Food manufacturer Krista Watkins explains how she has processed over 90,000 metric tonnes of excess green banana produce to create gluten-free flour.
The Food Safety Information Council has warned people not to pick or eat any wild mushrooms after eight people were recently hospitalised in NSW due to wild mushroom poisoning.
The Queensland Government is providing over $12.1 million to the banana industry over five years to help control and contain Panama disease tropical race 4 (TR4).
Biosecurity New Zealand and Citrus New Zealand will undertake a joint three-year program of work to better protect the citrus industry from biosecurity threats.
Strong demand for Australian vegetables in Singapore, Japan and Thailand has seen total fresh vegetable exports increase 11.4% in value and 15.5% in volume in 2018.
Next month, the second Macadamia Innovation Challenge finals will take place in Byron Bay, Australia.
Welch's Global Ingredients Group has developed a technology that neutralises the aroma and flavour of its Concord grape juice, which can be used as a base wine or blender.
Avocado seed extracts could be a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals.
After finding another two fruit flies in Auckland, biosecurity officials are considering whether further restrictions on the movement of fruit and vegetables are necessary to prevent the spread.
Breeders may be able to grow strawberries with specific traits after scientists have uncovered the genetic roadmap of the cultivated strawberry.
The Queensland fruit fly could devastate NZ's $4 billion/year horticultural industry — and they've just caught one in Auckland.
US citrus is being devastated by disease — will consumers be willing to accept GM citrus and so save the industry?
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.
Research has shown that 46% of vegans and 23% of vegetarians said they were dissatisfied with food and beverage choices.