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.
An RMIT study found 75% of the rice-based products tested contained levels of inorganic arsenic that exceeded the EU safety guidelines for infants.
Mintel Group research has revealed that Britain's appetite for meat-free foods has increased by 40%, with sales predicted to exceed $2 billion by 2024.
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.
A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications.
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 team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste.
Researchers have developed a way to detect fraudulent rice labels with smartphone photos, as irregularities in rice labelling become more prevalent.