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.
Survey shows consumers hungry for probiotic foods
01 March, 2022The results of a Chr. Hansen study that delved into what consumers think about probiotics could lead to opportunities for the food industry.
Research discovery could lead to tastier fermented foods
15 February, 2022Gaining a better understanding of lactic acid bacteria, which are essential in creating fermented foods, could lead to healthier and tastier fermented foods and beverages.
E-tongue is sweet for food and beverage development
27 January, 2022Researchers have created an electronic version of taste buds that can detect low levels of sweet substances in complex mixtures.
Proper mussel cooking recommended following infections
25 January, 2022Consumers are being reminded to cook mussels thoroughly after a spate of bacterial infections due to improper preparation.
Australian research could herald future safety of bananas
24 January, 2022Researchers are working hard to develop bananas that are resistant to the highly infectious and persistent Panama disease.
The nutritional upside of eating insects
17 January, 2022Scientists have analysed insect proteins to understand their composition and how best to integrate them into Western diets.
New Zealand: from peanuts to peanut industry
23 December, 2021With a cash injection from the New Zealand Government, a peanut industry might soon be sprouting in the country's north.
Festive beverage product launches on shelves
16 December, 2021What's new for Xmas? From a rum ball liqueur to a bottle of wine for each day of the season, here are some cheerful beverage launches.
Making large-scale cultivated meat production more affordable
14 December, 2021Aleph Farms and WACKER develop an open supply chain solution for proteins to help eliminiate cost barriers for large-scale production of cultivated meat.
Printing fake meat in 3D using cocoa butter
10 December, 2021Using an unusual combination of plant-based ingredients, researchers have created a new formula for alternative meat using a 3D printer.
Scientists stabilise vibrant blue colouring for food use
09 December, 2021Cornell researchers have discovered a method that may allow phycocyanin, the main ingredient of blue spirulina, to be used more widely as a food dye.
