A study by Massey University has found that gymnema sylvestre mint, a plant compound, can suppress taste responses to sweet compounds and reduce sugar cravings.
Researchers have found that native stingless bee honey contains a rare form of sugar with a lower glycaemic index (GI) than standard honey.
Research has revealed that more than 4 million Australians are self-diagnosing food allergies and intolerances.
Researchers have investigated whether alternative protein sources such as insect and microalgae alter meat quality when fed to chickens.
US wine volume sales are predicted to be flat in 2020, with consumers drinking the same amount of wine, but doing more of it at home, reveals Wine Intelligence.
Chr. Hansen has revealed that consumers are more concerned about supporting their immune system since COVID-19 and predicts a trend in food with probiotics.
Research from AEGIC has found that the white seed coat in Australian wheat varieties gives Aussie wheat an advantage over competitors in the Asian wholegrain market.
Researchers from the University of Queensland are investigating the health benefits of the green plum, a native Australian fruit grown in East Arnhem Land.
A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.
Qld research is helping to create a uniquely Australian pork flavour signature using the oil from native macadamia nuts.
By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.
Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.
Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.
Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.
Consuming an egg a day does not impact blood cholesterol levels and is not tied to cardiovascular disease, according to the Population Health Research Institute.