FOODiQ Global and Australian Mushrooms embarked on a research study focused on enhancing vitamin D and overall nutrient intake among aged care residents.
A Griffith-led study has explored whether a vegan diet for cats provided more benefits for their health than a carnivorous diet.
CP Kelco and Chr. Hansen have collaborated to create shelf-stable, plant-based yoghurts (vegurts).
My Berries has been named an #eatqld champion and won another award for its innovative approach to turning surplus fruit into frozen and freeze-dried snacks.
Additional biscuit varieties have been added to the Arnott's gluten-free range, giving consumers a wider variety of products to choose from.
Plant-based drinks will be on display at Anuga FoodTec this year, with producers offering a range of solutions and best practices for making the drinks.
The beverage company will be using 50,000 kg of Tasmanian berries for its products as part of a commitment to support local farmers.
The ready-to-drink product uses only plant-based ingredients and continues the trend of Nestlé's growing interest in the dairy-free sector.
An Australian company has had its lemon myrtle products certified as organic as it expands its operation with a new farm and the planting of thousands of trees.
The whisky company is the first partner to launch a whisky NFT with the specialist blockchain alcohol-selling platform.
Food Standards Australia New Zealand is seeking information about eggs and egg products in order to review their own guidelines.
The company has launched its Topo Chico hard seltzer brand in time for summer.
Mater Hospital has designed a healthy and nutritious menu with celebrity chef Luke Mangan that might make you reconsider your views on hospital food.
Agriculture Victoria was made aware of 45 cases of dogs, of which 10 have died, suffering from severe liver disease in the Gippsland region in early July.
The Australian egg industry has vowed to crack down on Salmonella Enteritidis (SE) since its initial outbreak in September 2018.