A German study has found that a high salt intake may reduce levels of Lactobacillus bacteria in the gut, therefore causing blood pressure to rise.
Treating wastewater with solar irradiation shows promise in reducing two E. coli strains, but a resilient strain persists.
A review paper published in Nutrition Bulletin suggested humans should disregard squeamish thoughts of insects and start considering them as sustainable sources of food and feed for our continuously growing population.
Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.
Eating the recommended five portions of fruit and vegetables every day can be challenging, but scientists have developed an app called VegEze that aims to encourage Australians to increase their intake of vegetables.
A European research program that aims to develop and share scientific knowledge on issues such as foodborne zoonoses will be coordinated by ANSES, the French Agency for Food, Environmental and Occupational Health & Safety.
Fines have been issued to three Sydney noodle manufacturing businesses reaching a total of over $150,000 after they failed to comply with the Food Act 2003 and the Food Standards Code.
We've all fallen victim to the lollies and chocolate at the check-out lines, buying high-calorie snacks we don't need and later regret. But this could be about to change with healthier check-out lines.
After announcing their multiyear global licensing agreement in January, NRGene and Monsanto Company's partnership has progressed.
Milk-alternative drinks such as soya, almond, coconut, oat, rice, hazelnut and hemp could put consumers at risk of iodine deficiency, according to a study conducted by the University of Surrey.
With safety concerns over food and drink becoming more prevalent, brand trust has become important in influencing consumer choices, according to research from Mintel.
Where do Sydneysiders buy their food? This fascinating article looks at the Harris Farm Hedge and the Red Rooster line and other distributions found by mapping food store locations on Google Maps.
It's natural so it must be good — right? Actually — no!
Researchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.
Particle & Surface Sciences' POLA 2000 has been modified to include extra applications.