The path to industrial-scale production of low GI sugar has been made simpler through a collaboration between Nutrition Innovation Group, Foss and Schneider Electric.
Qantas is embracing native Australian ingredients as a fundamental part of its decision to showcase some of the country's best local producers.
Captive-born animals are only half as likely to be successful breeders, which is raising concerns about food security.
The online tool informs businesses dealing with wild seafood about the stock, environmental and management risks involved.
Uncooked New Zealand pork meat and products containing New Zealand pork will be available in Australia soon.
With more macadamias coming onto the market the industry is looking to product innovators to snaffle up the extra nuts.
Food companies are encouraged to invest in the expanding plant-based meats market, which is predicted to reach $5.2 billion by 2020.
Spicy, bitter and salty are not words that usually describe yoghurt drinks, but those are three new flavours that Inner Mongolia Mengniu Dairy Group is introducing into its Zuo product range.
Lab-grown meat may be more widely accepted than we thought, with vegans more open to trying it than meat-eaters.
The rising demand for dairy products in Asia has opened up a new area for dairy manufacturers to explore: milk-based snacks.
During a routine check of the Tully Valley farm, Biosecurity Queensland (BQ) found a plant they suspected to be affected and issued the grower with a TR4 notice.
Following regulatory uncertainty about food additive permissions for coconut milk products, Food Standards Australia New Zealand (FSANZ) is inviting submissions on a suggested new food additive category.
International health experts and paediatricians do not recommend 'toddler drinks' claiming that manufacturers' marketing practices may undermine the diets of very young children — so why are they being so heavily promoted?
A common bacteria in milk has been linked to the development of both rheumatoid arthritis and Crohn's disease in people who are genetically at risk.
In a comparison of the nutritional value of different types of milk, researchers concluded that soy milk was the best alternative to cow's milk.
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