The Food Magazine awards will return in 2013 and with entries closing on 24 April, now’s your chance to have your product recognised by industry peers!

More frequent heat waves with global warming may result in crop failures. Fortunately, there is a national and international effort by plant breeders and physiologists to develop new varieties of crops with heat tolerance.

Bondi Chai’s director, Melissa Edyvean takes Food mag’s Q&A and sheds some light on the joys and challenges of running your own food brand.

Here, Phillip Austin, president of CHEP Australia and NZ explains how its equipment is contributing to a more environmentally sustainable supply chain.

Australia should consider how best to make use of our agricultural expertise to strengthen our farming sector while contributing to regional and global food security.

This month marks the 10th birthday for beverage manufacturer, nudie. To help celebrate, the Australian brand has released two new products, which are a slight deviation from the brand’s core range.

Yummia’s founder, Mia McCarthy, takes Food mag’s Q&A and sheds some light on the joys and challenges of running your own food brand.

Australia’s devotion to beer may have waned, but as the brewery manager at Australia’s oldest pub brewery says, our love of a cold ale isn’t ready to die just yet. Matt McDonald reports.

Proposals to enact new stricter labelling laws have provoked a mixed response from food manufacturers and lobby groups.

The federal government is likely to introduce a star system for food packages next year to help consumers make healthier food choices, The University of Sydney’s Kathy Chapman writes.

Ask Carman’s founder Carolyn Creswell how she turned a tiny muesli producer that she bought for $2,000 into a $50m global brand and she’ll say all it took was a bit of luck and a lot of guts.

An effective product traceability system will not only help prevent contaminated products reaching consumers in the event of a product recall, it will also help Australian food businesses protect their brands.

The injudicious use of ‘may contain’ warnings and the proliferation of their usage has resulted in the creation of yet another hazard for the allergy sufferer, writes Food Assist’s Ron Cossen.

Regardless of where your company is positioned in the food and beverage supply chain, the old saying “information is power” is still valid. Carbon prices are another area of business which managers need to understand to ensure the competitiveness and viability of their brand.

The US Food and Drug Administration (FDA) is investigating a series of deaths reportedly linked to the consumption of energy drinks and shots.

Australia is well into deficit when it comes to its food processing trade, with total industry output dipping 4.5 percent for 2010-11 and the number of employees down by 2.2 percent. So why are things in such an apparently bad way?

As we settle into the barbecue season, it’s time to consider whether the meat on your grill is harming your health.

With beer consumption in Australia at a 50 year low and mainstream beer manufacturers suffering a drop in sales, micro-breweries have noticed a gap in the market and working over-time to fill it.

Monash University’s Stephen King discusses the ramifications of the ACCC’s assessment and rejection of the trademark on ‘Free Range’.

The boom of the Australian wine market overseas has seen a rash of Chinese attempts at counterfeiting. Brent Balinski writes.