Australian botanists are hard at work to develop commercial farming capability for native rice, outside of the crocodile-ridden waters where it is usually found.
A feed additive that can vastly reduce the methane emissions of cattle has been made commercially available in Australia.
James Cook University and National Measurement Institute researchers are looking for allergens in edible insects so that consumers can be adequately protected.
Chalmers University of Technology researchers have developed a technology to process a fish into five distinct and useful parts.
Scientists have found that the proteins in meat substitutes may be less nutritious, as they may not be absorbed as well by the body as animal proteins.
German food scientists have performed analysis on soy sauce to understand how it imparts flavour, which may prove useful to food manufacturers in the future.
Research has found that both alcoholic and non-alcoholic beers can increase the presence of healthy bacteria in the guts of men.
An emulsification process using edible nanoparticles to transform oils into gels could help develop a healthier shelf-stable fat for food manufacturing.
The centre will focus on food innovation and the development of sustainable ingredients and formulations, joining a network of labs in the region.
Analysis has discovered that up to half of all citrus fruit is shipped outside ideal temperature, which leads to substantial wastage.
Scientists are working on sensors that can quickly detect dangerous viruses and toxins in food before they cause disease.
Cornell University researchers are assessing whether a QR code instead of a simple expiry date could be more accurate and therefore reduce the amount of milk waste.