The human love affair with chocolate is at least 3000 years old — and it began at least 500 years earlier than previously thought, according to new analyses of pottery shards from the Ulúa Valley region of northern Honduras.
Scientists at the Institute of Food Research (IFR) are concerned with the process of fortifying flour with folic acid, due to recent evidence of how it is absorbed by the body.
Hygiene Group operates throughout the UK where it is a supplier of specialist hygiene contract cleaning services to the food, drink and pharmaceutical industries
Unsubstantiated scaremongering claims by Soil & Health spokesperson Steffan Browning could cause some people real harm says the New Zealand Food Safety Authority.
The acting chief executive, Director-General of the New Zealand Food Safety Authority (NZFSA) for purpose of section 37 of the Food Act 1981, is advising parents and caregivers that Nutricia Karicare Gold Plus Infant Formula and Follow-On Formula both contain added substances called fructo-oligosaccharides (FOS).
A process developed by Victorian-based Roma Foods Pty Ltd to make rice and maize gluten-free pasta spirals to export to Italy has won the coveted Australian Institute of Food Science and Technology (AIFST) Incorporated, Food Industry Innovation Award.
A United Nations agency reported an annual 50% drop worldwide over the past three years in cases of Bovine Spongiform Encepalopathy (BSE), or mad cow disease, blamed for causing a fatal degenerative illness in humans.
Under an agreement signed between the Australian Nuclear Science and Technology Organisation (ANSTO) and CSIRO, scientists will seek to determine the molecular structure of the foods we eat.
They're a highly nutritious food containing top quality protein, 10 vitamins and minerals in one convenient package, but the Heart Foundation is still expecting some Australians to be surprised when they see fresh eggs now displaying the Tick.
The Biological Farmers of Australia (BFA) has called for immediate action by federal and state governments to determine the source, and extent, of the genetic engineering contamination of conventional canola in Victoria.
The Australian Egg Corporation has announced the appointment of five nutrition and medical healthcare experts to the newly formed Egg Nutrition Advisory Group (ENAG).
Research by a scientist in the UK helps understand a hitherto unexplained mystery of food allergy. He has discovered the route and type of transport taken by peanut proteins through the gut to the immune system. This route favours an immune response and helps explain why peanuts are one of the most allergenic foods.
Strong emotions will be part of the agenda at the 28th annual AIFST convention in Sydney in July when food scientists from Australia and other nations gather to hear the latest research and talk about their passion for food.
Drs Christopher Parry, Alfrun Erkner and Johannes le Coutre, scientists at the Nestle Research Center in Lausanne, Switzerland, have reported about novel genetic fundamentals of taste perception.