The Mycoplasma bovis Programme has selected Massey University to research the impacts of M. bovis on cattle in New Zealand.
A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.
Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.
Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.
Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.
Fruit carrying the citrus canker pathogen has been intercepted by Australian biosecurity officers, preventing a repeat of an earlier outbreak in 2004.
What makes chocolate so irresistible? It could be the chemical compounds commonly found in cacao beans, such as theobromine and epicatechin.
A technique developed by researchers from the University of Western Australia could speed up the development of seeds, leading to more abundant pulse crops.
Foods like honey, liquorice, stevia and neem could be used to trigger phage production in the gut, to control harmful microbes and balance microbial diversity.
Researchers have found that freeze-dried berry powder can act as a stabiliser for ice cream, enabling it to keep its shape after reaching room temperature.
Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.
Consuming an egg a day does not impact blood cholesterol levels and is not tied to cardiovascular disease, according to the Population Health Research Institute.
Forgoing meat could reduce the risk of contracting urinary tract infections, according to a study published in Scientific Reports.
Aussies are increasingly opting for healthy beverages when eating out, with sales topping $2.1 billion in 2018.