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.
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.
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.
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.
A mango a day could keep the doctor away
07 March, 2025Research 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, 2025The 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, 2025A 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, 2025Seppeltsfield 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, 2025A 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.
Chickpea tempeh, a new protein food for the future
20 February, 2025Sometimes used as a meat alternative, tempeh is a fermented fungal food traditionally made from soybeans, but a new type of tempeh is now being developed using chickpeas and peas.
Six of the latest food products hitting the supermarket shelves
19 February, 2025February arrives with a variety of new food products hitting supermarket shelves, including some early Easter treats and snacking options such as spicy chips, ice cream balls and low-sugar granola.
