Researchers from the University of Queensland are investigating the health benefits of the green plum, a native Australian fruit grown in East Arnhem Land.
The FDA has released findings of an investigation into three US outbreaks of E. coli O157:H7 illnesses that occurred last year, all tied to romaine lettuce.
UNSW celebrates research that has uncovered a way to turn waste banana stalks into biodegradable and recyclable packaging material for the food industry.
A variety of promising, ready or near-ready technologies that could transform global food systems have been identified in a new study.
Researchers have found a way to control the molecular machinery of photosynthesis in wheat, which could help build heat-tolerant crops that grow at 35°C.
A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.
Canadian researchers have developed an artificial tongue using gold nanoparticles that can determine the taste and flavour complexity of maple syrup.
Qld research is helping to create a uniquely Australian pork flavour signature using the oil from native macadamia nuts.
Scientists have developed new DNA tests that can quickly detect Salmonella bacteria, potentially helping to pinpoint the source of food poisoning outbreaks.
Researchers have analysed the proteins that cause wheat sensitivity, and are developing tests that will help the production of low-allergen wheat varieties.
A food safety expert shares five tips to help businesses in the food industry meet Australian and global food safety standards during the COVID-19 pandemic.
Researchers studying the effects of climate change have found that the global warming of oceans could make some fish shrink in size, and affect complex food webs.
Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.
Researchers have studied the health benefits of hot- and cold-brew coffee, and how they can change depending on the roast and temperature of the brew.
A new strain of salt-tolerant bread wheat with genes that can be traced back to wild relatives will begin field trials in Australia this year.