Nestlé develops method to reduce fat in dairy ingredients
22 July, 2024Nestlé R&D teams have now found a way to reduce the fat present in milk powder by up to 60%, while keeping the creamy taste and texture.
Uncovering why food tastes bland in space
17 July, 2024Scientists from RMIT University have led a study on common food aromas that may help explain why astronauts report meals taste bland in space.
Count every chicken: Salmonella risk research
17 July, 2024Research finds that few products with high levels of very virulent Salmonella strains are responsible for most illnesses in raw poultry.
Research: Futureproofing the Aussie macadamia industry
11 July, 2024Futureproofing the burgeoning macadamia industry is the focus of a long-term breeding program led by researchers at The University of Queensland (UQ).
Tomato flowering time: research
10 July, 2024Scientists may have discovered how to regulate flowering timing in tomatoes.
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.
