Food design & research

Diversifying Western Australia's apple industry with juicy new products

26 May, 2025

The Cook government is helping WA's apple industry to diversify and add value with products developed at its Sustainable Innovative Food Technologies (SIFT) Centre.


Cargill reveals the latest protein trends in the US

21 May, 2025 | Supplied by: Cargill Australia

61% of Americans increased their protein intake in 2024, according to the findings from Cargill's 2025 Protein Profile.


Six on the shelf: from air-fryer meals to Dubai-style chocolate

19 May, 2025

Cooking trends and social media sensations are having an influence on some of the new food product developments hitting the shelves in Australia and New Zealand.


Nestlé dives deeper into biotech and creates new centre

15 May, 2025

Nestlé is strengthening its R&D expertise in biotechnology and creating a new centre for deep tech.


Snackfood development: protein puffs that are easy to swallow

09 May, 2025

Cornell food scientists have developed a nutritious snack that is designed to be suitable for people with dysphagia and lactose intolerance.


Breaking the ice on consumer resistance to frozen foods

06 May, 2025

Concerns over health and freshness are keeping many shoppers from embracing frozen foods, a new UK study finds — which could be hard to fix.


FLORA awarded 2025 Innovation Excellence Award from Canstar Blue

02 May, 2025

Plant based margarine FLORA has been awarded a 2025 Canstar Blue Innovation Excellence Award.


Testing a healthier, less gassy cattle feed

28 April, 2025

Researchers are exploring a new type of cattle feed that could help to reduce levels of dairy methane gas, as well as allowing dairy cows to use nutrients more efficiently.


Non-alcoholic beer yeasts evaluated for fermentation activity

23 April, 2025

Researchers have explored nearly a dozen non-traditional yeast strains to find out which ones could brew the best non-alcoholic beers for a growing market.


Sauerkraut better than raw cabbage for gut health

23 April, 2025

Sauerkraut could help protect your gut, according to a new UC Davis study, suggesting the fermented cabbage may support digestion and protect against illness.


Kerry opens taste manufacturing facility in Rwanda

22 April, 2025 | Supplied by: Kerry Taste & Nutrition (APMEA)

Kerry is expanding in East Africa, opening a taste manufacturing facility in Rwanda to support local food and beverage manufacturers.


Next-gen nuggets using chunky cultured chicken

22 April, 2025

In the future we could be eating lab-grown 'chicky nuggs' as researchers create bite-sized cultured chicken with a meaty texture using a special bioreactor.


Turning oats into more than milk: ingredient innovation project

16 April, 2025 | Supplied by: SPX FLOW TECHNOLOGY AUSTRALIA PTY LTD

A Danish partnership that unites food scientists, producers and manufacturers is exploring oat fractionation with membrane technology to upscale plant-based innovations.


GLP-1 weight loss drugs' effect on food and drink choices

11 April, 2025

A recent US study found that weight loss drugs lead to new food and drink consumption patterns, which could have implications for the food industry.


Lifting the lid on the benefits of sodium reduction legislation

08 April, 2025

A study has found that mandated sodium reductions for processed food in South Africa since 2013 have resulted in significant declines in blood pressure levels.


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