Research in New Zealand suggests a dose of edible mushrooms in wheat noodles could be beneficial for slowing the release of sugar after eating, but further testing is needed.
The researchers discovered a high prevalence of carotenoid pigments in Chlorella microalgae, which could be cultivated for use in the food industry.
Six US families have asked the national Food and Drug Administration (FDA) to protect consumers from poppy seed imports that may contain dangerous levels of opiates.
The Victorian Government has made kangaroo meat available for human consumption following a steep increase in the native population in the last three years.
New research has suggested the government targets designed to lower salt content in packaged foods will make little difference to the health of Australians.
New research has garnered insight into the relationship between sourdough and its starting ingredients' microbial ecosystem.
New research has found the choice of household juicing technique can influence health outcomes from common vegetable juices.
New research has found nearly 80% of the clean label pectin demand has been concentrated in the food and beverage sector.
Believed to be the oldest fermented drink in the world, mead, or 'honey wine', is now being brewed in the Hunter Region. So what on earth is mead?
Citrus yoghurt sales are likely to be concentrated in conventional formulations, but plant-based alternatives will feature more in years to come.
The innovation will provide brewers with greater control in the production process, allowing them to differentiate among subtle flavours.
A chickpea-derived flour has been specially milled and processed into white bread, which researchers found improved the glycaemic responses of people eating it in a trial.
Eating avocado as part of your daily diet can help improve gut health, according to new research.