Food design & research

Study reveals best label for seafood grown from cells

04 August, 2020

A study by Rutgers University has determined the best term to use for seafood made from the cells of fish or shellfish, grown for commercial sale.


Curbing sugar cravings with gymnema sylvestre mint

04 August, 2020

A study by Massey University has found that gymnema sylvestre mint, a plant compound, can suppress taste responses to sweet compounds and reduce sugar cravings.


Food innovations from industry collaboration

27 July, 2020

FIAL launches its fifth edition of Celebrating Australian Food and Agribusiness Innovations, which features food innovations from 45 Australian businesses.


Stingless bee honey is the bee's knees

27 July, 2020

Researchers have found that native stingless bee honey contains a rare form of sugar with a lower glycaemic index (GI) than standard honey.


We all scream for musical ice cream

20 July, 2020

Ice cream that plays music while we're eating — could this be the future for our favourite frozen treat?


Aussie research could boost crop production

15 July, 2020

Research conducted by scientists at the Australian National University could lead to improvements in crop production, by ramping up photosynthesis.


Effects of insect meal, microalgae on poultry meat quality

06 July, 2020

Researchers have investigated whether alternative protein sources such as insect and microalgae alter meat quality when fed to chickens.


4 million Aussies self-diagnosing food allergies, study reveals

06 July, 2020

Research has revealed that more than 4 million Australians are self-diagnosing food allergies and intolerances.


The kokumi effect

02 July, 2020

Chanterelle mushrooms lend a unique taste to savoury dishes, known as the kokumi effect. Researchers have developed a method to determine how this effect is achieved.


Aussie wine consumption stable during COVID-19 lockdown

02 July, 2020

Research from the University of South Australia has shown that wine consumption rates have maintained steady pre-COVID-19 rates, even during lockdown.


Farmers can now grow food-grade wheatgrass

01 July, 2020

A food-grade wheatgrass variety called MN-Clearwater has been released for public use. The variety can provide new flavours for food products.


Consumers just like beer, regardless of bitterness source

01 July, 2020

A study could help in quality assurance at breweries, as it found beer consumers could be more forgiving than previously believed when it comes to bitterness.


Food additive in desserts alters gut microbiota in mice

30 June, 2020

Research from the University of Massachusetts Amherst suggests that the food additive titanium dioxide, also known as E171, can disrupt the gut microbiome.


COVID-19 leads to decline in US wine market volumes

25 June, 2020

US wine volume sales are predicted to be flat in 2020, with consumers drinking the same amount of wine, but doing more of it at home, reveals Wine Intelligence.


Study reveals which substances make coffee bitter

22 June, 2020

Researchers have provided new insights into the molecular interaction between five bitter compounds in coffee and bitter receptors.


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