QUT researchers will work with Change Foods to find innovative ways to use sugarcane bagasse to produce new food products.
Oats and products with oats in them may not be as bad for sufferers of coeliac disease and gluten intolerance as previously thought, new research suggests.
Food scientists have recommended that bioactives be included in dietary guidelines as a means of promoting good health.
Queensland researchers are trying to understand how garlic can be infected with viruses but not display obviously negative outcomes.
A study has been done to understand the browning process of bananas, which leads to millions of tonnes of fruit being thrown away each year.
Replacing a fifth of the world's red meat with a microbial alternative could halve deforestation and reduce carbon emissions, according to German and Swedish scientists.
A Californian professor has come up with a solution for combating pharmaceutical fraud by coating pills in hundreds and thousands.
Monash researchers are creating a 'cyber' food experience that combines logic operations with edible materials to create a liquid-centred dessert.
With chicken nuggets costing less than lettuce, Dieticians Australia has cautioned that high prices of fresh foods could push families towards cheaper and unhealthier diets.
Scientists have used 3D printers to create chocolate with the optimal mouthfeel.
How are health, sustainability and shape-shifting donuts moulding the future of what we eat? An RMIT expert explains.
Salmonella is very rarely detected in chocolate, but after a recent outbreak of salmonellosis linked to chocolate products an investigation is currently underway by EU officials.
German researchers have discovered the cause of stored linseed oil's bitterness and have suggested ways of eliminating it entirely.