Less than 9% of yoghurts and only 2% of children's yoghurts were classified as low sugar and achieved the green nutrition label in the UK.
More seafood comes from aquaculture than is wild caught but the industry has to address the effects of climate change if it is to continue to grow.
Pottery from Croatia has revealed evidence of Mediterranean cheese production from 7200 years ago, and this could have aided the expansion of early farmers into Europe.
Those who perceive themselves as having a lower socioeconomic status may eat more meat to make up for their status, as meat consumption symbolises power.
Eggz On The Run has voluntarily recalled Glendenning Farms brownshell eggs following 23 cases of Salmonella enteritidis in the Sydney area.
Research has found sucralose is metabolised in the gut and produces at least two fat-soluble compounds, which contradicts previous safety claims.
Tests have found almost half of supermarket honey samples were adulterated, but are these tests accurate?
Opalis is Sensient's range of natural extracts and concentrates derived from edible vegetables, fruits and plants that deliver colour to enhance the user's products.
General Mills will stop labelling its Nature Valley Granola Bars as "Made with 100% Natural Whole Grain Oats" following legal action from three consumer groups.
The Kakadu plum has been used to extend the shelf life of foods, and its applications in the food industry are set to increase with a new CRCNA project.
They have used the wheat genome map to help breed low-allergy wheat varieties and reduce the risk of diseases like coeliac and baker's asthma.
Research found taste preferences are influenced by salivary proteins, and when people were repeatedly exposed to bitter foods their saliva adapted to make it more palatable.