Food design & research > Ingredients

Making chocolate that melts in your mouth

23 October, 2019

Researchers 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, 2019

Ingredion 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, 2019

UK 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, 2019

Lifeprint 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, 2019

Scientists 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, 2019

The 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, 2019

From 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, 2019

Greening 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, 2019

The National Vintage Report released this week highlights the growth in production of Prosecco grapes in Australia.

Making vegies less bitter

17 July, 2019

Research into Brassicas plants, such as broccoli, cabbage and mustard, reveals more information about the protein responsible for their pungent smell and taste.

Gut-friendly bread developed using 'bush tucker' ingredients

11 July, 2019

Researchers have developed a uniquely Australian bread roll made from wattle seed and Kakadu plum rather than artificial additives.

Australian wheat has great noodle appeal

03 July, 2019

AEGIC has identified a potential threat to the Australian wheat export industry and is taking action to bolster against the threat.

New therapy could reverse food allergies: study

25 June, 2019

An oral therapy containing six species of bacteria may be able to prevent or cure food allergies in children, according to a study.

Ear, ear, corn science advances

12 June, 2019

A gene essential for forming the ears in corn, which could be crucial for advancing the efforts to increase crop yields, has been identified by a team of scientists.

Cranberries, more than just juice

03 June, 2019

Given the belief that drinking cranberry juice could be helpful against urinary tract infections, scientists explore how it could also help in the fight against bacteria.

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