Australia's honey industry has found itself in a sticky situation this week, amid claims that almost half of the samples collected from supermarket shelves were adulterated.
Six new varieties of Australian-bred almond trees are expected to play a role as growers seek ways to combat declining bee colonies, which are needed to fertilise the trees.
The US Dairy Export Council (USDEC) and Food Innovation and Resource Center (FIRC) at Singapore Polytechnic have created South East Asian food with reduced salt and sugar, using US dairy ingredients.
The CEO of Evolution Health – which enjoyed meteoric growth with its Life-Space probiotic brand that was recently acquired by China's By-Health for almost $700m – will deliver a keynote address at our Probiota Asia summit in October.
Forget vintage, extra mature or barrel-aged — scientists believe they have found the world's oldest cheese in an Egyptian tomb...and it dates back to the 13th century BC.
A leading expert from Australia's Commonwealth Scientific and Industrial Research Organisation (CSIRO) will reveal the emerging opportunities to modify gut microbial populations in a keynote address at the second edition of Probiota Asia in Singapore.
Researchers have one more week to submit their work for the Scientific Frontiers poster session at the second edition of Probiota Asia, which will will be held in Singapore in October.
Coca-Cola Singapore has launched a new line of low- or no-sugar ready-to-drink (RTD) teas called Authentic Tea House, as the firm continues its focus on reformulating products with lower sugar content.
Ulrick and Short, a UK-based clean label ingredients supplier, is in talks with distributors and food manufacturers in the Middle East to enter the market amid growing consumer demand for healthier products.
Japanese sauce maker Kenko Mayo has launched a blue-coloured salad dressing that contains spirulina extracts and collagen, in an attempt to meet consumer demands for “instagrammable” and healthier food.
Two types of plants in Yunnan, Myriopteron extensum and Derris eriocarpa have been found to contain highly sweet-tasting compounds that are at least 25 times sweeter than sucrose, according to researchers from the Kunming Institute of Botany, Chinese...
