Research on yield patterns of coffee plants could improve coffee crop yields and introduce new coffee varieties to markets faster. [ + ]

Research conducted at Charles Sturt University has shown that, despite popular belief, early varieties of wheat were no less allergenic than the varieties grown in Australia today. [ + ]

A new manual is being developed by the Queensland Government to provide a consistent description of the best features of the state's mangoes. [ + ]

Goat milk kefir, a fermented dairy product, is associated with antihypertensive, antioxidant and antibacterial activity, according to new research. [ + ]

A combination of lactic acid and food-grade sodium hypochlorite could offer a sanitising strategy to the organic food processing industry. [ + ]

With the theme 'Unlock the Potential', Digitalize 2019 will bring together global and local industry leaders to discuss digitalisation experiences. [ + ]

APCO's Collective Action Group has been tasked with overseeing the progress of Australia's 2025 National Packaging Targets. [ + ]

A recent big data analysis of commercial food product reviews in the US has revealed that food is too sweet. [ + ]

Victorian start-up Provenir has been granted a licence from the NSW Food Authority to operate a mobile on-farm abattoir, which recently began operations on a Riverina farm. [ + ]

A number of companies across the world have been recognised for their efforts to help build a sustainable food industry. [ + ]

An oral therapy containing six species of bacteria may be able to prevent or cure food allergies in children, according to a study. [ + ]

Adding vanilla to sweetened milk tricks the brain into thinking the beverage is sweeter, which could help reduce the added sugar content, research has found. [ + ]

Former US Secretary of State John F Kerry has been announced as one of the keynote speakers at the Global Table event on the future of food, being held on 3–6 September 2019. [ + ]

The by-products of some soft drinks remove carbon dioxide from gas streams and could therefore help reduce global warming, according to new research. [ + ]

Research has found the molecular machinery behind the intense sweetness of the stevia plant, which could be used to create better tasting, non-caloric sweeteners. [ + ]