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.
Growing meat on spinach skeletons
07 April, 2021US researchers have developed an edible platform out of spinach that can be used to grow meat cells.
A digital recipe for the future
01 April, 2021The coming together of new consumer trends and the proliferation of technology has left producers racing to keep up.
Could seaweed be the new vegan trend?
01 April, 2021A new partnership hopes to latch onto vegan health food trends by developing new ingredients and food made from Australian marine bioproducts such as seaweed.
Consumers ready for eggcellent Easter treats
31 March, 2021Nearly half of Americans identify chocolate eggs or bunnies as their favourite Easter treats, with 19% preferring jelly beans.
New ice cream trends emerge but flavour still king
22 March, 2021These include non-dairy formulations, low sugar recipes, cleaner labels and ethical ingredients.
Essential oil to improve storage of fish
11 March, 2021A study has found an essential oil may hold the key to preventing fish from going off as quickly in the fridge.
The impact environmental conditions have on whiskey
08 March, 2021While it is known that environmental conditions affect other agricultural products such as wine, their effect on whiskey is largely unexplored.
Capilano's un-bee-lievable interactive tool
08 March, 2021Capilano Honey has launched an interactive tool that shows what our meals might look like without the work of bees.
Food science: helps us understand dairy products
04 March, 2021By using a more complex model for neutron scattering data, researchers can better understand the composition of materials such as milk.
Aussie bushfood industry receives a boost
03 March, 2021The Australian bushfood industry is set for a boost after a deal between Indigenous Traditional Owners and Custodians and the University of Queensland.
The road to sustainable, mass-produced cellular seafood
02 March, 2021Researchers have mapped out the events required for cell-based seafood to deliver environmental benefits.
