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.
Scientists have been researching the freeze-drying process in detail in order to perfect the process efficiency and improve product quality in the future.
Research in Italy shows that old bread can be repurposed to act as a medium for cultivating microbial starters for food industries such as bakeries, dairy and winemaking.
A new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production.
Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread.
Researchers have developed a decontamination method to prevent salmonellosis from affecting raw eggs through surface contamination.
My Berries is reducing peak-season strawberry wastage, collaborating with Nutradry and Arnott's to produce a special edition Tim Tam flavour.
Australian soft wheat could be used to make sweet products in key Asian markets, opening the door to a new market opportunity for low-protein Australian wheat.
A lactic acid bacteria from Danish plants has been used to make an entirely vegan 'yoghurt' with just three ingredients.
Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.
A University of Leeds study has found there was an overall 13% decrease in total sugar content in yoghurts sold in UK supermarkets.
A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.
FSANZ has issued a call for comment on an application by Impossible Foods Inc. for the use of a protein, soy leghemoglobin, in meat analogue products.
On 12 December, the Australian Government acted to ban pure and highly concentrated caffeinated food products.