Nearly half of Americans identify chocolate eggs or bunnies as their favourite Easter treats, with 19% preferring jelly beans.
A professor of electrical engineering has joined a US project to create dendritic tags as a means to securely identify food at any point in the supply chain.
The research suggests that there is potential for the creation of tailor-made fermented milks to help reduce hypertension.
Nestlé has joined a call for the European Union to outlaw cages for laying hens.
These include non-dairy formulations, low sugar recipes, cleaner labels and ethical ingredients.
A study has found an essential oil may hold the key to preventing fish from going off as quickly in the fridge.
While it is known that environmental conditions affect other agricultural products such as wine, their effect on whiskey is largely unexplored.
By using a more complex model for neutron scattering data, researchers can better understand the composition of materials such as milk.
The Australian bushfood industry is set for a boost after a deal between Indigenous Traditional Owners and Custodians and the University of Queensland.
Researchers have mapped out the events required for cell-based seafood to deliver environmental benefits.
Australian researchers have developed a line of Cavendish bananas resistant to the catastrophic Panama disease tropical race 4 (TR4).
Nestlé Japan has launched a range of Nescafé lattes crafted with plant-based ingredients to keep up with the growing trend of plant-based food in Japan.
MRLs are the highest amount of an agricultural or veterinary chemical residue allowed to remain in food sold in Australia.