Food design & research > Ingredients

The nutritional upside of eating insects

17 January, 2022

Scientists have analysed insect proteins to understand their composition and how best to integrate them into Western diets.

New Zealand: from peanuts to peanut industry

23 December, 2021

With a cash injection from the New Zealand Government, a peanut industry might soon be sprouting in the country's north.

Festive beverage product launches on shelves

16 December, 2021

What's new for Xmas? From a rum ball liqueur to a bottle of wine for each day of the season, here are some cheerful beverage launches.

Making large-scale cultivated meat production more affordable

14 December, 2021

Aleph Farms and WACKER develop an open supply chain solution for proteins to help eliminiate cost barriers for large-scale production of cultivated meat.

Printing fake meat in 3D using cocoa butter

10 December, 2021

Using an unusual combination of plant-based ingredients, researchers have created a new formula for alternative meat using a 3D printer.

Scientists stabilise vibrant blue colouring for food use

09 December, 2021

Cornell researchers have discovered a method that may allow phycocyanin, the main ingredient of blue spirulina, to be used more widely as a food dye.

The science of delicious food

06 December, 2021

The microscopic characteristics of some food delicacies have been studied in order to understand the mouthfeel of food and optimise techniques to create new foods.

A dash of sustainable 'wonky' seltzer

02 December, 2021

Dash Water from the UK has recently launched its 'wonky fruit' infused sparkling waters into the Australian market.

A natural way to manufacture wild strawberry flavour

22 November, 2021

A fungus has been used by scientists to produce a natural wild strawberry scent.

Researchers use AI to design the ultimate chickpea

17 November, 2021

Scientists at The University of Queensland have designed the 'perfect' chickpea, with potentially higher yields — which could be a boon for meat alternatives.

Spice industry heating up in Northern Australia

10 November, 2021

Research is being conducted in the country's warm northern regions to see how spices might be grown industrially in the area.

Taxes on sugary drinks work — mostly!

09 November, 2021

Research shows that sugar taxes on soft drinks can be successful, but only if consumers are aware that their drinks are being taxed.

FSANZ requests comments on new enzyme source

08 November, 2021

A call for comment has been put out by FSANZ regarding the source of an enzyme that is currently used in a variety of applications in food production.

Scientists search for impact of smoke on grapes

04 November, 2021

An American university has been granted funding to research the impact of smoke on grapes and how to prevent damage to wines.

Sugar detection science in humans may help beverage makers

26 October, 2021

Scientists have found that the body has the ability to detect whether a sweetener will contribute to its caloric intake, which may prove useful for beverage makers.

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