Food design & research > Ingredients

South Australia plans to lift GM food crops ban

20 August, 2019

The South Australian Government plans to lift the Genetically Modified Food Crops Moratorium on mainland South Australia, but retain it on Kangaroo Island.


Designing a better low-fat potato chip

09 August, 2019

From first bite to swallow, researchers have developed a technique to analyse potato chips' physical characteristics to help formulate a tastier low-fat snack.


Greening is killing citrus trees, but have we found a cure?

06 August, 2019

Greening is a deadly disease for citrus plants. Researchers have discovered an early detection method for it, potentially eradicating it before it spreads.


Australian Prosecco on the rise

19 July, 2019

The National Vintage Report released this week highlights the growth in production of Prosecco grapes in Australia.


Making vegies less bitter

17 July, 2019

Research into Brassicas plants, such as broccoli, cabbage and mustard, reveals more information about the protein responsible for their pungent smell and taste.


Gut-friendly bread developed using 'bush tucker' ingredients

11 July, 2019

Researchers have developed a uniquely Australian bread roll made from wattle seed and Kakadu plum rather than artificial additives.


Australian wheat has great noodle appeal

03 July, 2019

AEGIC has identified a potential threat to the Australian wheat export industry and is taking action to bolster against the threat.


New therapy could reverse food allergies: study

25 June, 2019

An oral therapy containing six species of bacteria may be able to prevent or cure food allergies in children, according to a study.


Ear, ear, corn science advances

12 June, 2019

A gene essential for forming the ears in corn, which could be crucial for advancing the efforts to increase crop yields, has been identified by a team of scientists.


Cranberries, more than just juice

03 June, 2019

Given the belief that drinking cranberry juice could be helpful against urinary tract infections, scientists explore how it could also help in the fight against bacteria.


Alternative protein sources could help boost food security

29 May, 2019

Alternative protein sources could replace soy and animal products as major protein sources as Finland and the EU work to achieve food self-sufficiency.  


Why do some red wines taste 'drier' than others?

23 May, 2019

Researchers are gaining a better understanding of tannin characteristics, which could help winemakers manage dryness perception in their red wines.


Taste is all in the mind

03 May, 2019

Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests.


Caffeine buzz is possible without drinking coffee

23 April, 2019

Smelling coffee could trigger similar reactions in the brain as physically drinking a cup, according to new research.


Severe Salmonella outbreaks predicted in Australia, researchers say

23 April, 2019

Salmonella outbreaks are likely to become more severe in the future, according to a model developed by University of Sydney researchers.


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