Ambitious plans in the National Obesity Strategy
07 March, 2022The federal government has announced a number of ambitious plans in the recently launched National Obesity Strategy, including a possible pricing approach.
Survey shows consumers hungry for probiotic foods
01 March, 2022 | Supplied by: Chr. HansenThe results of a Chr. Hansen study that delved into what consumers think about probiotics could lead to opportunities for the food industry.
Intense roasting for tastier low-sugar chocolate
28 February, 2022US researchers have discovered a method to help confectionery makers reduce the bitterness of no-sugar chocolate by roasting cocoa beans longer and at higher temperatures.
Getting mushrooms on the menu to help improve health
24 February, 2022Nutrition Research Australia is working with the Australian food sector to help solve nutrition problems, such as vitamin D deficiency, using mushrooms.
Researchers find greener way of mixing incompatible fluids
22 February, 2022 | Supplied by: Flinders UniversityFlinders University researchers have developed a technique that allows immiscible fluids to be mixed together using clean chemistry to avoid harsh waste products.
Research discovery could lead to tastier fermented foods
15 February, 2022Gaining a better understanding of lactic acid bacteria, which are essential in creating fermented foods, could lead to healthier and tastier fermented foods and beverages.
Cheers! Scientists bring hoppy flavour to non-alcoholic beer
14 February, 2022Researchers have developed a technique that gives non-alcoholic beer the distinct hoppy flavour that regular beer has.
Blacklip oyster could hold key to Qld industry
08 February, 2022Queensland may have an oyster field day thanks to the production of a notoriously hard to farm variety.
Lunchbox study of added sugar in fruit snacks
02 February, 2022An audit of school lunches has shown that many packaged fruit snacks include unhealthy levels of sugar.
Making future foods more tasty
01 February, 2022Danish researchers have developed an X-ray method that could optimise foodstuffs in relation to their taste, texture and nutritional content.
E-tongue is sweet for food and beverage development
27 January, 2022Researchers have created an electronic version of taste buds that can detect low levels of sweet substances in complex mixtures.
Added sugar labelling on NIP, new standard coming
27 January, 2022After FSANZ released its review on how foods with added sugar are labelled, the organsation will begin work on amending the standard.
NASA seeks out-of-this-world food technology
25 January, 2022NASA is looking for help to develop a new way of providing food for its astronauts on long-term space missions.
Proper mussel cooking recommended following infections
25 January, 2022Consumers are being reminded to cook mussels thoroughly after a spate of bacterial infections due to improper preparation.
Australian research could herald future safety of bananas
24 January, 2022Researchers are working hard to develop bananas that are resistant to the highly infectious and persistent Panama disease.
