Researchers have found a natural way to prevent pastry, cake and pie doughs discolouring during storage.
Squid, octopus and cuttlefish could become an important food source, but they need some good preparation and PR.
Researchers have challenged the link between red and processed meat consumption and colorectal cancer in Asians.
A new study is raising serious concerns about the safety of adding refined fibre such as inulin to processed foods.
Health awareness in the APAC region has been increasing and consumers are expected to switch to functional dairy products fortified with vitamins, according to GlobalData.
Scientists from the Chinese Academy of Sciences and CSIRO have developed a rice variety with a much thicker and nutrient-dense outer layer.
The European Commission is calling for comments on a proposal to limit the amount of trans fats to 2 grams per 100 grams of fat.
All ideas involving Australian macadamia nuts are welcome.
It's early days yet but a root-cooling technology pilot has resulted in a 132% increase in lettuce leaf fresh weight.
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.
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.
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.