Future food concept: bacteria-based whipped cream
01 November, 2022Food researchers in Denmark have developed a fat-free prototype for both velvety and stiff whipped cream, which is built using bacteria instead of milk fat.
Can taller food improve flavour?
27 October, 2022The growing height of foods might leave us open-mouthed, but some research has shown the tall trend could come with unexpected taste benefits.
Does processing soy lessen its nutritional benefits?
17 October, 2022Scientists from Unilever and Wageningen University and Research have reported that they have discovered processing soy doesn't decrease its protein nutritional quality.
Bringing Indigenous bushfoods to the table
12 October, 2022While Australia has a growing bushfood industry, not enough has been done to centre Indigenous people in this market.
Improving the flavour of plant-based meats
05 October, 2022Professor Ian Fisk, Director of the International Flavour Research Centre, talks about his exciting research on improving the flavour of plant-based alternative proteins.
Table grape market hits record highs
24 August, 2022Rabobank Research has produced a report on table grape exports, with record-breaking sales.
Coca-Cola invests in air-to-sugar technology
23 August, 2022Coca-Cola Europacific Partners is investing in technology to convert air into sugar, to reduce the company's greenhouse gas emissions.
Breadfruit may be climate-resistant food of the future
19 August, 2022The breadfruit will be able to brave climate change and could serve as a staple crop as the world warms, Northwestern University researchers have claimed.
3D printing approach for alt proteins
11 August, 2022A research team in Singapore has devised a systematic approach to incorporate alternative proteins into food inks that are used to create 3D printed foods.
Low-cal sweetener that could also improve gut health?
09 August, 2022Researchers looking into alternative sweeteners have found a substance that is low in calories and can also feed 'good' gut microbes.
Probiotic could boost protein absorption from plant-based food
22 July, 2022Researchers have demonstrated in a clinical study that Kerry's spore-forming probiotic BC30 can increase protein absorption from plant-based foods.
NT scientists serve up native rice
07 July, 2022Australian botanists are hard at work to develop commercial farming capability for native rice, outside of the crocodile-ridden waters where it is usually found.
Methane-busting cow feed supplement now available
01 July, 2022A feed additive that can vastly reduce the methane emissions of cattle has been made commercially available in Australia.
Searching for soy sauce saltiness
20 June, 2022German food scientists have performed analysis on soy sauce to understand how it imparts flavour, which may prove useful to food manufacturers in the future.
Azelis opens food & nutrition innovation centre in Singapore
08 June, 2022The centre will focus on food innovation and the development of sustainable ingredients and formulations, joining a network of labs in the region.
