Salmonella outbreaks are likely to become more severe in the future, according to a model developed by University of Sydney researchers.
Tasmania's Old Kempton Distillery has used the HID Global IoT platform with AusNFC tags to combat counterfeiting of its whiskies and other liquor products.
Smelling coffee could trigger similar reactions in the brain as physically drinking a cup, according to new research.
Gene researchers have discovered the reason for fruit length variation in cucumbers, which could provide benefits for crop breeders of the future.
A validated dioxin analytical workflow is designed to provide sensitive and reliable solution for screening food and feed.
High levels of specific antioxidants are linked to particular tomato colours, meaning each tomato has its own health benefits, researchers have found.
The consumption of fruit and vegetables has dropped 13% in 11 years in Canada, according to a recent food group consumption analysis.
Bacterial infection is the likely cause of resin canal discolouration in Australian mangoes, which is estimated to cost the NT mango industry between $5m and $10m per year.
Biosecurity New Zealand has studied over 130,000 honey bees from 300 samples taken throughout New Zealand as part of the Bee Pathogen Programme.
Move over sci-fi — interspecies communication is already going on in your gut and it's the bacteria, not you, that are the boss.
A Californian study found poor mental health is linked with an unhealthy diet, regardless of personal characteristics such as gender, education, age, marital status and income level.
Evidence has been found connecting food allergies (but not other allergies) and relapses of multiple sclerosis.
100 new species of gut bacteria are making the gut microbiome more interesting.
Nestlé, Bühler and Givaudan have launched the Future Food Initiative, a joint research program which encourages food and nutrition research in areas relevant to consumer trends and sustainability.