Food design & research > Ingredients

Scientists closer to developing heat-tolerant wheat

14 May, 2020

Researchers have found a way to control the molecular machinery of photosynthesis in wheat, which could help build heat-tolerant crops that grow at 35°C.


Aussie breakthrough: fast Salmonella testing

29 April, 2020

Scientists have developed new DNA tests that can quickly detect Salmonella bacteria, potentially helping to pinpoint the source of food poisoning outbreaks.


Good news for the wheat sensitive among us

27 April, 2020

Researchers have analysed the proteins that cause wheat sensitivity, and are developing tests that will help the production of low-allergen wheat varieties.


Climate change could shrink fish sizes

08 April, 2020

Researchers studying the effects of climate change have found that the global warming of oceans could make some fish shrink in size, and affect complex food webs.


Glug, glug, glug: what makes bottles empty faster?

08 April, 2020

Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.


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.


FSANZ calling for comment on new genetically modified corn

26 March, 2020

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.


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.


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.


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.


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.


Honey could be used to 'landscape' the gut

13 February, 2020

Foods like honey, liquorice, stevia and neem could be used to trigger phage production in the gut, to control harmful microbes and balance microbial diversity.


Have your cake and eat it with insect-based fat

11 February, 2020

Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.


Stabilising ice cream with freeze-dried strawberries

11 February, 2020

Researchers have found that freeze-dried berry powder can act as a stabiliser for ice cream, enabling it to keep its shape after reaching room temperature.


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