To provide assistance for corporations, The Food Waste Reduction Alliance has released a guide with practical steps and examples to help food manufacturers, food retailers and restaurants cut food waste.
Organic ingredients, clear labelling and 'free from' products feature in Innova Market Insights' list of top 10 trends in food and beverages for 2016.
Smash has created a 'Dining at Work' range of lunch bags, food storage containers and servingware.
Thomas Foods International has launched Thomas Farms Kitchen, a direct-to-consumer meal kit delivery service that brings local, farm-fresh produce and chef-created recipes to customers' doorsteps.
A recent Australian survey has found 41% of respondents skip lunch at least once a week, with 76% of them claiming they are just too busy to eat.
West Australian catering company Ultimo Catering & Events is looking to bring Michelin Star quality to catering, with the appointment of executive chef Matt Leahy and senior sous chefs 'Max' Ling Yu Mau and Johnathan Pace.
In order to ensure that the elderly receive a healthy diet that is also appealing, it is important to understand the changes in their perceptions of smell and taste, which can lead to a decline in appetite and meal enjoyment and, eventually, to malnutrition.
A company that manages and connects food information has been launched at the Smart Kitchen Summit in Seattle.
Only 1–2% of Australians have coeliac disease or a wheat allergy, but 10% of us are following a gluten- or wheat-free diet. The CSIRO set out to discover why.
A multinational food company has admitted to defrauding the US military by drastically increasing the cost of basic items shipped into a war zone.
Asian-style steamed bread has a lower glycaemic index (GI) than western-style baked bread, researchers have found.
Inviting you to send topics or yourself to the HyGenius Food and Beverage industry roundtable in Sydney on the afternoon of 28 November.
The IFT dispels some common myths about foodborne illness and offers tips on how to prevent it.
Ongoing interest in 'clean' labels and greater transparency has spawned a marked upturn in interest in GMO-free or non-GMO products, particularly in the cereals and dairy sectors.
We're happy to donate food but not so keen on accepting it. That's the finding of a QUT study investigating ways to reduce domestic food waste.