A connection has been found between the diversity of bacteria in human poo and levels of abdominal body fat.
Australian households are wasting almost $1100 on food each year, collectively throwing $10 billion in the bin, according to the RaboDirect Food & Farming Report 2016.
A $15 million venture capital funding round will advance the development of a promising new treatment for peanut allergy in children.
An investigative report has uncovered the secret deals that determine product placement — and consumer choice — in US supermarkets.
Start-ups that launch snacks or beverages with a 'free-from' positioning have the best chance of success, a research project by New Nutrition Business has found.
A US university has become the first in the country to establish an entirely gluten-free dining hall on its campus.
A study has shown that adding more fruits and vegetables to the diet of people with kidney disease improved blood pressure and cut medication expenses nearly in half.
The Food and Agriculture Organization of the United Nations (FAO) has pledged to help countries develop strategies for tackling the spread of antimicrobial resistance in their food supply chains.
Theme park visitors will be able to skip the food queues this summer after Australian start-up and mobile commerce technology company AirService partnered with Village Roadshow Theme Parks to provide its mobile ordering and virtual queuing solution in the group's Australian theme parks.
A new program will assist and accelerate growth for start-up food businesses and value-adding agribusinesses in South Australia.
A healthy diet is linked to better reading skills in the first three school years, according to a study from Finland.
The dialogue around food, and perceived healthfulness or otherwise of certain ingredients, has gained momentum.
US researchers have found that the dining environment can have significant impact on eating behaviour.
Nutritechnology company L-Nutra has released a 5-day plant-based meal program described as a "fasting mimicking diet".
The use of HACCP Approved thermometers can help food processors monitor and control temperatures and help to minimise the risks of abetting microbial contamination.