NotCo and Umiami win Food-Tech innovation challenges
06 July, 2021Technology that creates a whole-cut-like product from plant protein and AI technology that replicates animal products in plant-based forms were the winners.
No whey! Plant-based protein shakes could be on the rise
29 June, 2021Potato and rice protein shakes may be potential viable alternatives to milk-based whey protein shakes, and may even help diabetics, according to a UK study.
Food product launches: from cold brew coffee gelato to probiotic drinks
24 June, 2021Here's a quick wrap about some of the recent food products hitting the shelves, including pure cacaofruit chocolate, plant-based probiotics and more...
Machine learning used to evaluate nanoparticle risk in food
18 June, 2021Nanotechnology can provide many benefits for crop yield, but what about the health risks? Texan researchers use machine learning to evaluate the risks for food...
Scientific research to reignite aquaculture industry
17 June, 2021The commercial potential of Australia's aquaculture industry will be discussed at a public hearing by the House Agriculture and Water Resources Committee.
CSIRO Venture Science and Company Creation
27 May, 2021CSIRO Company Creation is a new innovation model for industry and research organisations to collaboratively build new ventures to develop and deliver science and technology to address market opportunities.
VegKIT project: increasing children's vegetable intake and supply chain initiatives
26 May, 2021Thanks to funding from Hort Innovation, CSIRO has brought together researchers to deliver an integrated national approach to improving Australian children's vegetable consumption.
Market report estimates future high demand for reishi mushroom products
26 May, 2021Demand for reishi mushroom products is anticipated to increase in the near future, according to a recently published market report.
Start-up develops microalgae-based milk alternative
05 May, 2021The company said the product promises to eliminate allergies making it safe for consumption for people with lactose intolerance.
Fermenting unique flavours from coffee beans
28 April, 2021The Nestlé research team has gained a deeper understanding of coffee post-harvesting conditions, and their impact on the quality of coffee.
Plant-based fish market to surge this decade
19 April, 2021A study has found the plant-based fish market is expected to grow by more than 13 times its current state over the next 10 years.
Aussie start-up launches meat subscription service
14 April, 2021The company hopes to change the way consumers buy meat while providing Australian farmers with a stable price for their livestock year round.
Nestlé launches dairy-free Milo in Asia
12 April, 2021The plant-based versions of the company's chocolate malt drink and its Nescafé latte range are being released in Malaysia in April.
Using science to develop functional food formulations
12 April, 2021Food science has determined how certain processed foods could trigger chronic kidney disease, but by introducing foods containing a specialised fibre, the effects can be improved.
Japanese food pairs better with shady wine
08 April, 2021The research findings could provide wine growers with an opportunity to crack into the Japanese market by tweaking production in accordance with the local flavours.
