The world's most expensive chocolate
19 May, 2015At US$260 for a single 50 g bar, To'ak Chocolate is the most expensive chocolate in the world, according to its creators.
Weird and wonderful Nootkatone can now be made from sugar
05 May, 2015Researchers have developed a way to synthesise the highly prized, natural flavour Nootkatone cheaply and in useful quantities from sugar.
Colourful and healthy: researchers develop two new potato varieties
25 February, 2015Researchers have developed two new varieties of potatoes which have high nutritional value and are highly suitable for industrial processing.
Lobster offcuts recycled to create new ingredients
23 February, 2015In a bid to reduce waste from the harvest and export of southern rock lobsters, researchers are working to find innovative ways of using leftover shells and parts.
Red hot chilli peppers the next diet fad?
11 February, 2015With one-third of the world's population estimated to be overweight or obese, we clearly need a solution - but one that's easy to implement. What if more food was the answer? Researchers think they've hit on a solution, using capsaicin from chilli.
New ingredients key to ready meal innovation
30 January, 2015As consumers grow ever more time-poor, many are turning to ready meals. To appeal to an increasingly health-conscious society, ready meal manufacturers need an innovative approach, including new ingredients and premium products.
Probiotics plus oral immunotherapy improves peanut allergies, trial shows
29 January, 2015When given a daily probiotic, Lactobacillus rhamnosus, plus daily peanut oral immunotherapy in increasing doses, 80% of children were able to tolerate peanut at the end of an 18-month trial, research from Murdoch Childrens Research Institute shows.
Online agronomic manual for peanut growers launched
19 January, 2015The GRDC has launched Australia's first online agronomic manual for peanut growers: Peanut GrowNotes. The manual equips growers with the latest research and extension information.
How much is too much when it comes to allergens?
15 January, 2015Researchers have identified the level of five of the most common food allergens that would cause a reaction in the most sensitive 10% of people. They say the data can be used to apply a consistent level of warning to food labels.
Fizzy physics
09 December, 2014When bubbles burst at a liquid's surface, as seen in champagne or carbonated drinks, droplets are ejected. This little event, which is commonly seen in much greater scale on the ocean's surface, involves a fascinating facet of physics.
A new business model for ancient food
24 November, 2014Australia's 'bush tucker' industry needs a new business model that includes commercial cultivation in order to reach its potential, according to a South Australian academic.
Unlocking aroma formation in wine
29 October, 2014Scientists have identified two enzymes that determine the terpene content - and thus the aroma intensity - of grapes. The findings could play an important role in the future development of grape varieties.
Too soon to tell if chocolate is brain food, experts say
27 October, 2014Recent research suggesting that compounds found in cocoa can improve memory in older people makes old age seem not quite so bad. But is it too soon to start plying grandma with a family-sized block of chocolate every time you go to visit?
Energy drinks pose public health risk
21 October, 2014Researchers from the World Health Organisation Regional Office for Europe have warned that increased consumption of energy drinks may pose danger to public health, especially among young people.
Waging war on a grapevine epidemic … with maths
21 October, 2014A University of Sydney researcher has returned to his home town in Italy to help save century-old Italian grapevines currently being ravaged by an aggressive insect-borne disease. His weapon of choice: mathematical modelling.
