Sales of meat-free, plant-based foods rising in UK
21 January, 2020Mintel 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, 2020To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.
Cell-based fish: seafood of the future?
15 January, 2020A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications.
Detecting rice labelling fraud with smartphone photos
14 January, 2020Researchers have developed a way to detect fraudulent rice labels with smartphone photos, as irregularities in rice labelling become more prevalent.
Using science to improve the taste of frozen lobster
14 January, 2020A team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste.
Craft beer boom in US leading to more hop production
10 January, 2020Craft breweries may be behind the geographic expansion of hop production in the US, with approximately 750 hop farms opening in the US from 2007 to 2017.
Using technology to measure meat quality
09 January, 2020Scientists have developed a faster and cheaper method to assess the quality of meat using UV light, called fluorescence spectroscopy.
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.
