Clarence Birdseye invented the quick-freezing method in 1924, which is still used today. But what are some of the current challenges for the frozen food industry?
Researchers in Singapore have developed a new approach for the 3D printing of chocolate using cold extrusion instead of the conventional hot-melt extrusion method.
Australia has joined the European Hygienic Engineering Design Group (EHEDG) to help provide greater access to the group’s benefits for the local food manufacturing sector.
Research conducted at Charles Sturt University has shown that, despite popular belief, early varieties of wheat were no less allergenic than the varieties grown in Australia today.
Gene editing has been used to stop the spread of bird flu virus in chicken cells grown in the lab and this could lead to producing disease-resistant chickens.
A vaccine delivered to wild boar in their food can immunise them against African swine fever, and this immunity may be able to be passed on to others, researchers suggest.
On-the-spot lactose testing and point-of-lay egg sorting are two of the nine latest technologies revealed by a CSIRO-powered research accelerator.
The increasing number of 'food shocks' — sudden losses in food production — caused by extreme weather, overfishing and geopolitical crises pose significant threats to global food security.
Western Sydney University will collaborate with the Indian Council of Agricultural Research and 13 state agricultural universities on research to address global issues of food security.
A study analysed food production, consumption and the resulting CO2 emissions in 130 countries, and urged more people to adopt plant-based diets.
Cornell's berry breeding program is releasing the Crimson Treasure raspberry and the Dickens strawberry varieties which produce large fruits with vibrant colours.
The $10.9 million Agricultural Product Development research consortium will develop high-value products from agricultural waste.
Simplot plans to use the technology to help farmers produce more crops and offer US consumers more aesthetically pleasing products that stay fresh for longer.
Monash University and IITB are helping businesses transform food waste into profits and improve their business model.
Researchers used the prototype 3D printer to replicate the physical properties and texture of actual food samples.