Researchers have crafted a true Queensland brew by using wild fermented yeast, hand-picked from a jacaranda tree on the UQ campus.
A new high-fibre wheat, developed by CSIRO and Limagrain, is set to become available in Australia in 2021 and Europe in 2022.
A study analysing consumer drink preferences over 22 years has found that Australia's thirst for low-sugar drinks has been increasing over time.
Juicy Isle is conducting a recall of its Pure Tassie – Apple and Blackcurrant 1.5 L juice due to a microbial (mycotoxin patulin) contamination.
Food Additives and Human Health is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry.
Researchers have identified a gut-to-brain pathway that could explain why artificial sweeteners cannot satisfy sugar cravings.
FSANZ is calling for public comment on an application to approve a genetically modified soybean that is resistant to a range of pests and a herbicide.
A new study has revealed that wild tomato varieties are less affected by bacterial canker than traditionally cultivated varieties.
Researchers have found the source of lactic acid bacteria involved in the fermentation of kimchi, to aid the production of standardised kimchi.
The FastBack Revolution Seasoning System from Heat and Control provides consistent seasoning for many products, such as potato chips, snack foods and crackers.
The Sensient DairyBoost natural extract flavouring system provides the rich mouthfeel and authentic characteristics associated with full-fat dairy products.
Researchers in Norway are investigating commercial farming practices for sea cucumbers.
A survey of over 1000 German consumers has revealed that there is considerable support for nutritional policy action, such as the implementation of sugar taxes.
A 'lightly salted' kale chip has been crowned saltiest snack in a new report released by The George Institute for Global Health, VicHealth and the Heart Foundation.