GLP-1 moments reshaping food and beverage innovation
28 October, 2026 | Supplied by: IFFIFF's latest report provides a roadmap of 10 moments that could help manufacturers design products that appeal to consumers in the GLP-1 era.
Great taste is no longer enough for food product development
27 October, 2026 by Karsten Smet, CEO of ACI Group | Supplied by: ACI GroupIn the age of outcome-led food innovations, many manufacturers are defining the product outcome, such as improving satiety, before determining a tasty formulation.
The good, the bad and the ugly food buying habits
20 October, 2026A recent study with Charles Darwin University (CDU) examines how consumers' religiosity influences the purchase of 'ugly foods', or foods that are aesthetically imperfect but nutritious.
Six on the shelf: from frozen treats to smoothies & meal kits
14 October, 2026Many of the new product developments hitting the shelf of late have been designed for specific dietary requirements as well as entertaining in the warmer days ahead.
Small changes for manufacturing healthier food
09 October, 2026Research in the UK suggests that food and drink manufacturers could improve the sustainability and healthiness of their product portfolio with small changes.
Flavour-first technology for fruit development
02 October, 2026A new flavour wheel tool developed by Queensland researchers will allow consumer taste preferences to guide the development of new fruit varieties.
2026 Melbourne Royal Australian Food Awards unveiled
01 October, 2026Black garlic honey, fruity sourdough and salted walnut ice cream were some of the standouts from across Australia crowned at this year's awards.
Research study examines no-sugar sweetened soft drinks
30 September, 2026A clinical study conducted by University of Liverpool compared non-nutritive sweetened beverages with water for weight management.
Charting a path forward for a microbial food industry
01 September, 2026Shifting the focus from technologies to predictable regulation strategies is critical for a successful microbial food industry, according to KAIST researchers.
Australian dairy sector mixes up its premium protein selection
21 August, 2026 | Supplied by: Rabobank AustraliaAustralian milk protein supply has fallen approximately 30% since 2015, and this scarcity is reshaping the dairy product mix according to Rabobank research.
Casual hosting promotes convenient snack options: study
20 August, 2026New research has provided a snapshot of changing consumer behaviour in Australia and the role FMCG brands play in modern entertaining.
Crushing economics: scaling up canola processing in Australia
18 August, 2026 | Supplied by: Rabobank AustraliaCanola crushing expansion is often associated with growing demand for oils, but success could also depend on the canola meal market, according to a Rabobank report.
The added benefits of bacteria from the cheese-making process
18 August, 2026The tiny microbes behind matured artisan cheese's big flavours may also bring unexpected benefits for the gut.
Coffee research program set to boost home-grown Aussie brews
06 August, 2026The new $4m Australian Coffee Research Program will be running over the next five years to expand Australia's premium coffee industry.
What nutrients are in your milk?
05 August, 2026A US study has revealed that the nutrients contained in milk may vary from the label depending on the time of year, the cow's diet and the production method used.
