The AFGC has released 2014’s State of the Industry Report, shedding light on issues such as industry turnover, employment and trade.
A new research centre is being established to focus on maintaining a sustainable food supply to Australia’s domestic and export markets.
A new report has found premium private label beverage products are continuing to gain momentum across Western Europe.
Scientists believe it will soon be possible to breed new strains of coffee based on flavour, aroma and caffeine content.
Curtin university researchers have recommended the application of cancer warning labels for alcoholic beverages.
Friends of the Earth is calling for tougher regulation on the use of nanomaterials in food packaging.
Three papers’ apparently contradictory findings are fuelling an unwarranted debate about the harms, or otherwise, of excessive salt.
Aldi could almost double sales in five years, putting pressure on Coles and Woolworths.
The ACCC has granted interim authorisation for ASI to collect a levy on the purchase of Pacific oyster spat.
A study conducted by Curtin University has found that subjects on a diet of A2 milk reported less abdominal pain than those consuming A1.
According to a new report released by Rabobank, wine companies will need to adapt their strategies to suit the needs of new markets and consumers.
In our latest Week in Focus video, we look at figures released by IBISWorld, shedding light on the future of Australia’s dairy industry.
Current concepts regarding food safety may be inadequate and more emphasis on microbes is required, says researcher.
Producers in the Hawkesbury are fighting to overcome an outbreak of Pacific Oyster Mortality Syndrome.
The topic of releasing genetically modified products into food is highly polarised. But are we making any progress?
A new industrial research initiative aims to deliver longer-lasting Australian dairy products with high nutritional value.
Australia and New Zealand’s first dedicated research centre into the safety of fresh food products has been established.
PhD student Katerina Alba from the University of Huddersfield (UK) has gained international attention for her research into the use of okra as an emulsifier.
A study has found organic crops contain significantly more key antioxidants than conventionally-grown crops.
A new report has found that UK consumers want a cereal that they can graze on throughout the day.