Researchers investigated which strawberry or tomato varieties contained the fewest allergens, and how cultivation or preparation methods impacted them.
Australia's now mandatory CoOL labelling means that consumers will be easily able to identify frozen vegetables sourced from Europe and subject to recall.
Imperfect-looking broccoli that would have otherwise been wasted has been converted into a nutrient-rich powder by Hort Innovation and CSIRO.
Frozen vegetable purchases in grocery stores are declining even though the products offer similar if not superior nutrition benefits to fresh vegetables and decrease the likelihood of waste.
Funding for six agricultural counsellors to represent Australia in emerging export markets and work to improve market access was announced in the latest Federal Budget.
Australian fresh vegetable exports up 61% in the last five years.
Seven cases of hepatitis A have been linked to Entyce Food Ingredients' Creative Gourmet frozen pomegranate arils (180 g) sold in Coles.
Qantas is embracing native Australian ingredients as a fundamental part of its decision to showcase some of the country's best local producers.
With more macadamias coming onto the market the industry is looking to product innovators to snaffle up the extra nuts.
Food companies are encouraged to invest in the expanding plant-based meats market, which is predicted to reach $5.2 billion by 2020.
During a routine check of the Tully Valley farm, Biosecurity Queensland (BQ) found a plant they suspected to be affected and issued the grower with a TR4 notice.
While Australia's early season for pineapples has seen fruit rotting in piles while the cannery is closed, a different sort of pineapple crisis has been going on in Spain and Portugal.
Customers in the US can now buy crisp, juicy apples without fear they'll turn brown when they're cut, bitten or bruised, thanks to technology from CSIRO.
Since they are a good source of protein, PULSE (Protein Utilisation from Legumes for a Sustainable European crop) has been researching and developing protein ingredients from legumes.
Rutgers scientists have found a way to genetically engineer corn to produce a nutrient called methionine in order to enhance its nutritional value, reducing animal feed and food production costs.