Canadian researchers have developed an artificial tongue using gold nanoparticles that can determine the taste and flavour complexity of maple syrup.
A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.
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 studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.
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 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.
By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.
Food Standards Australia New Zealand is requesting feedback on an application to allow food from a genetically modified corn line in the Food Standards Code.
Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.
Astronauts on the International Space Station have cultivated lettuce that is disease-free and safe to eat.
Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.