Food design & research > Ingredients

Research: Does chocolate have a dark side?

05 June, 2024

A 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, 2024

Researchers 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, 2024

Kelp 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, 2024

The 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, 2024

According 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, 2024

Researchers report that alcoholic beverages may taste more or less 'ethanol-like' at different temperatures.


Yummy yeast: the microbial food of the future?

24 April, 2024

Sustainable and nutritious microbial food is attracting attention as a potential key to overcoming climate hurdles.


Unlocking the secrets of fruit quality

18 April, 2024

A research team has reviewed the relationship between the anthocyanins and organic acids in fruits.


New study: Plant-based beef versus natural beef

10 April, 2024

Plant-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, 2024

Scientists discover four tasty ants that may become part of our menu.


GM variety of Cavendish bananas gets approval in Australia

19 February, 2024

The Australian Government has issued QUT a licence to commercially release QCAV-4, a genetically modified (GM) variety of Cavendish banana.


Australian Government seeking consultation on food marketing

06 February, 2024

The Australian Government is investing in a feasibility study to examine the landscape of unhealthy food marketing to children and is currently seeking feedback.


Research: How common preservatives affect gut health

06 February, 2024

New research has found that a common class of antibiotics used as a food preservative has potent effects both against pathogens and on gut bacteria.


Using plant protein for cultivated meat with improved texture

01 February, 2024

Researchers have found that a non-allergenic wheat protein could be used to grow cells for cultivated meat with meat-like textures.


Making plant-based meat alternatives tastier

16 January, 2024

IFF has collaborated with Unilever and Wageningen University & Research (WUR) to address flavour challenges in plant-based meat alternatives.


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