Low-cal sweetener that could also improve gut health?
09 August, 2022Researchers looking into alternative sweeteners have found a substance that is low in calories and can also feed 'good' gut microbes.
Probiotic could boost protein absorption from plant-based food
22 July, 2022Researchers have demonstrated in a clinical study that Kerry's spore-forming probiotic BC30 can increase protein absorption from plant-based foods.
NT scientists serve up native rice
07 July, 2022Australian botanists are hard at work to develop commercial farming capability for native rice, outside of the crocodile-ridden waters where it is usually found.
Methane-busting cow feed supplement now available
01 July, 2022A feed additive that can vastly reduce the methane emissions of cattle has been made commercially available in Australia.
Searching for soy sauce saltiness
20 June, 2022German food scientists have performed analysis on soy sauce to understand how it imparts flavour, which may prove useful to food manufacturers in the future.
Azelis opens food & nutrition innovation centre in Singapore
08 June, 2022The centre will focus on food innovation and the development of sustainable ingredients and formulations, joining a network of labs in the region.
Researchers play spot the difference with browning bananas
12 May, 2022A study has been done to understand the browning process of bananas, which leads to millions of tonnes of fruit being thrown away each year.
Ocean microbe could be key to animal-free meat
05 May, 2022A fungus-like microbe from South Australia may prove to be an important component of making tasty animal-free meat.
Accelerating research and development of plant-based meat
01 May, 2022The rough estimation of global meat consumption is that it accounts for almost 30% of the total daily calories consumed.
Scientists discover why linseed oil goes bitter
27 April, 2022German researchers have discovered the cause of stored linseed oil's bitterness and have suggested ways of eliminating it entirely.
The science of sausage-eating satisfaction
13 April, 2022Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made.
CSIRO maps out Australia's protein future
22 March, 2022The CSIRO has released a report detailing how the country could approach protein in the next 30 years as the population and amount of food needed grow.
Scientists develop alternative for palm oil in food production
22 March, 2022Scientists in Singapore have developed a method to produce and extract plant-based oils from a type of common microalgae, which could provide a 'greener and healthier' alternative to palm oil.
High-tech 'steaks' from vegetable protein
17 March, 2022As a result of Harvard research into bulletproof material and surgical implants, a recently funded startup is now producing a meat alternative.
Researchers call for transparency in pet food labelling
09 March, 2022After finding that samples of vulnerable sharks had been packaged under generic terms such as "fish", calls are being made for transparency in labelling.
