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.
From waste fruit seed to lactic acid for industrial food applications
29 August, 2023NTU Singapore scientists have developed a sustainable method to produce lactic acid, which could have applications in industrial food production.
Transforming dry meat alternatives with water
17 August, 2023Scientists at the University of Leeds are using one simple ingredient — water — to make plant proteins more meat-like and palatable.
How Australia's 'food detectives' track down outbreaks
16 August, 2023Whole genome sequencing (WGS) has emerged as a good tool for identifying the viruses, bacteria, fungi and parasites that cause foodborne disease.
Energy drink developed, tested and tasted by AI
25 July, 2023What was once only possible in sci-fi movies is now a reality — an energy drink entirely developed by AI, based on the instruction of Hell Energy.
The buzz behind homegrown 'bee glue'
25 July, 2023Australian high-grade propolis, discovered in honeybee hives across the country, could generate a homegrown health industry with uses in the food sector.
