Queensland Yoghurt Company Pty Ltd was fined $12,600 after the ACCC allegedly found it had not disclosed gelatine ingredients on the label of some of its yoghurt products.
Scientists may have developed a more affordable and sustainable cell-based meat using textured soy protein (TSP) scaffolding.
Chicken noodle soup is the go-to dish when fighting a cold or flu; a dietician explains what it is about this dish that helps the body fight the common cold.
Scientists in Singapore have developed a new fermentation method to extract chitin from prawn shells using discarded fruit.
Researchers have crafted a true Queensland brew by using wild fermented yeast, hand-picked from a jacaranda tree on the UQ campus.
A new high-fibre wheat, developed by CSIRO and Limagrain, is set to become available in Australia in 2021 and Europe in 2022.
A study analysing consumer drink preferences over 22 years has found that Australia's thirst for low-sugar drinks has been increasing over time.
Juicy Isle is conducting a recall of its Pure Tassie – Apple and Blackcurrant 1.5 L juice due to a microbial (mycotoxin patulin) contamination.
Food Additives and Human Health is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry.
Researchers have identified a gut-to-brain pathway that could explain why artificial sweeteners cannot satisfy sugar cravings.
FSANZ is calling for public comment on an application to approve a genetically modified soybean that is resistant to a range of pests and a herbicide.
Researchers have found the source of lactic acid bacteria involved in the fermentation of kimchi, to aid the production of standardised kimchi.
A new study has revealed that wild tomato varieties are less affected by bacterial canker than traditionally cultivated varieties.
The FastBack Revolution Seasoning System from Heat and Control provides consistent seasoning for many products, such as potato chips, snack foods and crackers.