Research into the prawn industry has revealed limitations in the supply chain and areas for improvement in a bid to open new consumer markets.
Mondelez is three months off opening a Food Innovation Centre in Ringwood, Victoria.
Marrone Bio Innovations (MBI) and DSM Food Specialties have signed an agreement involving the early stage research of several biological active ingredients with the aim of improving crop production and food safety within the supply chain.
New research from the University of Adelaide has found that hygienic food handling together with standard food safety protocols are not being practiced at many supermarket delicatessens across Adelaide.
Australia’s national science agency, the CSIRO has developed a biosensor platform that could provide the dairy industry with the fast and sensitive detection of contaminants.
The Melbourne professor who found links between gluten and gastrointestinal distress has discovered that his original findings were flawed, casting doubt on the validity of non-coeliac gluten intolerance.
The federal government’s cuts to CSIRO will make it more difficult for the organisation to fill the research and development gap left by Australian businesses, according to CSIRO chairman Simon McKeon.
According to an updated report from market research company, IBISWorld, changes in consumer trends coupled with volatile input prices and a saturated market are factors that are driving a number of changes within the Australian snack food industry.
Chemical engineers from the Massachusetts Institute of Technology (MIT) have invented a new type of tiny, smartphone-readable particle that could be used to help authenticate various products that are prone to counterfeiting such as electronics, pharmaceuticals and food.
According to an IBISWorld report, Australians are set to spend up to $2.9 billion over the Easter holiday period on related food, beverages, confectionery and travel – up 3.4 percent on 2013.
A team of scientists at Australia’s national science agency, the CSIRO have developed the world’s first fish-free prawn food.
Professor of Food Authenticity and Integrity at Wageningen University in the Netherlands, Saskia Van Ruth says that in order to combat food fraud effectively, information is required on the factors the can influence the vulnerability of organisations and the food chain.
Recent data from the Australian Bureau of Statistics has shown that Australians appear to be taking a less is more attitude to alcohol consumption.
New research from market research giant Roy Morgan, has revealed that consumers believe that ALDI offers the ‘best value for money’ when it comes to alcohol, placing it above heavy hitting competitors such as Dan Murphy’s and 1st Choice.
According to a recent Roy Morgan report, soft drink consumption among Australians over an average seven day period has declined from 56 to 49 percent over the past five years.
A study by the University of South Australia has found that Australians love visiting cellar doors, and that they are likely to return within 12 months following a positive experience.
Worldwide, fish consumption now exceeds beef. Despite our love of fish, more than two-thirds of Australians think that our fisheries are unsustainable, a view that is strongly at odds with the scientific evidence.
Researchers at Perdue University have developed a laser sensor that is capable of detecting salmonella in food samples three times faster than conventional methods.
Manufacturing activity in Australia fell again in January, despite hopes that the falling dollar and low interest rates would help the sector recover, a new survey has found.
A new biosensor designed by a US university may be able to detect pathogens in food more efficiently than ever before.