FSANZ is calling for comment on an application to reduce the minimum protein requirement for milk-based follow-on formula from 0.45 to 0.38 g/100 kJ.
Research has revealed that whitening nanoparticles found in many common food items may have a harmful impact on gut microbiota.
Members of the International Food and Beverage Alliance have enhanced their commitment to WHO's goal of phasing out industrially produced trans fat from the global food supply by 2023.
The Halt the Salt guide to help food manufacturers reduce salt in processed food has been launched by the Heart Foundation and VicHealth.
Scientists are exploring the use of insect-based specialty foods potentially made from 'upcycled waste' to feed the growing population of the future.
Research has revealed that long-term high-protein intake from consuming certain types of amino acids is good for building muscles but could shorten life span.
Food and beverage manufacturers looking to produce reduced-sugar products are encouraged to join a free webinar on 15 May 2019.
Monell Center scientists have identified that human taste may begin on the tongue, which could lead to new approaches for modifying food flavour.
University of Illinois researchers have used a yeast-based approach to produce tagatose, a natural, low-calorie sweetener, which may help increase its commercial use.
Four of Washed Rind's French cheeses are being pulled from supermarket shelves across Australia due to potential microbial Listeria contamination.
Ingredion has introduced a clean label range of Homecraft Create Tapioca and Rice Flours to Australia.
The Food Safety Information Council has warned people not to pick or eat any wild mushrooms after eight people were recently hospitalised in NSW due to wild mushroom poisoning.
The Queensland Government is providing over $12.1 million to the banana industry over five years to help control and contain Panama disease tropical race 4 (TR4).