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.
A study on nutrition labelling using smartphones is underway in New Zealand.
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 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.
Mars has opened its Global Food Safety Center, a facility for pre-competitive research and training that aims to raise global food safety standards through collaboration.
Eliminating larger-sized portions from the diet could reduce energy intake by up to 29%, according to a review that examined the links between 'overserving' and overeating.
Drastic changes are needed in nutrition science to feed the world's exploding population.
NASA has awarded US$200,000 to a research project that will investigate recycling human waste into food, nutraceuticals and other materials.
Community Chef, the largest provider of prepared meals for the aged and disability care sector in Australia, has collaborated with CSIRO and Food Innovation Australia to support the the most nutritionally vulnerable members of society.
Pet obesity is on the rise. Could new processing systems for pet food be the answer?