Food design & research > Nutrition

Meaty mould: could it be the smart food of the future?

15 March, 2024

While a mould patty burger doesn't sound too appetising, fungi is being explored as a promising source of food innovation for the future and it could also be tasty.


Espresso yourself — a sensor-based approach for coffee tasting

07 March, 2024

Researchers in Italy have introduced a novel approach for assessing the quality of coffee.


Dairy facts can make consumers buy more milk, study finds

01 March, 2024

A new consumer study looked at how their behaviour is influenced after viewing infographics and educational material about dairy's nutritional benefits.


First act in ACT's new approach to local food production

21 February, 2024

Natural Capital Economics has been contracted to deliver a study into the food system in the ACT as a guide for the state government's local food production strategy.


A traditional Indigenous bushfood could be the next superfood

12 February, 2024

Wattleseed could be the centre of a new Indigenous industry, according to a University of Queensland researcher.


Chocolate bar made with new protein grown out of thin air

29 January, 2024

A Finnish food company, introducing a limited-edition chocolate snack bar with a novel protein ingredient in Singapore, is set to ramp up production soon.


Research: Inflammatory food could contribute to muscle aging

23 January, 2024

Inflammatory foods may contribute to muscle degeneration in people aged over 65, University of the Sunshine Coast research has found.


How do our bodies metabolise flavonoids?

06 December, 2023

With plant-based lifestyles becoming more popular, the power of foods such as broccoli, celery and tofu, rich in flavonoids, is becoming clearer.


Using neuroscience in the development of new food products

23 November, 2023

Givaudan is collaborating with a neuroscience company to help it establish a better understanding about consumer preferences during food product development.


Creating a super spud

24 October, 2023

Researchers from McGill University have created a potato super pangenome to identify genetic traits that can help produce the next super spud.


Are some food products addictive?

16 October, 2023

Researchers claim global health could be improved by acknowledging that certain types of processed foods have addictive properties.


Could fruit flies help with personalised nutrition?

24 August, 2023

Personalised nutrition has long been considered a futuristic way of thinking, so how could fruit fly research help get it closer to reality?


Research: Dairy milk may be critical to global nutrition

28 June, 2023

Despite its environmental trade-offs, researchers have found that dairy milk may be a critical, low-energy source of vitamins and minerals.


Aussie yams in the spotlight

28 June, 2023

Research from the University of Queensland has put a spotlight on Aussie yams, which may soon be cultivated for their potential nutritonal value.


Fonterra announces first nutrition science investment

13 June, 2023

Following the creation of a dedicated nutrition science branch within the Co-op, Fonterra has announced an investment in US-based company Pendulum.


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