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.
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.
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.
An RMIT study found 75% of the rice-based products tested contained levels of inorganic arsenic that exceeded the EU safety guidelines for infants.
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.
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.
To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.