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.
Eggz On The Run has voluntarily recalled Glendenning Farms brownshell eggs following 23 cases of Salmonella enteritidis in the Sydney area.
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.
Research has found sucralose is metabolised in the gut and produces at least two fat-soluble compounds, which contradicts previous safety claims.
Tests have found almost half of supermarket honey samples were adulterated, but are these tests accurate?
General Mills will stop labelling its Nature Valley Granola Bars as "Made with 100% Natural Whole Grain Oats" following legal action from three consumer groups.
Research found taste preferences are influenced by salivary proteins, and when people were repeatedly exposed to bitter foods their saliva adapted to make it more palatable.