Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in younger women.
Researchers are gaining a better understanding of tannin characteristics, which could help winemakers manage dryness perception in their red wines.
Food recalls in Australia were up 45% in 2018, compared with 2017, and SAI Global suggests this could be due to poor training, poor controls and a lack of accountability.
A vaccine delivered to wild boar in their food can immunise them against African swine fever, and this immunity may be able to be passed on to others, researchers suggest.
Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests.
On-the-spot lactose testing and point-of-lay egg sorting are two of the nine latest technologies revealed by a CSIRO-powered research accelerator.
Research has found that repeated exposure to alcohol advertising in sport, particularly a popular brand, leads to more positive attitudes towards alcohol in general.
Quadram Institute Bioscience and the University of Newcastle have recently signed a memorandum of understanding which will see them work together to address global food and health challenges.
Smelling coffee could trigger similar reactions in the brain as physically drinking a cup, according to new research.
Salmonella outbreaks are likely to become more severe in the future, according to a model developed by University of Sydney researchers.
Tasmania's Old Kempton Distillery has used the HID Global IoT platform with AusNFC tags to combat counterfeiting of its whiskies and other liquor products.
Gene researchers have discovered the reason for fruit length variation in cucumbers, which could provide benefits for crop breeders of the future.
The Anton Paar ViscoQC 300 touch-screen rotational viscometer is used for multipoint viscosity determination and analysis.
A validated dioxin analytical workflow is designed to provide sensitive and reliable solution for screening food and feed.
High levels of specific antioxidants are linked to particular tomato colours, meaning each tomato has its own health benefits, researchers have found.