Food design & research

Cold-brew vs hot-brew coffee: what's the difference?

06 April, 2020

Researchers have studied the health benefits of hot- and cold-brew coffee, and how they can change depending on the roast and temperature of the brew.


Trials begin for "golden goose" of salt-tolerant wheat

03 April, 2020

A new strain of salt-tolerant bread wheat with genes that can be traced back to wild relatives will begin field trials in Australia this year.


Cherry flavour research

31 March, 2020

By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.


FSANZ calling for comment on new genetically modified corn

26 March, 2020 | Supplied by: Food Standards Australia New Zealand

Food Standards Australia New Zealand is requesting feedback on an application to allow food from a genetically modified corn line in the Food Standards Code.


Food scientists develop lower-sodium processed turkey

19 March, 2020

Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.


Scientists develop a quick Salmonella detection method

10 March, 2020

Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.


Lettuce in space

10 March, 2020

Astronauts on the International Space Station have cultivated lettuce that is disease-free and safe to eat.


Massey University to help eradicate M. bovis from NZ

09 March, 2020

The Mycoplasma bovis Programme has selected Massey University to research the impacts of M. bovis on cattle in New Zealand.


Technology could help to reduce salt in processed food

06 March, 2020

A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.


'Soda tax' a fizzer in Philadelphia

02 March, 2020

Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.


The next green revolution for rice

26 February, 2020

Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.


Aussie food manufacturers failing to stop the salt

25 February, 2020

Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.


Fruit carrying citrus disease intercepted at border

21 February, 2020

Fruit carrying the citrus canker pathogen has been intercepted by Australian biosecurity officers, preventing a repeat of an earlier outbreak in 2004.


Pulse crop breakthrough sowing the seeds for change

20 February, 2020

A technique developed by researchers from the University of Western Australia could speed up the development of seeds, leading to more abundant pulse crops.


Chocolate: the sweet taste of... chemistry?

20 February, 2020 by National Institute of General Medical Sciences (NIGMS)

What makes chocolate so irresistible? It could be the chemical compounds commonly found in cacao beans, such as theobromine and epicatechin.


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