Consumers could soon be carrying miniature sensors in their smartphones that can analyse the freshness of fruit and vegetables in the supermarket.
For the first time, US paediatricians have been advised to screen all children for food insecurity, as data shows that more than 15 million US children are living in households struggling with hunger.
A new antiparasitic technology has the potential to significantly reduce crop losses in the developing world, boosting the incomes of subsistence farmers.
Sorghum is set to remain Queensland's top crop as climate forecasts suggest temperatures will rise and rainfall decrease across the state.
Using a 3D-printed model of the human airway to study the process of taste, researchers have found that eating more slowly will actually make food taste better.
ANU researchers will share in US$20 million in funding to be provided by the G20 to strengthen global food security by making more energy-efficient wheat.
Mars Incorporated has joined forces with the Food and Agriculture Organisation of the United Nations to improve food safety and quality along the food chain, particularly in developing countries.
Becoming vegetarian may not mean giving up 'meat', with news that a high-quality meat replacer, based on legumes, could be available in the future.
A study on nutrition labelling using smartphones is underway in New Zealand.
A discovery by Melbourne researchers could play a major role in the fight against obesity and type 2 diabetes.
Low-fat interventions have been found to be no more successful than higher-fat interventions in achieving and maintaining weight loss for periods longer than one year.
The updated Foodborne Outbreak Online Database Tool lets users search nearly 20 years of outbreak data by state, food or germ.
The food and beverage industry is capitalising on the soaring consumer interest in protein content, with the trend particularly evident in the dairy segment.
Everybody's food preferences vary and are shaped by their unique combination of three interacting factors: the environment (your health, diet and cultural influences); prior experience; and genes, which alter your sensory perception of foods.
Tastier blueberries could be on their way, with US researchers identifying the flavour traits that consumers desire and developing specific breeding targets to improve flavour.