3D printing our personalised grub of the future
05 July, 2024A team of researchers from Singapore University of Technology and Design (SUTD) have developed a new way to customise the food that we eat through 3D printing using unusual ingredients.
Salty spoon to help limit sodium intake without losing taste
03 July, 2024Scientists from Meji University and Kirin Holdings have launched the novel 'Electric Salt Spoon', which is designed to help people lower their sodium intake.
Nestlé creates meal solutions for air fryers
13 June, 2024As the air fryer gains popularity with consumers, Nestlé has developed a range of products specifically designed for this convenient cooking method.
Sprouting desserts from waste veggies
12 June, 2024Brussels sprout chocolates were being taste tested at the recent Hort Connections to highlight how waste produce could be reinvented in the untapped market of desserts.
Research: Does chocolate have a dark side?
05 June, 2024A study has found that dark chocolate poses no adverse risk for adults and contains nutritionally beneficial levels of essential minerals.
Choc science: using cocoa fruit to lower sugar in chocolate
23 May, 2024Researchers at ETH Zurich have joined forces with the chocolate industry to investigate the potential for making maximum use of the cocoa fruit.
Kelp could be the next big in-SEA-dient
10 May, 2024Kelp seaweed could be one of the next big sustainable ingredients to watch out for in new food and drink launches in Europe, according to Mintel research.
Express espresso, cold brew in under three min
09 May, 2024The University of Queensland shares a research method in development to deliver a quality cold brew coffee in less than three minutes.
Consumer research: Plant-based meat proving popular
07 May, 2024According to Food Frontier, plant-based meat sales in Australia have increased by a total of 47% between 2020 and 2023.
Why you can taste more ethanol in a cold beer
03 May, 2024Researchers report that alcoholic beverages may taste more or less 'ethanol-like' at different temperatures.
Yummy yeast: the microbial food of the future?
24 April, 2024Sustainable and nutritious microbial food is attracting attention as a potential key to overcoming climate hurdles.
Unlocking the secrets of fruit quality
18 April, 2024A research team has reviewed the relationship between the anthocyanins and organic acids in fruits.
New study: Plant-based beef versus natural beef
10 April, 2024Plant-based beef outperforms the animal version when it comes to climate change, but there's no winner in the nutrition stakes, according to Macquarie University research.
Do you want ants with that?
19 March, 2024Scientists discover four tasty ants that may become part of our menu.
GM variety of Cavendish bananas gets approval in Australia
19 February, 2024The Australian Government has issued QUT a licence to commercially release QCAV-4, a genetically modified (GM) variety of Cavendish banana.
