Study reviews salt reduction strategies for food manufacturers
20 April, 2022In an effort to help food manufacturers, a review of scientific literature provides insight into the wide variety of salt-reducing technologies that exist.
Research: Microplastics entering human food chain
19 April, 2022 | Supplied by: Flinders UniversityA team of SA scientists has warned that microplastics are now finding their way into human food supplies — including wild-caught and ocean-farmed fish and seafood.
The science of sausage-eating satisfaction
13 April, 2022Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made.
Edible silk design to extend shelf life of food is awarded
12 April, 2022The development of a silk-based film that keeps food fresh has netted an MIT academic an innovation award.
Research points to nutritionally charged infant formula
12 April, 2022 | Supplied by: Chr. HansenNewly published research has found that high concentrations of the sugars in breastmilk are safe for babies, marking the possibility of new infant formulas.
$4.4million plant-based protein research partnership
11 April, 2022The GrainCorp, CSIRO and v2food research partnership will help to develop processing expertise using the proteins found in soybeans, among other crops.
Can food manufacturers drive personalised nutrition?
08 April, 2022 by Benedict MalherbePersonalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market.
FSANZ asks for feedback about review of infant formula
07 April, 2022 | Supplied by: Food Standards Australia New ZealandA call for submissions regarding infant formulas has been made by the food standards agency, which will be reviewing the regulations covering these products.
Food process water may hold key for seaweed aquaculture
01 April, 2022Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed.
CSIRO maps out Australia's protein future
22 March, 2022 | Supplied by: CSIROThe CSIRO has released a report detailing how the country could approach protein in the next 30 years as the population and amount of food needed grow.
Scientists develop alternative for palm oil in food production
22 March, 2022Scientists in Singapore have developed a method to produce and extract plant-based oils from a type of common microalgae, which could provide a 'greener and healthier' alternative to palm oil.
Scientists use texture from bug wings for antibacterial plastic
21 March, 2022Scientists have utilised a nanotexture on insect wings to make an antibacterial coating that can passively kill up to 70% of bacteria.
Egg study seeks to crack the cholesterol mystery
21 March, 2022 | Supplied by: University of South AustraliaConducted by the University of South Australia, a new study hopes to understand whether or not eggs can lead to or prevent cardiovascular disease.
High-tech 'steaks' from vegetable protein
17 March, 2022As a result of Harvard research into bulletproof material and surgical implants, a recently funded startup is now producing a meat alternative.
Researchers call for transparency in pet food labelling
09 March, 2022After finding that samples of vulnerable sharks had been packaged under generic terms such as "fish", calls are being made for transparency in labelling.
