Good news for the wheat sensitive among us
27 April, 2020Researchers have analysed the proteins that cause wheat sensitivity, and are developing tests that will help the production of low-allergen wheat varieties.
Climate change could shrink fish sizes
08 April, 2020Researchers studying the effects of climate change have found that the global warming of oceans could make some fish shrink in size, and affect complex food webs.
Glug, glug, glug: what makes bottles empty faster?
08 April, 2020Researchers 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, 2020Researchers 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, 2020A 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, 2020Food 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, 2020A 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, 2020Researchers 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, 2020A 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, 2020Foods 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, 2020Researchers 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, 2020Insect-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, 2020An 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, 2020An 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.
