The AMGA held a meet-up of Sydney chefs to launch its Blenditarian campaign, encouraging Australians to eat more mushrooms.
A controversial EU free trade agreement has placed Australian food manufacturers under threat as it moves to ban the use of common food names on products.
A University of Queensland-led study shows that seaweed could provide a possible solution for food security, biodiversity loss and climate change challenges.
A third variant of the ISKN virus, which is causing fish deaths in barramundi farms in Southeast Asia, can now be identified in a new test developed by scientists.
FrieslandCampina Professional has published its Trend Report, highlighting three global industry trends: Weastern Wonders, Conscious Curiosity and Sensory Novelty.
Part of the 'Raising the Pulse' project in the UK is aiming to make bread more nutrient-dense by adding locally grown beans.
Researchers find out why the order in which we eat food can be decisive for bitter taste perception and what role bitter taste receptors play in this process.
Scientists have analysed the eating process of chocolate as it changes from a solid into a smooth emulsion; the results could help to develop next-gen chocolates...
Researchers have found a solution for one of the main challenges associated with making cultured meat — creating a cost-effective edible ink.
AI is being used to train machines to think like food scientists and create new recipes — let's see how the technology is being used at food-tech company NotCo.
Kerry has launched a tool designed to help manufacturers optimise the nutritional profile of products while being aware of the various front-of-pack regulations.
Following the awarding of a Global Professorship, the history of chocolate and how it has changed the world will be investigated at the University of Reading.
Ingredients specialist Loryma has developed plant-based salami concepts that are designed to replicate the visual and haptic properties of traditional salami.