No chickens or ducks were slaughtered to make this meat

20 March, 2017 by

Memphis Meats has developed both duck and chicken meat that is grown from directly poultry cells without involving raising any animals at all. By producing meat directly from animal cells, the need to feed, breed and slaughter animals will be obviated.

Making green vanilla

20 March, 2017 by

Making vanilla flavour synthetically creates a stream of wastewater that requires treatment before it can be released into surface waters. So researchers have developed an improved method to make vanillin, the primary flavour compound in vanilla.

All-year-round broccoli

01 March, 2017 by

A line of fast-growing sprouting broccoli that can be harvested in 8–10 weeks is being developed.

Detecting mercury contamination in fish

22 February, 2017 by

Researchers from the University of Burgos (Spain) have developed a fluorescent polymer that lights up in contact with mercury that may be present in fish.

No animal required, but would people eat artificial meat?

22 February, 2017 by Clive Phillips* and Matti Wilks**

Futurists tell us that we will be eating in vitro meat (IVM) – meat grown in a laboratory rather than on a farm – within five to ten years.

Sun-smart rice varieties more productive

16 February, 2017 by

Australian scientists have improved rice productivity by selecting rice varieties that are better at capturing sunlight to produce grains, instead of reflecting it as heat.

Arjuna Natural Extracts X-tend natural preservative

13 February, 2017 by | Supplied by: Arjuna Natural Extracts Ltd

Arjuna Natural Extracts has developed X-tend, a natural, formulation-specific preservative designed to increase chilled-meat product shelf life and ensure food safety.

Wheat farmers offset climate change impact with technology… but for how long?

13 February, 2017 by | Supplied by: CSIRO Food and Nutrition

Technological advances have enabled Australian wheat farmers to offset the effects of climate change in the past 25 years; however, a reduction in yield potential over that time indicates a future risk to the $5 billion industry, CSIRO research has found.

Suppressing the growth of Campylobacter in chickens

08 February, 2017 by

By finding ways of suppressing the growth of Campylobacter in chickens before they are processed it is hoped that the Campylobacter foodborne disease load can be reduced.

NZMP launches new sports protein ingredient

03 February, 2017 by | Supplied by: Fonterra Brands Australia Pty Ltd

Fonterra's dairy ingredients business, NZMP, is looking for a bigger slice of the $10 billion sports nutrition market with a new protein ingredient that delivers 10% more protein than other standard whey protein offerings.

FSANZ calls for submissions on enzyme processing aid

01 February, 2017 by | Supplied by: Food Standards Australia ANZ

Food Standards Australian New Zealand (FSANZ) has called for submissions on an application to permit the use of an enzyme as a processing aid for cereal-based products.

Now you can wear your whey — scientists spin artificial silk from whey protein

25 January, 2017 by

A Swedish–German team of researchers has mastered turning whey into silk.

Industrial-scale insect farming

19 January, 2017 by | Supplied by: Buhler AG Australia NZ

Alternative, sustainably generated protein sources are going to be needed to ensure there will be enough food to support global population growth. It has been estimated that more than 250 million tonnes of additional protein a year — an increase of 50% compared to today's level — will be needed annually by 2050, and insects could be the ideal source.

Givaudan getting more savoury and more natural

18 January, 2017 by

Givaudan has acquired Activ International, a Swiss-based company that specialises in natural and organic flavours, marine extracts, seafood and vegetable based culinary solutions.

Making sweeteners cheaper and more sustainable

12 December, 2016 by

Researchers have designed a process to obtain sweeteners like mannitol or ribitol from widely available, renewable, cheap products like glucose or arabinose.

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