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.
A coconut flavoured pineapple is now in its final stages of production, after more than a decade’s worth of work at The Department of Agriculture’s research station.
John West tuna owner Simplot has responded to its negative listing on the Greenpeace canned tuna guide 2012, saying it “has been working towards improving the sustainability of John West’s products for many years.”
Australia has one of the more rigorous food labelling systems in the world for genetically modified (GM) attributes.
Despite the increasing awareness about the health impacts of high sodium consumption, a new report has found hidden salt in Australian food has risen almost 10 per cent in three years.
Allergy free milk could soon become a reality after New Zealand scientists successfully produced hypoallergenic milk by using a genetically modified cow.
French scientist Gilles-Eric Seralini caused quite a stir last week when he claimed he’d shown cancer in rats increased when they were fed genetically modified corn and/or water spiked with the herbicide Roundup. The paper, which seven of his colleagues co-authored, was published in the peer-reviewed journal Food and Chemical Toxicology.
Kevin Rudd has slammed the UN food agency for failing to do enough for food security and warned that fears around a repeat of the 2007-08 food crisis are justified.
Within decades, environments across Australia will be substantially different from those that currently exist.
Imagine a specially-engineered surface that could allow liquids to boil without bubbling. This sounds counter-intuitive and, in a way, it is. But consider the following.
The manufacturers of the now infamous “pink slime” used in American meat products has sued ABC News in the US for defamation over its coverage of the creation.
Brian Croser, veteran winemaker and co-founder of the Petaluma label, believes that demand for premium wines is outstripping supply, and Australian winemakers are well positioned to take advantage of this.
Australian researchers are joining with experts from the land of the pasta to create a new “super spaghetti,” which would provide extensive health benefits for consumers.
Cambridge-based company Wikicell Designs have created a nutritious, edible, skin-like packaging that encases and protects food in the same way that a grape is protected by its skin.
Organic food may come with less pesticides but there’s little evidence it’s better for you, say researchers from Stanford University.
Researchers at the university of Adelaide are working in partnership with two Italian universities to try and produce pasta that is better quality and has greater nutritional value for human health.
Branding that’s targeted at children can make healthy food a more attractive option than unhealthy food, according to a new US study.
Humans have always faced tricky safety problems with food because we eat plants, which are the most ingenious pesticide chemists on the planet.
As the manufacturing landscape shifts in response to new economic and social pressures, Australia is looking for an answer to the question: What does the future look like for Australian manufacturing?
Genetically modified (GM) food is a controversial issue that is set to become an electoral one in the US, with one state set to vote on the practise.