The NOLO project for South Australian winemakers
26 April, 2023The South Australian Government has invested $1.98 million into a no- and low-alcohol (NOLO) trial-scale facility at the University of Adelaide.
Seaweed: a potential solution for increasing food demand
24 April, 2023Seaweed provides a novel, alternative sustainable food source and bioproducts for human and animal consumption.
Chocolate Academy opens in New York
13 April, 2023The Barry Callebaut Group has launched its second Chocolate Academy Centre in the United States, located in New York City.
Lab-grown fat could enhance cultivated meat
11 April, 2023A study has found that fat-tissue could be applied to the production of cultivated meat to give it a more realistic texture and flavour.
Easter chocolate product launches increase 19% globally since 2022
06 April, 2023Easter celebrations will be in full swing this year, sparking improved revenue for seasonal chocolates, according to the latest Mintel research.
The mystery of fermented coffee
30 March, 2023Growing in popularity, this beverage has a raspberry-like taste and aroma, but the cause of this has been a mystery.
Magic Valley creates cultivated pork as its next alt-protein solution
30 March, 2023After the launch of its cultivated lamb last year, Melbourne-based agrifood startup Magic Valley is now launching its cultivated pork.
Layer by layer: improving the recipe for 3D-printing food
24 March, 2023Researchers identify a range of factors that affect the print quality and shape complexity of food created with additive manufacturing.
$1m investment in Australian citrus
21 March, 2023Hort Innovation will invest nearly $1m to assess new citrus varieties that are suited to Australian growing conditions.
Painting a picture that makes sense and scents
21 March, 2023Smell involves about 400 unique receptors so researchers are now working towards a deeper understanding or picture of olfaction, which could have implications for food science.
Optimising potatoes for a better chip
14 March, 2023To celebrate National Potato Chip Day (14 March), we take a look at how scientists are developing better potato varieties for the production of better potato chips.
Are gluten-free products as nutritious as gluten equivalents?
01 March, 2023A research team in Spain has spent nine years monitoring gluten-free products to analyse whether or not they are nutritionally equivalent to gluten products.
Vow Group seeks approval for cultured quail
28 February, 2023Vow Group has been congratulated by the Alternative Proteins Council on its application to Food Standards Australia New Zealand to approve cultured quail.
Fierce debate in the taco world — science video
22 February, 2023There's a fierce debate in the world of corn tortillas — is it okay to make them from pre-made corn flour or should they be made from dried corn kernels?
A solution to caffeine withdrawal symptoms: decaf coffee
20 February, 2023In some good news for coffee drinkers, a placebo discovery has shown decaf coffee quenches withdrawal symptoms in people reliant on their daily caffeine fix.
