Using chemical signature to identify wine
09 January, 2024By applying AI tools to existing data, researchers have successfully identified the chemical mark of red wines from seven major estates in the Bordeaux region.
A new brew with potential — lab-grown coffee
20 December, 2023A study found that some of the comforting aromas and tastes of a conventional cup of coffee could be reproduced by roasting and brewing coffee cell cultures, but more work is needed.
Stop the rot: blueberry research in the US
07 December, 2023A US scientist is working on ways to prevent blueberry rot and improve the quality of the fruit while limiting their loss before, during and after harvest.
Are ultra-processed foods preferred to less processed foods?
28 November, 2023A University of Bristol study has found some interesting results about the taste perception of ultra-processed foods compared to less processed foods.
Using science to create The Unforgettable Cake
22 November, 2023A brain-friendly cake concept has been designed with the help of scientific experts and a chef to help raise awareness of cognitive decline in older Australians.
NZ Food Safety seeking feedback on Total Diet Study approach
17 November, 2023NZ Food Safety is seeking feedback on the proposed chemicals, key foods list and the overall proposed approach for the 2024 NZTDS.
Ancient Aboriginal foodways could impact future food
14 November, 2023A UQ-led research team has said that better understanding of ancient Indigenous food production systems may be the key to a more sustainable food future.
$1.5m initiative to tackle citrus virus
07 November, 2023Scientists are developing a vaccine-like solution to help Aussie citrus growers combat citrus tristeza virus (CTV), a challenge for the local citrus industry.
Carbon-negative edible mushroom production system being developed
19 October, 2023University of Stirling scientists have led a project to develop a carbon-negative food source by growing edible mushrooms alongside trees.
Could climate shifts improve wine vintages?
13 October, 2023Quantitative analysis of around 50 years of wine critique data has determined that warm summers and wet winters could yield better wine vintages.
Scientists develop sensor to detect honey adulteration
11 October, 2023A low-cost microwave planar resonator sensor has been developed to reveal the sticky truth: if honey has any hidden additives, such as water.
European beer under climate change threat
11 October, 2023A study has projected that European beer may have a bitter future as the producing regions may experience reductions in hops yield and hops acids through climate change.
Research: using viruses to protect sugar cane
09 October, 2023Insect-specific viruses are being investigated in a research project at The University of Queensland to protect Australia's $4 billion sugar industry.
Survey says shelf life is important to consumers
29 September, 2023According to a recent survey conducted by Kerry, consumers are increasingly considering food shelf life due to their drive to reduce food waste.
Beer aroma study disproves long-held assumption
29 September, 2023A new beer study helps to gain a better understanding of how and why the beer aroma changes during storage and aging.
