Ingredion will be showcasing a range of meals at Gulfood Manufacturing in Dubai, made with the company's texturisers, starches and food systems.
UK scientists have engineered plants to produce an oil that mimics human milk fat, which could lead to more sustainable infant formula for babies who need it.
Lifeprint GmbH is using next generation sequencing to analyse genetic material DNA in food to detect contaminants and adulterations.
Scientists have developed an emulsion process that uses a 4:1 water-to-oil ratio to produce a product that mimics a creamy butter, the low-cal way.
The South Australian Government plans to lift the Genetically Modified Food Crops Moratorium on mainland South Australia, but retain it on Kangaroo Island.
From first bite to swallow, researchers have developed a technique to analyse potato chips' physical characteristics to help formulate a tastier low-fat snack.
Greening is a deadly disease for citrus plants. Researchers have discovered an early detection method for it, potentially eradicating it before it spreads.
The National Vintage Report released this week highlights the growth in production of Prosecco grapes in Australia.
Research into Brassicas plants, such as broccoli, cabbage and mustard, reveals more information about the protein responsible for their pungent smell and taste.
Researchers have developed a uniquely Australian bread roll made from wattle seed and Kakadu plum rather than artificial additives.
AEGIC has identified a potential threat to the Australian wheat export industry and is taking action to bolster against the threat.
An oral therapy containing six species of bacteria may be able to prevent or cure food allergies in children, according to a study.
A gene essential for forming the ears in corn, which could be crucial for advancing the efforts to increase crop yields, has been identified by a team of scientists.
Given the belief that drinking cranberry juice could be helpful against urinary tract infections, scientists explore how it could also help in the fight against bacteria.
Alternative protein sources could replace soy and animal products as major protein sources as Finland and the EU work to achieve food self-sufficiency.