Researchers have identified the level of five of the most common food allergens that would cause a reaction in the most sensitive 10% of people. They say the data can be used to apply a consistent level of warning to food labels.
When bubbles burst at a liquid's surface, as seen in champagne or carbonated drinks, droplets are ejected. This little event, which is commonly seen in much greater scale on the ocean's surface, involves a fascinating facet of physics.
Australia's 'bush tucker' industry needs a new business model that includes commercial cultivation in order to reach its potential, according to a South Australian academic.
Scientists have identified two enzymes that determine the terpene content - and thus the aroma intensity - of grapes. The findings could play an important role in the future development of grape varieties.
Recent research suggesting that compounds found in cocoa can improve memory in older people makes old age seem not quite so bad. But is it too soon to start plying grandma with a family-sized block of chocolate every time you go to visit?
A University of Sydney researcher has returned to his home town in Italy to help save century-old Italian grapevines currently being ravaged by an aggressive insect-borne disease. His weapon of choice: mathematical modelling.
Researchers from the World Health Organisation Regional Office for Europe have warned that increased consumption of energy drinks may pose danger to public health, especially among young people.
What do humans and flies have in common? A love of beer. We all know that people like (or even love) beer, but researchers think they've found the reason why it's so tasty - for both humans and flies.
Yeast in beer bottles salvaged from an 1840s shipwreck in Finland is being used to reproduce the 170-year-old brew.
A PhD student at Swinburne University of Technology has found a way to break down winery waste into compounds for use as biofuels and medicines using fungi and a bioreactor. The fermentation produces alcohols, acids and simple sugars.
A University of Florida scientist is one step closer to creating non-allergenic peanut products. Wade Yang has managed to remove 80% of peanut allergens in whole peanuts.
By analysing the coffee genome, UQ scientists have found that it could soon be possible to grow premium-quality, caffeine-free coffee, tea and cocoa.
Consumers buying gluten-free products could be unwittingly exposing themselves to a food allergen, according to a Kansas State University food safety specialist.
Tannic acid has shown promising results as a scavenger of peanut allergens, meaning that it could be used to reduce or prevent allergic responses when allergic consumers accidentally ingest peanut residues.
How do we convince squeamish consumers that insects are a viable (and palatable) option? Research from Canadean suggests that information is key - as is tapping into insects' association with exotic foods.