Fonterra's work with FOSS and Arla Foods on a method to screen for adulterants served as a foundation for the development of its award-winning Milk Fingerprinting technology.
Most Australians find food-source labelling inadequate as a growing trend leads consumers to make ethical food choices, research has shown.
A seminar this week is hoping to build on outcomes from the Sanitary and Phyto Sanitary (SPS) week in China last year on food safety.
The market for dairy permeate powder will “explode into life”—especially in Asia—once a global Codex standard is set, which could be as early as next year.
This week has seen the launch of the world's first United Nations-backed standard for sustainable rice cultivation.
Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.
Researchers working on ways to convert fish waste in to flavours say it may be a commercially viable proposition for the industry.
Edible insects pose no special risks to human health – when consumed directly or used as stock feed – according to a new risk assessment from the European food safety watchdog.
The EU-funded project BIORICE has discovered how to turn starch production waste into protein supplements.
Craft beer is a versatile drink, with flavors spanning from light and fruity to dark and ashy. Kentucky native Russ Meredith has taken versatility a step further, concocting a way...
Yili has signed a research agreement with Cornell University that will see the development of a cheese product for the Chinese market.
Two sources of protein in a finished product are better than one when it comes to blending soy and dairy, according to DuPont Nutrition and Health.
A method described as similar to a ‘pregnancy test’ has been developed for detecting contamination of meat products with E.coli O157 in less than 24 hours.
German pharmaceutical company, Pharmalink, is moving from pharma to food with a contaminant-free seafood flavouring made from green-lipped mussels.
Six months of supplementation with xanthophyll pigments, antioxidants and selected botanical extracts may improve visual function in diabetes, says a new study.
Is it time to look beyond insect protein to… insect oil? This is the next opportunity within edible bugs, says researcher.
Changes to our gut microbiota could have a direct impact the production of antimicrobial peptides that play a role in the risk of developing type 1 diabetes and other autoimmune...
As consumer demand for spicy food increases, it also is evolving beyond that for just eye-watering and mouth-burning heat to include a desire for more complex blends of pungent flavors,...
Greater awareness about gout and low-purine diets has not only inspired innovation by Japan's major breweries, but the country's largest dairy, Meiji.
A group of international researchers have discovered two new genes in the barley plant that will shed light on the history of agriculture and also bring new capabilities to barley...
A pair of Denver-based entrepreneurs decided to go top shelf on ingredients to launch what they claim is the first chewable dietary supplement product in the recovery space.
The food industry is missing a billion euro trick when it comes to ageing population, says Lauren Bandy, senior nutrition analyst at Euromonitor International.
Heptadecanoic acid, a saturated fat found in dairy products, may actually help stop prediabetes in its tracks, says a National Marine Mammal Foundation study.
Scientists have identified two microorganisms that can build bigger and more resilient feed crops, potentially boosting farmers’ bottom lines by millions of dollars.