Startup moves beyond the lab with alt-dairy ingredient
30 June, 2026A Canberra-based startup has teamed up with Australia's Food and Beverage Accelerator to scale up the production of its alt-dairy ingredient made using precision fermentation.
Six on the shelf: from reformulated Vegemite to award-winning dips
29 June, 2026A spread reformulated for kids, together with indigenous-inspired baked goods, award-winning dips and other reimagined food products, have been hitting the supermarket shelves.
PhD opportunity in functional snack food innovation
26 June, 2026The University of Tasmania's PhD project will be evaluating sorghum ingredients for potential application in low-energy, gluten-free snack foods of the future.
Second cell-cultured food under assessment by FSANZ
25 June, 2026The cell-cultured duck biomass (Pekin duck) to be used to produce foods such as foie gras and pâté is now being assessed by FSANZ.
Keeping pace with changing appetites
16 June, 2026 by Greg Holgate, Business Development Manager (Pharma) at ACI GroupGLP-1s are changing the long-term effects of appetite, so how can food innovations keep pace?
Vanilla innovations at origin: IFF opens facility
12 May, 2026The Vanilla Innovation Center opened by IFF is designed to advance science‑led flavour innovation at origin, ie, where vanilla is grown in Madagascar.
Low-methane Angus beef on the shelves at Foodland in SA
26 March, 2026South Australian-based CH4 Global has closed the production loop on methane-reduced Angus beef, which is hitting the supermarket shelves in SA.
Hatching a market for a giant Aussie prawn
18 March, 2026A successful custom-built hatchery at University of the Sunshine Coast has laid the foundation for an aquaculture collaboration for the meaty prawns.
Barry Callebaut opens chocolate innovation centre in Singapore
11 February, 2026The Callebaut Global Innovation Center is helping to advance the future of chocolate and cocoa using AI and advanced innovation.
Santa creates a spike in Australia's milk demand
18 December, 2025Australian households are gearing up for the country's biggest night of dairy consumption, with an estimated 11 million families leaving a glass of milk out for Santa Claus this Christmas Eve.
Not all processed fats are bad, study finds
20 October, 2025A UK study into two types of industrially processed hard fats, which are widely used in the food industry, found that they are unlikely to affect heart health in the short term.
Resourcefulness, inclusivity and AI 'shuffling': 3 major trends for F&B
13 October, 2025Market analytics company Mintel has highlighted key predictions in the food and beverage market that tap into consumers' desire for resilience, healthy alternatives and new sensory experiences.
Tasmanian honey study could help to boost its value
25 September, 2025A long-term study of Tasmanian leatherwood honey has identified its unique benefits in detail, which could assist with product authentication and boost its value.
Beany flavour study to enhance the appeal of soy-based foods
23 September, 2025A scientific study at the University of Missouri is exploring novel ways to improve the flavour and nutritional profile of soy-based foods.
Electric cup designed to support low-sodium diets
10 September, 2025Kirin has launched two products in its Health Science business to address the social issue of excessive salt intake, while still meeting flavour needs.
