AFGC calls on government to protect food makers from EU FTA demands
10 February, 2023A controversial EU free trade agreement has placed Australian food manufacturers under threat as it moves to ban the use of common food names on products.
Weastern wonders and more: the food trends shaping the industry
30 January, 2023FrieslandCampina Professional has published its Trend Report, highlighting three global industry trends: Weastern Wonders, Conscious Curiosity and Sensory Novelty.
Beans IN toast: UK project to enhance bread with faba beans
25 January, 2023Part of the 'Raising the Pulse' project in the UK is aiming to make bread more nutrient-dense by adding locally grown beans.
The sequence counts when it comes to taste perception
24 January, 2023Researchers find out why the order in which we eat food can be decisive for bitter taste perception and what role bitter taste receptors play in this process.
Using lubrication science to design low-fat chocolate
19 January, 2023Scientists have analysed the eating process of chocolate as it changes from a solid into a smooth emulsion; the results could help to develop next-gen chocolates...
3D ink from waste for making cultured meat
16 January, 2023Researchers have found a solution for one of the main challenges associated with making cultured meat — creating a cost-effective edible ink.
Let's take a look at how AI is changing food production
09 December, 2022AI is being used to train machines to think like food scientists and create new recipes — let's see how the technology is being used at food-tech company NotCo.
How chocolate changed the world: an upcoming investigation
05 December, 2022Following the awarding of a Global Professorship, the history of chocolate and how it has changed the world will be investigated at the University of Reading.
Plant-based salami concepts
02 December, 2022Ingredients specialist Loryma has developed plant-based salami concepts that are designed to replicate the visual and haptic properties of traditional salami.
Mushroom fermentation: next-generation food
02 December, 2022MycoTechnology and IFF have entered a partnership to co-develop alternative proteins using mushroom technology for the European market.
Bioengineered yeast: the future of space food
14 November, 2022New research explores a customisable food system that provides dishes with the taste, texture and nutrients of their Earth-bound counterparts for space travellers.
Market for milk from cows using limited antibiotics
11 November, 2022Researchers at Cornell University have found that consumers would be willing to pay a slightly higher price for milk from cows only treated with antibiotics when medically necessary.
Will there be enough cherries for Christmas?
08 November, 2022Australia's cherry sector is in a growth phase, but wet weather hangs over the upcoming harvest and may limit Christmas supply.
Scallop research to support the WA seafood industry
04 November, 2022A shellfish research facility at Hillarys in WA has been upgraded to allow for an expansion of the research into new species such as scallops.
Future food concept: bacteria-based whipped cream
01 November, 2022Food researchers in Denmark have developed a fat-free prototype for both velvety and stiff whipped cream, which is built using bacteria instead of milk fat.
