A new bitterness blocker is being developed to help people with a sensitivity to bitter foods enjoy a more diverse diet.
Woolworths is requesting more research into the availability of sustainable palm oil as it aims to drive market transformation.
Calorie labelling may not affect food purchases by teens or by parents for their children, according to a study.
The cholesterol content of eggs has dropped significantly since 2002, according to new agricultural data.
AVEBE and BASF Plant Science start R&D cooperation on genetically optimised amylopectin starch potatoes13 January, 2011
The potato starch manufacturer AVEBE and the plant biotechnology company BASF Plant Science have announced a research and development alliance in plant biotechnology. The companies are combining their competencies in biotechnology discovery and genetically modified potato breeding with the aim of bringing farmers modern and fungal-resistant starch potato varieties.
Lupin seeds can be used to produce low-fat sausage products, allowing processors to replace animal raw ingredients with vegetable materials.
Four of Australia’s research institutions will collaborate closely over the next three years to fast-track development of new ‘healthier’ varieties of three of the world’s most widely cultivated cereal grains.
With selenium deficiency prevalent in South-East Asia, University of Adelaide researchers are studying the best biofortification for lowland rice production.
Coles has announced that it intends to broaden its sow stall-free fresh pork initiative to include all forms of the company's brand pork including processed ham and bacon products produced in both Australia and overseas from 2014.
A Johns Hopkins University study indicates that if you have to expend more effort to get a certain food, not only will you value that food more, it might even taste better to you.
It seems that taking an oral anticancer medication with degassed Sprite may improve the effectiveness of the drug.
Low kJ beverages with added protein are claimed to improve endurance times in cyclists more than higher energy drinks.
A team of scientists at the Australian Centre for Plant Functional Genomics has successfully used genetic modification (GM) to improve the salt tolerance of rice, offering hope for improved rice production around the world.
Some consumers are misinterpreting low carbohydrate claims on food packaging and assuming health benefits and weight loss qualities beyond the nutrition facts.
Front-of-pack nutrition claims seem to be misinterpreted by consumers, who give more credence to the claims than is warranted.