Food allergies are a growing public health concern, and one that the food processing industry must respond to.
The world's oldest cheese, which contained potentially deadly bacteria, was discovered in an Egyptian tomb that belonged to Ptahmes, mayor of Memphis.
Different names are used for the same species of yeast, but one is used in the food and biotechnology industries while the other is known to cause infections.
If GMO labelling doesn't put consumers off why don't we let them know about GM ingredients?
Physicians are uniquely equipped to advocate for the end of routine antibiotic use in food-producing animals.
A new study has revealed that many 'gluten-free' foods sold across Melbourne actually contained potentially harmful levels of the protein.
Researchers found that Campylobacter rely on multiple genes which enable the bacteria to adapt within humans and evade the immune response.
If the vaccine under trial to 'cure' coeliacs is successful, what will happen to the whole 'gluten free' food sector?
39 infants in France, Spain and Greece ill after consuming formula processed by Lactalis.
Researchers from the University of Kansas School of Engineering are working on developing a low-cost, easy-to-use device that attaches to the bottle and can filter up to 99% of sulfites from any wine as it is being poured.
Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.
It's natural so it must be good — right? Actually — no!
Researchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.
Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.
Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.