The Philippines has become the latest country worldwide, and the 12th in the Asia Pacific region, to fully lift all import bans and measures on Japanese foods previously restricted due to nuclear radiation concerns.
With the food adulteration situation in India showing no sign of slowing down, an authentication expert has argued that food packaging developments can help improve the situation and raise food safety levels in the country.
Australian adults are consuming less than optimal amounts of potassium, while sodium intake is higher than recommended, which may lead to a higher risk for cardiovascular diseases (CVD), hypertension and other non-communicable diseases.
Sugarcane growers in north Queensland are using a new app created by Australia’s national science agency, CSIRO, to help them manage fertiliser use and reduce nitrogen runoff onto the Great Barrier Reef.
A major Japanese population study has found that people who eat more fermented soy products, such as miso and natto, have lower mortality rate, but found no such link between consumption of unfermented items like tofu and soy milk.
New Zealand’s Movers in Hemp Innovation (MIHI) has received a $100,000 Māori Food & Beverage Development Grant from the High-Value Nutrition (HVN) National Science Challenge to boost the commercial prospects of the sector in the country.