Food design & research > Ingredients

Six on the shelf: from air-fryer meals to Dubai-style chocolate

19 May, 2025

Cooking trends and social media sensations are having an influence on some of the new food product developments hitting the shelves in Australia and New Zealand.


FLORA awarded 2025 Innovation Excellence Award from Canstar Blue

02 May, 2025

Plant based margarine FLORA has been awarded a 2025 Canstar Blue Innovation Excellence Award.


Testing a healthier, less gassy cattle feed

28 April, 2025

Researchers are exploring a new type of cattle feed that could help to reduce levels of dairy methane gas, as well as allowing dairy cows to use nutrients more efficiently.


Sauerkraut better than raw cabbage for gut health

23 April, 2025

Sauerkraut could help protect your gut, according to a new UC Davis study, suggesting the fermented cabbage may support digestion and protect against illness.


Non-alcoholic beer yeasts evaluated for fermentation activity

23 April, 2025

Researchers have explored nearly a dozen non-traditional yeast strains to find out which ones could brew the best non-alcoholic beers for a growing market.


Turning oats into more than milk: ingredient innovation project

16 April, 2025

A Danish partnership that unites food scientists, producers and manufacturers is exploring oat fractionation with membrane technology to upscale plant-based innovations.


Lifting the lid on the benefits of sodium reduction legislation

08 April, 2025

A study has found that mandated sodium reductions for processed food in South Africa since 2013 have resulted in significant declines in blood pressure levels.


Getting the right texture: toolkit to help create more appealing food

04 April, 2025

The FaBA Texture Library Toolkit has been developed to help manufacturers improve the texture of their food products to make them more appealing for consumers.


What's new on the shelf: new food products for Easter

02 April, 2025

From spicy snacks and creative Easter treats to icy and elevated flavours for winter, here's a selection of the latest products hitting the supermarket shelves.


Don't force the process: making foie gras more ethical

31 March, 2025

Researchers are exploring more ethical ways to replicate the indulgent taste of foie gras without using the traditional method of force-feeding ducks or geese.


A mango a day could keep the doctor away

07 March, 2025

Research out of the US has revealed that mangoes could be a weapon against chronic conditions like type 2 diabetes.


Baskin-Robbins launches 'deceptive' dessert range

06 March, 2025

The ice cream producer has introduced a limited-edition range of desserts to the market inspired by the 'real or fake' social media trend, where one type of food mimics another.


Unexpected health benefit of brewing tea

05 March, 2025

A new study has highlighted the potential for tea consumption to contribute to reduced heavy metal exposure in populations worldwide.


Launch of 100-year-old Barossa wine

03 March, 2025

Seppeltsfield has unveiled the 1925 100 Year Old Para Vintage Tawny as the latest addition to its historic Centennial Collection.


Edible coatings keep fruit fresh for longer

28 February, 2025

A research team led by the University of Queensland has developed a way to combat food waste by slowing food spoilage — without the use of chemicals.


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