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.
Biotech startup Clara Foods seeks to create the world's first animal-free egg white.
FSANZ has assessed an application to permit the sale and use of food from a genetically modified soybean line.
GM divides opinion, and even individual people can find themselves pulled in two different ways. On the one hand it is a largely new technology and new tech often brings prosperity, solves problems and offers hope for the future. But this also makes it a step into the unknown and people are frightened of what they do not know, or what cannot be known.
A new salts mix could provide the flavour and functional properties of salt, without the health impact of sodium.
Clean labelling is no longer a passing fashion; it is rapidly becoming the new standard in the food and drinks industry.
Australian scientists have warned that global marine resources cannot sustain current levels of consumption.
Biologists have discovered that a tiny single-celled parasite may have a greater-than-expected impact on honey bee colonies.
At US$260 for a single 50 g bar, To'ak Chocolate is the most expensive chocolate in the world, according to its creators.