Quantitative analysis of around 50 years of wine critique data has determined that warm summers and wet winters could yield better wine vintages.
A low-cost microwave planar resonator sensor has been developed to reveal the sticky truth: if honey has any hidden additives, such as water.
A study has projected that European beer may have a bitter future as the producing regions may experience reductions in hops yield and hops acids through climate change.
Insect-specific viruses are being investigated in a research project at The University of Queensland to protect Australia's $4 billion sugar industry.
The Australian Food and Grocery Council has welcomed the announcement from Dr Andrew Leigh of the second review of the Food and Grocery Code of Conduct.
The Food for the Future study aims to demonstrate how combined sustainability actions can be successfully implemented within red meat supply chains.
Today is International Day of Awareness of Food Loss and Waste so the AIP has provided some useful tips.
A new beer study helps to gain a better understanding of how and why the beer aroma changes during storage and aging.
NTU Singapore scientists have developed a sustainable method to produce lactic acid, which could have applications in industrial food production.
Redefine Meat has created a 3D printer for plant-based meat that incorporates dosing technologies from ViscoTec.
Personalised nutrition has long been considered a futuristic way of thinking, so how could fruit fly research help get it closer to reality?
Scientists at the University of Leeds are using one simple ingredient — water — to make plant proteins more meat-like and palatable.
Whole genome sequencing (WGS) has emerged as a good tool for identifying the viruses, bacteria, fungi and parasites that cause foodborne disease.