Food design & research > Ingredients

Glug, glug, glug: what makes bottles empty faster?

08 April, 2020

Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.

Cold-brew vs hot-brew coffee: what's the difference?

06 April, 2020

Researchers have studied the health benefits of hot- and cold-brew coffee, and how they can change depending on the roast and temperature of the brew.

Trials begin for "golden goose" of salt-tolerant wheat

03 April, 2020

A new strain of salt-tolerant bread wheat with genes that can be traced back to wild relatives will begin field trials in Australia this year.

FSANZ calling for comment on new genetically modified corn

26 March, 2020

Food Standards Australia New Zealand is requesting feedback on an application to allow food from a genetically modified corn line in the Food Standards Code.

Technology could help to reduce salt in processed food

06 March, 2020

A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.

The next green revolution for rice

26 February, 2020

Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.

Chocolate: the sweet taste of... chemistry?

20 February, 2020 by National Institute of General Medical Sciences (NIGMS)

What makes chocolate so irresistible? It could be the chemical compounds commonly found in cacao beans, such as theobromine and epicatechin.

Pulse crop breakthrough sowing the seeds for change

20 February, 2020

A technique developed by researchers from the University of Western Australia could speed up the development of seeds, leading to more abundant pulse crops.

Honey could be used to 'landscape' the gut

13 February, 2020

Foods like honey, liquorice, stevia and neem could be used to trigger phage production in the gut, to control harmful microbes and balance microbial diversity.

Stabilising ice cream with freeze-dried strawberries

11 February, 2020

Researchers have found that freeze-dried berry powder can act as a stabiliser for ice cream, enabling it to keep its shape after reaching room temperature.

Have your cake and eat it with insect-based fat

11 February, 2020

Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.

Arsenic in rice snacks above EU safe level for kids, study

23 January, 2020

An RMIT study found 75% of the rice-based products tested contained levels of inorganic arsenic that exceeded the EU safety guidelines for infants.

UK reduces sugar content of soft drinks by 29%

21 January, 2020

An Oxford University study has revealed that the total amount of sugar sold in soft drinks in the UK decreased by 29% between 2015 and 2018.

Sales of meat-free, plant-based foods rising in UK

21 January, 2020

Mintel Group research has revealed that Britain's appetite for meat-free foods has increased by 40%, with sales predicted to exceed $2 billion by 2024.

Farmer's wife creates food range in response to drought

15 January, 2020

To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.

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