Researchers have found a way to control the molecular machinery of photosynthesis in wheat, which could help build heat-tolerant crops that grow at 35°C.
Scientists have developed new DNA tests that can quickly detect Salmonella bacteria, potentially helping to pinpoint the source of food poisoning outbreaks.
Researchers have analysed the proteins that cause wheat sensitivity, and are developing tests that will help the production of low-allergen wheat varieties.
Researchers studying the effects of climate change have found that the global warming of oceans could make some fish shrink in size, and affect complex food webs.
Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.
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.
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.
A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.
Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.
What makes chocolate so irresistible? It could be the chemical compounds commonly found in cacao beans, such as theobromine and epicatechin.
A technique developed by researchers from the University of Western Australia could speed up the development of seeds, leading to more abundant pulse crops.
Foods like honey, liquorice, stevia and neem could be used to trigger phage production in the gut, to control harmful microbes and balance microbial diversity.
Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.
Researchers have found that freeze-dried berry powder can act as a stabiliser for ice cream, enabling it to keep its shape after reaching room temperature.