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.
Optimising potatoes for a better chip
14 March, 2023To celebrate National Potato Chip Day (14 March), we take a look at how scientists are developing better potato varieties for the production of better potato chips.
Are gluten-free products as nutritious as gluten equivalents?
01 March, 2023A research team in Spain has spent nine years monitoring gluten-free products to analyse whether or not they are nutritionally equivalent to gluten products.
Vow Group seeks approval for cultured quail
28 February, 2023Vow Group has been congratulated by the Alternative Proteins Council on its application to Food Standards Australia New Zealand to approve cultured quail.
Fierce debate in the taco world — science video
22 February, 2023There's a fierce debate in the world of corn tortillas — is it okay to make them from pre-made corn flour or should they be made from dried corn kernels?
A solution to caffeine withdrawal symptoms: decaf coffee
20 February, 2023In some good news for coffee drinkers, a placebo discovery has shown decaf coffee quenches withdrawal symptoms in people reliant on their daily caffeine fix.
Making room for mushrooms
15 February, 2023The AMGA held a meet-up of Sydney chefs to launch its Blenditarian campaign, encouraging Australians to eat more mushrooms.
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.
