Simplot plans to use the technology to help farmers produce more crops and offer US consumers more aesthetically pleasing products that stay fresh for longer.
Research from the UK and New Zealand suggests businesses and consumers can still do more to understand and improve food safety.
Researchers found that consuming crickets is safe at high doses, can help support the growth of beneficial gut bacteria and may help reduce inflammation.
Different names are used for the same species of yeast, but one is used in the food and biotechnology industries while the other is known to cause infections.
Monash University and IITB are helping businesses transform food waste into profits and improve their business model.
A study has found that providing free fruits and vegetables and limiting the availability of sugary drinks in schools could improve diet, BMI and long-term health.
Between 2013 and 2017 there was a 62% increase in plant-based new product claims.
If GMO labelling doesn't put consumers off why don't we let them know about GM ingredients?
Kitchen towels, especially multipurpose ones, can harbour harmful bacteria such as E. coli.
A study has found that individuals with more grey matter in the prefrontal cortex showed greater self-control and made healthier food choices.
Physicians are uniquely equipped to advocate for the end of routine antibiotic use in food-producing animals.
A new standard is providing a way to test for water vapour transmission through flexible barrier materials using electrolytic detection sensors.
A validated test to measure if a specialty food or supplement has health benefits in humans has been developed.
A new study has revealed that many 'gluten-free' foods sold across Melbourne actually contained potentially harmful levels of the protein.
Researchers have developed a new technique to detect if high-quality, expensive arabica coffee is adulterated with cheaper robusta coffee.