An analysis has challenged the notion that obesity rates can be reduced by improving access to supermarkets offering healthy food, finding that the bulk of soft drinks and junk foods are purchased in supermarkets.
Market research company Euromonitor International has released its latest research on ingredients, revealing that 1.2 billion tonnes of pure commodities were used in food and drink applications in 2015, an increase of 2% since 2014.
Economically motivated adulteration (aka food fraud) is estimated to affect 10% of the world's food supply. This global economic and public health problem is estimated to cost the food and beverage industry $10–$15 billion each year, and this sum does not include the cost of the damage to a brand if consumers discover they have been buying adulterated product.
The Office of the Gene Technology Regulator (OGTR) has announced it has received a licence application from the Queensland University of Technology to conduct a field trial of GM banana with resistance to Fusarium wilt disease.
Researchers at The University of Nottingham have shown a rapid decline in male dog fertility, with a potential link to environmental contaminants — including dog food.
Food fortified with folic acid is associated with reduced rates of congenital heart defects, according to Canadian research.
Government and industry stakeholders have met to progress the work of the Healthy Food Partnership.
Vegetables don't just keep you healthy, they make you smell better too.
Forty-eight years after noroviruses were first identified, researchers have found a way to grow them in the lab — opening a path for researchers to develop systems to prevent and treat norovirus infections.
The first comprehensive facility for the analysis of complex carbohydrates ('glycans') in the Southern Hemisphere has opened at the University of Adelaide's Waite campus.
Italian scientists have identified a gene which may be involved in regulating coffee consumption.
Scientists may be closing in on a way to trick our brains into believing that desserts and other foods contain more fat, sugar or salt than they actually do.
Scientists are moving closer to commercial production of a fruit protein called brazzein that is far sweeter than sugar — and has fewer kilojoules.
Do consumers understand the differences between 'best before' and 'use by'? And has recent attention on food waste reduction changed consumer behaviour in relation to food shelf life?