Australian Government agencies, butchers and farmers are preparing themselves against the potential incursion of African Swine Fever in Queensland.
Researchers are developing a 'virtual tongue' that can detect foods for natural ligands aimed at taste receptors, thus predicting the taste of food.
Wine researchers at the University of Adelaide have discovered how it may be possible to manipulate the acidity of wines without the costly addition of tartaric acid.
A study has found that a single injection of an antibody treatment can allow those with peanut allergies to consume peanut protein after two weeks.
A US study has revealed that a shift towards using glutamates as a replacement for some salt in certain processed food could reduce sodium dietary intake by up to 8%.
Scientists have uncovered the origins of one of the world's deadliest strain of cereal rust disease, which threatens global food security.
What constitutes a 'hyper-palatable' food, ie, one that we can't stop eating? A US study has provided a data-driven definition and revealed their prevalance.
Researchers have linked the health impacts of food to their overall environmental impact, revealing that healthier diets are better for the environment.
Australian Gin: The Book provides information about Australian distilleries and the challenges they face, while providing valuable information about gin.
Researchers have modified the fatty acid composition of a breed of grasshopper, used in Africa as a food source, to make them more nutritious for humans.
Researchers are developing a better understanding of the tempering process, which could help manufacturers save costs and improve the mouthfeel of chocolate.
A US study suggests the gut microbiome has an impact on how the body breaks down processed foods, such as cereals, pastas, chocolate and soft drink.
Researchers in Singapore have developed a new approach for the 3D printing of chocolate using cold extrusion instead of the conventional hot-melt extrusion method.