Researchers have studied the health benefits of hot- and cold-brew coffee, and how they can change depending on the roast and temperature of the brew.
A new strain of salt-tolerant bread wheat with genes that can be traced back to wild relatives will begin field trials in Australia this year.
By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.
Food Standards Australia New Zealand is requesting feedback on an application to allow food from a genetically modified corn line in the Food Standards Code.
Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.
Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.
Astronauts on the International Space Station have cultivated lettuce that is disease-free and safe to eat.
The Mycoplasma bovis Programme has selected Massey University to research the impacts of M. bovis on cattle in New Zealand.
A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.
Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.
Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.
Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.
Fruit carrying the citrus canker pathogen has been intercepted by Australian biosecurity officers, preventing a repeat of an earlier outbreak in 2004.
A technique developed by researchers from the University of Western Australia could speed up the development of seeds, leading to more abundant pulse crops.
What makes chocolate so irresistible? It could be the chemical compounds commonly found in cacao beans, such as theobromine and epicatechin.