An Oxford University study has revealed that the total amount of sugar sold in soft drinks in the UK decreased by 29% between 2015 and 2018.
To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.
A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications.
Researchers have developed a way to detect fraudulent rice labels with smartphone photos, as irregularities in rice labelling become more prevalent.
A team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste.
Craft breweries may be behind the geographic expansion of hop production in the US, with approximately 750 hop farms opening in the US from 2007 to 2017.
Scientists have developed a faster and cheaper method to assess the quality of meat using UV light, called fluorescence spectroscopy.
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 study has found that a single injection of an antibody treatment can allow those with peanut allergies to consume peanut protein after two weeks.
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.
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.
Ingredion will be showcasing a range of meals at Gulfood Manufacturing in Dubai, made with the company's texturisers, starches and food systems.