Testing a healthier, less gassy cattle feed
28 April, 2025Researchers 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.
Sauerkraut better than raw cabbage for gut health
23 April, 2025Sauerkraut could help protect your gut, according to a new UC Davis study, suggesting the fermented cabbage may support digestion and protect against illness.
Non-alcoholic beer yeasts evaluated for fermentation activity
23 April, 2025Researchers 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.
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, 2025In 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 LTDA 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, 2025A 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, 2025A study has found that mandated sodium reductions for processed food in South Africa since 2013 have resulted in significant declines in blood pressure levels.
Getting the right texture: toolkit to help create more appealing food
04 April, 2025 | Supplied by: Food and Beverage Accelerator (FaBA)The FaBA Texture Library Toolkit has been developed to help manufacturers improve the texture of their food products to make them more appealing for consumers.
What's new on the shelf: new food products for Easter
02 April, 2025From spicy snacks and creative Easter treats to icy and elevated flavours for winter, here's a selection of the latest products hitting the supermarket shelves.
Don't force the process: making foie gras more ethical
31 March, 2025Researchers are exploring more ethical ways to replicate the indulgent taste of foie gras without using the traditional method of force-feeding ducks or geese.
Seedlab Australia's Bootcamp 11 helps incubate the next wave of FMCGs
24 March, 2025The program is helping its latest cohort of early-stage FMCG businesses tap into consumer trends with products such as functional beverages and performance-focused snacks.
A mango a day could keep the doctor away
07 March, 2025Research out of the US has revealed that mangoes could be a weapon against chronic conditions like type 2 diabetes.
How 'wizards' are helping winemakers
06 March, 2025Researchers from La Trobe University have developed a smoke sensor that has the potential to save hundreds of millions of dollars in lost wine production.
Baskin-Robbins launches 'deceptive' dessert range
06 March, 2025The ice cream producer has introduced a limited-edition range of desserts to the market inspired by the 'real or fake' social media trend, where one type of food mimics another.
