Scientists from the Australian Export Grain Innovation Centre are developing new oat products including oat noodles, oat rice and oat milk to meet growing demand in China. [ + ]

Australia's manufacturing workers recognise the need to upskill to address the challenges and opportunities presented by Industry 4.0, according to a new report. [ + ]

Mintel found 32% of urban Australians prefer products that are sold in eco-friendly packaging and 34% prefer to buy products that are produced using sustainable sourcing methods. [ + ]

Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in younger women. [ + ]

Researchers are gaining a better understanding of tannin characteristics, which could help winemakers manage dryness perception in their red wines. [ + ]

University of Göttingen researchers are calling for coordinated approaches that combine nature conservation and agricultural production in sustainably managed landscapes. [ + ]

An electronic tongue, or e-tongue, can accurately differentiate between the spiciness of samples of the same food, which may be useful for food manufacturers. [ + ]

After reports revealed some gluten-free products contain traces of gluten, a coeliac disease expert has called for greater levels of compliance testing. [ + ]

Tata Coffee Vietnam Company Limited, a subsidiary of Tata Coffee, recently unveiled its new freeze-dried instant coffee plant in Vietnam, which was built by GEA. [ + ]

Food recalls in Australia were up 45% in 2018, compared with 2017, and SAI Global suggests this could be due to poor training, poor controls and a lack of accountability. [ + ]

Food and agtech accelerator SparkLabs Cultiv8 has announced the seven start-ups in its 2019 cohort who will have access to up to $100,000 seed funding to accelerate their progress. [ + ]

Juremont has announced it will be the new distributor of Barry Callebaut's industrial chocolate products for food manufacturers in Australia and New Zealand from 1 September 2019. [ + ]

Preferences for types of chocolate, cacao percentages and added flavours vary widely among consumers, meaning it is key to provide choice, a report has revealed. [ + ]

To improve the efficiency of processing granular material in the food industry, it's important to understand the physical laws that govern their behaviour. [ + ]

FSANZ is calling for comment on an application to reduce the minimum protein requirement for milk-based follow-on formula from 0.45 to 0.38 g/100 kJ. [ + ]