Meat-free alternative products are increasingly popular with consumers, but new research has found that many are packed with salt.
We are entering an age where science and technology can help identify which foods can best help us manage our weight and overall health.
The Thermo Scientific Orion Star T900 series of automated titrators offer an easy-to-use solution for potentiometric titration.
Researchers are trying to determine if there is a better way to prioritise the investigation of farms infected by M. bovis, a disease affecting herds of cattle.
Three apple-processing facilities in the US, in which Listeria monocytogenes has been persistent, have been under research to improve pathogen control.
Scientists have developed an emulsion process that uses a 4:1 water-to-oil ratio to produce a product that mimics a creamy butter, the low-cal way.
A survey of food and drink products from around the world has found that the UK has the healthiest packaged consumables of the 12 countries and territories surveyed.
Unflavoured full-fat milk, yoghurt and cheese option added, egg limit lifted but red meat limit placed in the latest Heart Foundation healthy heart diet guidelines.
The South Australian Government plans to lift the Genetically Modified Food Crops Moratorium on mainland South Australia, but retain it on Kangaroo Island.
New research has revealed that our dietary choices can impact our gut bacteria, leading to what researchers call a 'leaky gut' and insulin resistance.
The Microbiome Research Centre will research the effects of microbiota on gut health, and their links to diseases like obesity and diabetes.
From first bite to swallow, researchers have developed a technique to analyse potato chips' physical characteristics to help formulate a tastier low-fat snack.
Greening is a deadly disease for citrus plants. Researchers have discovered an early detection method for it, potentially eradicating it before it spreads.
An artificial 'tongue' that can tell the difference between varieties of scotch whisky could help researchers identify counterfeits.
Scientists have developed a new methodology for the simultaneous analysis of odorants and tastants, which they believe could simplify and accelerate the quality control of food in the future.