Coming to grips with wine acidity
19 November, 2019Wine researchers at the University of Adelaide have discovered how it may be possible to manipulate the acidity of wines without the costly addition of tartaric acid.
Development for peanut allergy sufferers
14 November, 2019A study has found that a single injection of an antibody treatment can allow those with peanut allergies to consume peanut protein after two weeks.
MSG instead of salt, study reveals how it could benefit
13 November, 2019A US study has revealed that a shift towards using glutamates as a replacement for some salt in certain processed food could reduce sodium dietary intake by up to 8%.
Cereal killer
08 November, 2019Scientists have uncovered the origins of one of the world's deadliest strain of cereal rust disease, which threatens global food security.
Australian Gin: The Book
28 October, 2019Australian Gin: The Book provides information about Australian distilleries and the challenges they face, while providing valuable information about gin.
Modified grasshoppers are on the menu
24 October, 2019Researchers have modified the fatty acid composition of a breed of grasshopper, used in Africa as a food source, to make them more nutritious for humans.
Making chocolate that melts in your mouth
23 October, 2019Researchers are developing a better understanding of the tempering process, which could help manufacturers save costs and improve the mouthfeel of chocolate.
Ingredion displays 'on-the-go' meals at Gulfood Manufacturing
14 October, 2019Ingredion will be showcasing a range of meals at Gulfood Manufacturing in Dubai, made with the company's texturisers, starches and food systems.
Infant formula more like human breast milk
03 October, 2019UK scientists have engineered plants to produce an oil that mimics human milk fat, which could lead to more sustainable infant formula for babies who need it.
Analysing food products with next generation sequencing
11 September, 2019Lifeprint GmbH is using next generation sequencing to analyse genetic material DNA in food to detect contaminants and adulterations.
Low-calorie 'butter' made from 80% water
22 August, 2019Scientists have developed an emulsion process that uses a 4:1 water-to-oil ratio to produce a product that mimics a creamy butter, the low-cal way.
South Australia plans to lift GM food crops ban
20 August, 2019The South Australian Government plans to lift the Genetically Modified Food Crops Moratorium on mainland South Australia, but retain it on Kangaroo Island.
Designing a better low-fat potato chip
09 August, 2019From first bite to swallow, researchers have developed a technique to analyse potato chips' physical characteristics to help formulate a tastier low-fat snack.
Greening is killing citrus trees, but have we found a cure?
06 August, 2019Greening is a deadly disease for citrus plants. Researchers have discovered an early detection method for it, potentially eradicating it before it spreads.
Australian Prosecco on the rise
19 July, 2019The National Vintage Report released this week highlights the growth in production of Prosecco grapes in Australia.
