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.
Low in sugar, high in protein, inulin is a type of soluble fibre found in fruits and vegetables. It's also predicted to be the next big food trend in 2020.
Singapore will introduce mandatory colour-coded nutrition labels and ban advertising for sugar-sweetened beverages, in a major step in the war on sugar.
Research from Macadamias Australia showed that macadamias are perceived to be a nutritious and indulgent ingredient that can add variety to chocolate products.
Scientists, dentists, doctors and the beverage industry will discuss the impact sugar has on health at the FIZZ event in Auckland.