Coles has launched its certified own-brand carbon-neutral beef product range — certified as carbon neutral by Climate Active.
In an effort to help food manufacturers, a review of scientific literature provides insight into the wide variety of salt-reducing technologies that exist.
Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made.
Newly published research has found that high concentrations of the sugars in breastmilk are safe for babies, marking the possibility of new infant formulas.
The development of a silk-based film that keeps food fresh has netted an MIT academic an innovation award.
The GrainCorp, CSIRO and v2food research partnership will help to develop processing expertise using the proteins found in soybeans, among other crops.
Personalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market.
A call for submissions regarding infant formulas has been made by the food standards agency, which will be reviewing the regulations covering these products.
Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed.
Scientists in Singapore have developed a method to produce and extract plant-based oils from a type of common microalgae, which could provide a 'greener and healthier' alternative to palm oil.
Scientists have utilised a nanotexture on insect wings to make an antibacterial coating that can passively kill up to 70% of bacteria.
As a result of Harvard research into bulletproof material and surgical implants, a recently funded startup is now producing a meat alternative.