CDU launches native bushfoods and botanicals hub
29 August, 2025Charles Darwin University is establishing a hub for the study of native bushfoods and botanicals, with a dual aim of protecting First Nations knowledge and intellectual property rights.
Could rapeseed be the next vegan protein?
21 August, 2025Researchers have now shown that rarely used rapeseed proteins can be a valuable source of protein alternatives.
How microbes transform flavour in fermented sausage
13 August, 2025A new study reveals how microbial succession plays a pivotal role in shaping the flavours and textures in fermented sausage.
Informa Markets to host Vitafoods Asia 2025
06 August, 2025Informa Markets will host Vitafoods Asia 2025 from 17–19 September 2025 at Queen Sirikit National Convention Center in Bangkok.
Drinking coffee linked with healthy aging in women
03 June, 2025A study has found women who consumed caffeinated coffee in midlife are more likely to exhibit healthy aging.
Six on the shelf: from air-fryer meals to Dubai-style chocolate
19 May, 2025Cooking 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, 2025Plant based margarine FLORA has been awarded a 2025 Canstar Blue Innovation Excellence Award.
Testing a healthier, less gassy cattle feed
28 April, 2025Researchers 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, 2025Sauerkraut 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, 2025Researchers 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, 2025A 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, 2025A 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, 2025The 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, 2025From 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, 2025Researchers are exploring more ethical ways to replicate the indulgent taste of foie gras without using the traditional method of force-feeding ducks or geese.
