Arla Foods Ingredients, a global supplier of whey permeate, has announced that whey permeate can now be exported to China for use in food and drink products.
Queensland Yoghurt Company Pty Ltd was fined $12,600 after the ACCC allegedly found it had not disclosed gelatine ingredients on the label of some of its yoghurt products.
Scientists may have developed a more affordable and sustainable cell-based meat using textured soy protein (TSP) scaffolding.
Scientists in Singapore have developed a new fermentation method to extract chitin from prawn shells using discarded fruit.
Chicken noodle soup is the go-to dish when fighting a cold or flu; a dietician explains what it is about this dish that helps the body fight the common cold.
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.
Researchers have found the source of lactic acid bacteria involved in the fermentation of kimchi, to aid the production of standardised kimchi.
A new study has revealed that wild tomato varieties are less affected by bacterial canker than traditionally cultivated varieties.