HL Agro Products has received the BRC food safety certification for its fully automated sesame processing facility based in Kanpur, India.
Healthier on-the-go cereal bars with 30% less sugar, the same sweet taste and more fibre are being developed by food scientists from the University of Reading.
New research from Monash University has revealed Australians did not 'get on the beers' at home during the nation's COVID-19 lockdowns despite the closure of licensed venues.
Some 8 million Aussies celebrating Christmas will not be purchasing sustainable prawns, putting the tradition at risk.
Researchers have found the distinctly funky cheese smells come from fungi communicating with bacteria, and how they communicate determines what the cheese has to offer.
The brains of healthy adults recovered faster from a mild vascular challenge and performed better on complex tests if the participants consumed cocoa flavanols beforehand, research has found.
The Australia and New Zealand Ministerial Forum on Food Regulation has approved the use of a genetically modified ingredient in infant formula and other products.
The emergence of vegan cheese products will play an instrumental role in the development of this market, observes Fortune Business Insights in its report.
An Australian chardonnay has beaten wines from more than 50 countries to be awarded the Champion White Trophy at the International Wine Challenge.
A group of Hunter Valley professionals have joined forces to unveil Pink Prosecco in Australia, following the green light from the Italian Government.
The free-from food category, which aims to provide food intolerant people with nutritious foods, has steadily gained traction over the last decade.
Queensland's Range Brewing has been crowned a champion at the Independent Beer Awards (IBA), known as the Indies.