Product innovation and aggressive marketing strategies are expected to boost demand for industry products.
The global market for Instant Noodles is witnessing healthy growth driven by convenience and wide consumer acceptance.
Consolidation and traditional bolt-on acquisitions do not necessarily improve profit margins for the wine industry.
The Department of Agriculture and Food’s winemaking laboratory has grown to facilitate increased winemaking research activities.
One Dutch scientist says “cultured meat” could spell the end of traditional cattle farming within decades.
Scientists are on a mission to make fish healthier, tastier and more sustainable, by creating new food for farmed fish.
Researchers have altered the production process to make chocolate more nutritious – and sweeter.
Seafood processing revenue has been affected by declining seafood production, stagnant prices and increasing import penetration.
Dr Julie Culbert has won the $22,000 Viticulture and Oenology 2015 Science and Innovation Award to research fining agents.
Schibello Caffé has launched their new Research & Development Roasting Laboratory in Sydney’s north-west.
The global Stevia market is expected to reach US $ 565.2 Million by 2020, due to shifting consumer preference.
A new functional ingredient has hit the market, with the launch of the world’s first food grade sheep collagen.
Increased health consciousness and stagnant alcohol consumption have restricted spirit consumption growth in overall volume.
The global frozen food market is expected to reach an estimated value of USD 156.4 billion in 2020.
Research finds levels of Listeria bacteria in American delis at levels that would be unacceptable in manufacturing.
Scientists at the University of South Florida have developed a handheld sensor that can detect seafood fraud.
Nestlé scientists have discovered that cooking food at high altitude can intensify flavour, colour, aroma, and nutrient quality.
The ability to taste fat could be the reason many low-fat products struggle over time, according to sensory science researchers.
Flinders University and SARDI have teamed up to find innovative ways of using leftover shells and parts from lobster processing.
The average global consumer purchases 765 calories each day through packaged food and soft drinks, according to new research.