FSANZ calling for comment on new genetically modified corn
26 March, 2020 | Supplied by: Food Standards Australia New ZealandFood Standards Australia New Zealand is requesting feedback on an application to allow food from a genetically modified corn line in the Food Standards Code.
Food scientists develop lower-sodium processed turkey
19 March, 2020Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.
Lettuce in space
10 March, 2020Astronauts on the International Space Station have cultivated lettuce that is disease-free and safe to eat.
Scientists develop a quick Salmonella detection method
10 March, 2020Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.
Massey University to help eradicate M. bovis from NZ
09 March, 2020The Mycoplasma bovis Programme has selected Massey University to research the impacts of M. bovis on cattle in New Zealand.
Technology could help to reduce salt in processed food
06 March, 2020A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.
'Soda tax' a fizzer in Philadelphia
02 March, 2020Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.
The next green revolution for rice
26 February, 2020Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.
Aussie food manufacturers failing to stop the salt
25 February, 2020Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.
Fruit carrying citrus disease intercepted at border
21 February, 2020Fruit carrying the citrus canker pathogen has been intercepted by Australian biosecurity officers, preventing a repeat of an earlier outbreak in 2004.
Chocolate: the sweet taste of... chemistry?
20 February, 2020 by National Institute of General Medical Sciences (NIGMS)What makes chocolate so irresistible? It could be the chemical compounds commonly found in cacao beans, such as theobromine and epicatechin.
Pulse crop breakthrough sowing the seeds for change
20 February, 2020A technique developed by researchers from the University of Western Australia could speed up the development of seeds, leading to more abundant pulse crops.
Honey could be used to 'landscape' the gut
13 February, 2020Foods like honey, liquorice, stevia and neem could be used to trigger phage production in the gut, to control harmful microbes and balance microbial diversity.
Getting ready for digital brewers of the future
12 February, 2020 | Supplied by: EmersonEmerson is partnering with a Belgian-based brewery group to modernise a pilot brewery used to educate the digital workforce of the next generation of brewers.
Have your cake and eat it with insect-based fat
11 February, 2020Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.
