Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.
The human jawbone is now by far the most destructive implement on the planet. It's wrecking soil and water, clearing forests, emptying oceans of fish and destroying wildlife as never before — but few people realise it because of long industrial food chains that hide the damage from them.
It's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.
A collaboration between Southern Cross University and the NSW Department of Primary Industries will see a Centre for Organics Research created in NSW's Northern Rivers region.
An Austrian team has developed a method for coating large volumes of granular material homogeneously.
Intelligent packaging should provide more reliable information than just the expiry date printed on the packaging. It should monitor certain aspects of a food product (for example, shelf life) and report information to the consumer.
Researchers studying microalgae cultivation believe it could become a top-tier contender to combat global warming, climate change and food insecurity.
Adult children may need to start reminding their parents to "eat your vegetables", according to research suggesting younger adults are increasing vegetable consumption, while baby boomers are doing the opposite.
Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.
Do you want your product to look health-giving or decadent or economical? How do you convey this message to consumers when all they see is the packaging? The answer to this is through colour.
A research study has supported stevia's claim to naturality, finding that all the plant's sweet molecules remain unchanged throughout the stages of processing.
An anti sugary drink logo is now available for free in NZ.
Research led by the Australian National University (ANU) is helping to develop food crops which offer bigger yield potential and improved drought tolerance.