Food design & research

Meaty mould: could it be the smart food of the future?

15 March, 2024

While a mould patty burger doesn't sound too appetising, fungi is being explored as a promising source of food innovation for the future and it could also be tasty.


Espresso yourself — a sensor-based approach for coffee tasting

07 March, 2024

Researchers in Italy have introduced a novel approach for assessing the quality of coffee.


Dairy facts can make consumers buy more milk, study finds

01 March, 2024

A new consumer study looked at how their behaviour is influenced after viewing infographics and educational material about dairy's nutritional benefits.


Fonterra's ingredients brand launches carbon footprint tool

28 February, 2024

Fonterra's ingredients and solutions brand, NZMP, has launched a tool that is designed to provide an emissions profile of individual New Zealand NZMP products.


The secret to a good cup of tea

21 February, 2024

Most people would think the secret behind a good cup of tea is the tea variety, but a new study in China reveals another key ingredient could influence tea quality.


First act in ACT's new approach to local food production

21 February, 2024

Natural Capital Economics has been contracted to deliver a study into the food system in the ACT as a guide for the state government's local food production strategy.


GM variety of Cavendish bananas gets approval in Australia

19 February, 2024

The Australian Government has issued QUT a licence to commercially release QCAV-4, a genetically modified (GM) variety of Cavendish banana.


A traditional Indigenous bushfood could be the next superfood

12 February, 2024

Wattleseed could be the centre of a new Indigenous industry, according to a University of Queensland researcher.


Australian Government seeking consultation on food marketing

06 February, 2024

The Australian Government is investing in a feasibility study to examine the landscape of unhealthy food marketing to children and is currently seeking feedback.


Research: How common preservatives affect gut health

06 February, 2024

New research has found that a common class of antibiotics used as a food preservative has potent effects both against pathogens and on gut bacteria.


Using plant protein for cultivated meat with improved texture

01 February, 2024

Researchers have found that a non-allergenic wheat protein could be used to grow cells for cultivated meat with meat-like textures.


Chocolate bar made with new protein grown out of thin air

29 January, 2024

A Finnish food company, introducing a limited-edition chocolate snack bar with a novel protein ingredient in Singapore, is set to ramp up production soon.


Research: Inflammatory food could contribute to muscle aging

23 January, 2024

Inflammatory foods may contribute to muscle degeneration in people aged over 65, University of the Sunshine Coast research has found.


Four strategies to increase productivity and competitiveness for food and beverage manufacturers

23 January, 2024 by James Robinson, Vice President of Services for Asia Pacific at SYSPRO | Supplied by: SYSPRO

The inflationary impacts of Australians' weekly grocery shop is comparable to what our local F&B manufacturers are grappling with, ie, rapidly increasing costs.


Making plant-based meat alternatives tastier

16 January, 2024

IFF has collaborated with Unilever and Wageningen University & Research (WUR) to address flavour challenges in plant-based meat alternatives.


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