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.
Australian health food company Healthy Warrior has created a range of 'healthy chocolate, sweetened with the juice of the monk fruit.
Australian start-up Kayban has collaborated with CSIRO to develop an antimicrobial healthcare range made from organic flaxseed oil.
A newly discovered cell type that appears to drive life-threatening food allergies may help explain why some people get severe allergic reactions and others do not.
A naturally occurring protein that can be used to create ice-cream that is more resistant to melting has been discovered. The protein binds together the air, fat and water in ice-cream, creating a super-smooth consistency.
One of the challenges associated with managing the pathogen Listeria monocytogenes is its ability to grow on food while it is refrigerated.
CHOICE is calling for changes to food labelling laws to assist consumers to identify added sugars in foods.
Random molecular collisions are not responsible for phase separation in liquids like salad dressings.