A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications.
To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.
Researchers have developed a way to detect fraudulent rice labels with smartphone photos, as irregularities in rice labelling become more prevalent.
A team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste.
Craft breweries may be behind the geographic expansion of hop production in the US, with approximately 750 hop farms opening in the US from 2007 to 2017.
Scientists have developed a faster and cheaper method to assess the quality of meat using UV light, called fluorescence spectroscopy.
Research suggests that labelling food and drink with the amount and type of exercise needed to burn off the calories might be effective for consumers.
Research shows that consumer mistrust of GMOs is influenced by the media, despite assurances from food experts and the scientific community.
The Thermo Scientific SureTect System is a designed to quickly and accurately detect foodborne pathogens in a broad range of foods.
Researchers are developing a 'virtual tongue' that can detect foods for natural ligands aimed at taste receptors, thus predicting the taste of food.
Australian Government agencies, butchers and farmers are preparing themselves against the potential incursion of African Swine Fever in Queensland.
Wine researchers at the University of Adelaide have discovered how it may be possible to manipulate the acidity of wines without the costly addition of tartaric acid.
A study has found that a single injection of an antibody treatment can allow those with peanut allergies to consume peanut protein after two weeks.