Increasing the shelf life of berries
17 May, 2023A European research program is looking at ways to increase the shelf life of berries using high-precision agriculture and innovative processing methods.
The physics of creating shelf-stable gummies
17 May, 2023Formulation and storage, both of which alter how the molecules in the candies link together, are vital to keeping gummies in good condition.
Researchers develop 'GM safety net' for banana industry
15 May, 2023QUT has developed a genetically modified variety of Cavendish banana designed to help save the world's Cavendish banana production.
Discovering the secrets of bubbles
05 May, 2023Researchers investigated the stability of bubble chains in carbonated drinks, like champagne and sparkling wine.
Plant scaffolds developed for cultured meat
02 May, 2023A research team has 3D-printed an edible cell culture scaffold using common plant proteins, allowing more sustainable lab-grown meat to be served on the table.
The NOLO project for South Australian winemakers
26 April, 2023The South Australian Government has invested $1.98 million into a no- and low-alcohol (NOLO) trial-scale facility at the University of Adelaide.
Seaweed: a potential solution for increasing food demand
24 April, 2023Seaweed provides a novel, alternative sustainable food source and bioproducts for human and animal consumption.
Chocolate Academy opens in New York
13 April, 2023The Barry Callebaut Group has launched its second Chocolate Academy Centre in the United States, located in New York City.
Lab-grown fat could enhance cultivated meat
11 April, 2023A study has found that fat-tissue could be applied to the production of cultivated meat to give it a more realistic texture and flavour.
Easter chocolate product launches increase 19% globally since 2022
06 April, 2023Easter celebrations will be in full swing this year, sparking improved revenue for seasonal chocolates, according to the latest Mintel research.
The mystery of fermented coffee
30 March, 2023Growing in popularity, this beverage has a raspberry-like taste and aroma, but the cause of this has been a mystery.
Magic Valley creates cultivated pork as its next alt-protein solution
30 March, 2023After the launch of its cultivated lamb last year, Melbourne-based agrifood startup Magic Valley is now launching its cultivated pork.
Layer by layer: improving the recipe for 3D-printing food
24 March, 2023Researchers identify a range of factors that affect the print quality and shape complexity of food created with additive manufacturing.
Painting a picture that makes sense and scents
21 March, 2023Smell involves about 400 unique receptors so researchers are now working towards a deeper understanding or picture of olfaction, which could have implications for food science.
$1m investment in Australian citrus
21 March, 2023Hort Innovation will invest nearly $1m to assess new citrus varieties that are suited to Australian growing conditions.
