Food design & research

Start-up develops microalgae-based milk alternative

05 May, 2021

The company said the product promises to eliminate allergies making it safe for consumption for people with lactose intolerance.

Insect industry has legs: CSIRO releases roadmap

03 May, 2021 | Supplied by: CSIRO Head Office

Australia's national science agency, the CSIRO, has outlined a roadmap that shows how Australia could become a player in the billion-dollar global edible insect industry.

Extending the shelf life of foods with a lactic acid solution

29 April, 2021

Danish scientists have utilised a by-product from cheese production to create an antimicrobial solution that can extend the shelf life of certain food products.

Fermenting unique flavours from coffee beans

28 April, 2021 | Supplied by: Nestle Professional

The Nestlé research team has gained a deeper understanding of coffee post-harvesting conditions, and their impact on the quality of coffee.

Plant-based fish market to surge this decade

19 April, 2021

A study has found the plant-based fish market is expected to grow by more than 13 times its current state over the next 10 years.

Monitoring microbes with handheld DNA sequencers

15 April, 2021

Researchers have tested handheld DNA sequencers as a routine microbial monitoring solution for food production facilities.

Aussie start-up launches meat subscription service

14 April, 2021

The company hopes to change the way consumers buy meat while providing Australian farmers with a stable price for their livestock year round.

Nestlé launches dairy-free Milo in Asia

12 April, 2021 | Supplied by: Nestle Professional

The plant-based versions of the company's chocolate malt drink and its Nescafé latte range are being released in Malaysia in April.

Using science to develop functional food formulations

12 April, 2021 | Supplied by: Monash University

Food science has determined how certain processed foods could trigger chronic kidney disease, but by introducing foods containing a specialised fibre, the effects can be improved.

Japanese food pairs better with shady wine

08 April, 2021

The research findings could provide wine growers with an opportunity to crack into the Japanese market by tweaking production in accordance with the local flavours.

Growing meat on spinach skeletons

07 April, 2021

US researchers have developed an edible platform out of spinach that can be used to grow meat cells.

Disinfection tech developed for hen eggs

07 April, 2021

The technology has been developed to kill bacteria on the surface of egg shells and allow the growth of healthy chickens.

The impact COVID had on global food security

06 April, 2021

An international team of scientists have conducted a world-level assessment of the impacts of COVID-19 on food security.

Could seaweed be the new vegan trend?

01 April, 2021 | Supplied by: Flinders University

A new partnership hopes to latch onto vegan health food trends by developing new ingredients and food made from Australian marine bioproducts such as seaweed.

Food and beverage grants open in $1.3bn initiative

31 March, 2021

The funding aims to help manufacturers scale up production, commercialise their products and operations, and integrate into domestic and global supply chains.

  • All content Copyright © 2021 Westwick-Farrow Pty Ltd