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.
Yuk! Food poisoning. One of the first symptoms of a gastrointestinal infection is often diarrhoea. Is this just a symptom of the disease or does diarrhoea play a role in pathogen clearance?
The demand for guar gum is forecast to recover from the minor losses registered between 2011 and 2016, expanding almost 2% yearly to 53 million pounds in 2021.
Research at the European Food Safety Authority (EFSA) on sucralose — the sweetening ingredient in the original SPLENDA Sweeteners — concludes it to be safe.