Research out of the US has revealed that mangoes could be a weapon against chronic conditions like type 2 diabetes. [ + ]

Researchers from La Trobe University have developed a smoke sensor that has the potential to save hundreds of millions of dollars in lost wine production. [ + ]

The ice cream producer has introduced a limited-edition range of desserts to the market inspired by the 'real or fake' social media trend, where one type of food mimics another. [ + ]

Lee Shipley and Tim Bonaguro will take on major leadership roles as the company prepares to open a state-of-the-art facility in Dandenong South. [ + ]

A new study has highlighted the potential for tea consumption to contribute to reduced heavy metal exposure in populations worldwide. [ + ]

The new platform consolidates isotopic data from Australia's leading research agencies into a single, open-access resource. [ + ]

The federal Labor government has announced it will develop a new national food security strategy if re-elected. [ + ]

Dai Minato has been announced as the new CEO of Suntory Beverage & Food Oceania, and will step into the role from April 2025. [ + ]

Seppeltsfield has unveiled the 1925 100 Year Old Para Vintage Tawny as the latest addition to its historic Centennial Collection. [ + ]

Hard cheeses, non-bovine products and innovative flavours have been celebrated at the 2025 Sydney Royal Cheese & Dairy Produce Show. [ + ]

A research team led by the University of Queensland has developed a way to combat food waste by slowing food spoilage — without the use of chemicals. [ + ]

Australian distillers, brewers and wine producers have been promised tax relief by the federal government, applicable from 1 July 2026. [ + ]

A lawsuit filed against the US Department of Agriculture's Food Safety and Inspection Service alleges the agency has approved misleading labelling on chicken and turkey products. [ + ]

Designed for its better-for-you food products, The Arnott's Group has opened a new 45,000 m² manufacturing facility in Rowville, Victoria. [ + ]

Sometimes used as a meat alternative, tempeh is a fermented fungal food traditionally made from soybeans, but a new type of tempeh is now being developed using chickpeas and peas. [ + ]