Scientists have developed a faster and cheaper method to assess the quality of meat using UV light, called fluorescence spectroscopy.
Research suggests that labelling food and drink with the amount and type of exercise needed to burn off the calories might be effective for consumers.
Research shows that consumer mistrust of GMOs is influenced by the media, despite assurances from food experts and the scientific community.
The Thermo Scientific SureTect System is a designed to quickly and accurately detect foodborne pathogens in a broad range of foods.
Researchers are developing a 'virtual tongue' that can detect foods for natural ligands aimed at taste receptors, thus predicting the taste of food.
Australian Government agencies, butchers and farmers are preparing themselves against the potential incursion of African Swine Fever in Queensland.
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.