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.
The odour of what we eat may play an important role in how the body deals with calories. If you can't smell your food, you may burn it rather than store it.
Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.
Just because Campylobacter caused the most foodborne disease in Denmark doesn't mean you can't still get Salmonella from your pet snake.
To minimise the chances of the global milk supply being impacted by safety breaches, IBM and Cornell University are using genetic sequencing and big data analytics to characterise milk.
Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.
They can't use smartphones or Wi-Fi, but bacteria have evolved some seriously complex strategies to communicate with one another. And the resulting interactions are a delicate balance of cooperation and, in some cases, competition. Biologists have uncovered a new way that bacteria lay siege to neighbouring cells by hijacking two factors involved in protein synthesis.
Yuk! Food poisoning. One of the first symptoms of a gastrointestinal infection is often diarrhoea. Is this just a symptom of the disease or does diarrhoea play a role in pathogen clearance?
A recent milk study on UHT milk is helping scientists better comprehend Alzheimer's, Parkinson's and type 2 diabetes, leading to opportunities to improve treatments for these age-related diseases.
Roughly 10% of people fall ill each year after eating contaminated food but identifying the source of the contamination is not simple, especially as symptoms sometimes only become evident weeks after the pathogen-containing food was consumed.
Whiskies might vary in taste and smell, but they are so alike in chemical composition that most analyses can't tell two similar brews apart.