Natto your average Japanese superfood
11 February, 2026Scientists are analysing the supersulfide content of Natto, a Japanese food made from soybeans fermented with the Bacillus subtilis var. natto microorganism.
What is permissible indulgence, and what does it mean for us in 2026?
06 February, 2026 by Greg Holgate, Business Development Manager (Pharma) at ACI GroupFood scientists, formulators and food manufacturers are being asked to redefine indulgent food for modern consumers in 2026.
New Wave Biotech and CPI partner to tackle lipid extraction challenges
13 October, 2025New Wave Biotech has partnered with CPI to apply hybrid AI-powered downstream processes simulation to lipid extraction challenges.
FCR image bank provides precise food cue feedback
09 September, 2025GMU's Food Cue Reactivity image bank update produces more accurate and consistent food-related brain response research.
AFGC commits to supporting healthier lifestyles
09 September, 2025The Australian Food and Grocery Council has welcomed the release of the ABS's latest National Nutrition and Physical Activity Survey.
Aust and NZ baby food nutritional claims unfounded: study
08 September, 2025New research has shown that baby foods often feature misleading claims aimed at convincing parents the products are a healthy choice.
Plant-based diets linked to reduced risk of chronic disease
27 August, 2025A large-scale European study has found that a plant-based diet is associated with reduced risk of multimorbidity of cancer and cardiometabolic diseases.
High-protein jelly pudding wins medal
11 August, 2025Chulalongkorn University's jelly pudding innovation won a bronze medal at the 50th International Exhibition of Inventions Geneva, held in Switzerland.
Six on the shelf: from high-protein milk to bubbles in space
04 August, 2025Some of the latest products hitting the shelves are designed with added functional ingredients, while others are just for sheer indulgence.
Cargill reveals the latest protein trends in the US
21 May, 202561% of Americans increased their protein intake in 2024, according to the findings from Cargill's 2025 Protein Profile.
Snackfood development: protein puffs that are easy to swallow
09 May, 2025Cornell food scientists have developed a nutritious snack that is designed to be suitable for people with dysphagia and lactose intolerance.
Breaking the ice on consumer resistance to frozen foods
06 May, 2025Concerns over health and freshness are keeping many shoppers from embracing frozen foods, a new UK study finds — which could be hard to fix.
GLP-1 weight loss drugs' effect on food and drink choices
11 April, 2025A recent US study found that weight loss drugs lead to new food and drink consumption patterns, which could have implications for the food industry.
Seedlab Australia's Bootcamp 11 helps incubate the next wave of FMCGs
24 March, 2025The program is helping its latest cohort of early-stage FMCG businesses tap into consumer trends with products such as functional beverages and performance-focused snacks.
Unlocking the potential of a new high-value edible oyster
24 January, 2025James Cook University researchers are working with Food Agility CRC to develop Akoya oysters as an emerging premium food species.
