A La Trobe University smoke sensor is in the process of being rolled out across the wine industry, which has the potential to save hundreds of millions of dollars in lost wine production. [ + ]

As the global appetite for seafood grows, concerns over pathogen contamination have intensified, so innovative solutions are being developed to manage these risks. [ + ]

Four key trends expected to shape the warehouse automation and intralogistics industry in 2025 are explored in this article. [ + ]

A team of researchers has investigated the functional foaming ingredients in food, bringing plant-based options a step closer. [ + ]

Researchers in Sweden have developed a novel packaging technique which has reportedly removed up to 35% of the accumulated mercury in canned tuna. [ + ]

The FoodTech Qld conference and exhibition returns to the Gold Coast from 19–20 June 2025 with a renewed focus on food technology and innovation. [ + ]

Researchers from Norwegian University of Life Science have brewed new sour beers in less time using this unusual ingredient. [ + ]

Food drying techniques are being developed using optical sensors and AI to facilitate more efficiency with the preserving process; find out more about three emerging techniques. [ + ]

Why does coffee taste more bitter to some people than it does to others? Researchers at Technical University of Munich may have the answer. [ + ]

From sophisticated street food to using native Australian and New Zealand ingredients, the global taste trends for 2025 will be bold. [ + ]

While food manufacturers already take steps to prevent the main causes of food contamination, there are some hidden contaminators that should also be avoided. [ + ]

Kokumi compounds can bring a richness of flavour to foods like cheese, but now scientists have explored their potential for sparkling wines. [ + ]

Australia's dairy sector is grappling with how best to transition to lower-emissions production, and how the cost will be borne, a new Rabobank report says. [ + ]

Low-moisture foods such as dried fruits, seeds, tree nuts and wheat flour are facing increasing food safety risks, but research on this remains limited. [ + ]

With rising consumer demand for lactose-free products, Kerry drives dairy innovation in Australia and New Zealand with lactase solutions. [ + ]