A new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production.
Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread.
Researchers have developed a decontamination method to prevent salmonellosis from affecting raw eggs through surface contamination.
My Berries is reducing peak-season strawberry wastage, collaborating with Nutradry and Arnott's to produce a special edition Tim Tam flavour.
Australian soft wheat could be used to make sweet products in key Asian markets, opening the door to a new market opportunity for low-protein Australian wheat.
A lactic acid bacteria from Danish plants has been used to make an entirely vegan 'yoghurt' with just three ingredients.
Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.
A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.
A University of Leeds study has found there was an overall 13% decrease in total sugar content in yoghurts sold in UK supermarkets.
FSANZ has issued a call for comment on an application by Impossible Foods Inc. for the use of a protein, soy leghemoglobin, in meat analogue products.
On 12 December, the Australian Government acted to ban pure and highly concentrated caffeinated food products.
Nestlé USA has added its plant-based meat alternative to oven-ready pizzas and lasagnes.
Researchers are developing a way to turn lupin seed waste into treatment for high blood glucose, which could benefit people with Type 2 diabetes.