Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.
A research study has supported stevia's claim to naturality, finding that all the plant's sweet molecules remain unchanged throughout the stages of processing.
Market research company Euromonitor International has released its latest research on ingredients, revealing that 1.2 billion tonnes of pure commodities were used in food and drink applications in 2015, an increase of 2% since 2014.
Economically motivated adulteration (aka food fraud) is estimated to affect 10% of the world's food supply. This global economic and public health problem is estimated to cost the food and beverage industry $10–$15 billion each year, and this sum does not include the cost of the damage to a brand if consumers discover they have been buying adulterated product.
The Office of the Gene Technology Regulator (OGTR) has announced it has received a licence application from the Queensland University of Technology to conduct a field trial of GM banana with resistance to Fusarium wilt disease.
The first comprehensive facility for the analysis of complex carbohydrates ('glycans') in the Southern Hemisphere has opened at the University of Adelaide's Waite campus.
Scientists are moving closer to commercial production of a fruit protein called brazzein that is far sweeter than sugar — and has fewer kilojoules.
University of Adelaide researchers are developing new high-yielding, stress-tolerant cereal varieties, by improving plant breeding strategies.
The discovery of four new pathogens in Australian chillies has raised questions about how to improve quarantine and disease resistance efforts.
Nowadays, beverages have to deliver health benefits, make us more efficient at work or better at sport, or offer some kind of feel-good factor. Not only that, they should also be sustainably produced and exotic, and still taste as good as home-made.
Melbourne's La Trobe University will lead a five-year, $5 million effort to help Papua New Guinea's ailing cocoa industry.
Soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause foodborne illnesses, according to research from Canada.
Award-winning restaurant chain Chefs Gallery has opened up its fifth outlet, bringing its signature combination of modern Chinese cuisine and contemporary Chinese art to the heart of Sydney's west.
The founder of Beechworth Honey, Jodie Goldsworthy, has been appointed as president of the Oceania Region of Apimondia, the Global Federation of Beekeepers' Associations, and will help the association fight against honey adulteration.
Food sourcing and processing is not limited to Earth — if humans want to be able to settle in extraterrestrial environments they will need to be able to feed themselves, and research is already underway to make sure they can.