On the shelf: Monday Distillery goes dry before July
05 June, 2020The Australian owned and operated Monday Distillery has introduced a non-alcoholic, sugar-free premade drink range in time for 'Dry July'.
Plant-based diet choices for Australians are no longer a fad
02 June, 2020 by Pascal Chaneliere, Bakers Maison Managing DirectorPlant-based eating is only set to continue its rise in popularity and the industry needs to adapt to the needs of thoughtful and mindful consumers.
Australian native tea plans to go global
01 June, 2020An Australian lemon myrtle grower plans to expand into the international tea market with its caffeine-free citrus tea that tastes and smells like the Australian bush.
Scientists closer to developing heat-tolerant wheat
14 May, 2020Researchers have found a way to control the molecular machinery of photosynthesis in wheat, which could help build heat-tolerant crops that grow at 35°C.
Aussie breakthrough: fast Salmonella testing
29 April, 2020Scientists have developed new DNA tests that can quickly detect Salmonella bacteria, potentially helping to pinpoint the source of food poisoning outbreaks.
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.
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.
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.
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.
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.
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.
