fatal Listeria infection or live in a household with someone at risk.
More frequent gluten testing may be needed in factories, after a study found almost 3% of manufactured foods labelled 'gluten-free' contained gluten.
There is a rising demand for more clean label products and creamy, indulgent foods, according to research from food and beverage manufacturer FrieslandCampina Kievit.
A new research hub aims to help Australia's pulp and paper industries transform their production waste into marketable materials such as food packaging.
Applications are open for the Olam Prize for Innovation in Food Security which would provide a US$75,000 grant to the winner.
A study analysed food production, consumption and the resulting CO2 emissions in 130 countries, and urged more people to adopt plant-based diets.
Research has found healthy gut nutrition and the microbiota has an impact on the susceptibility to and the progression of bacterial infections such as E. coli.
Food allergies are a growing public health concern, and one that the food processing industry must respond to.