Australian dairy sector mixes up its premium protein selection
21 August, 2026Australian milk protein supply has fallen approximately 30% since 2015, and this scarcity is reshaping the dairy product mix according to Rabobank research.
Casual hosting promotes convenient snack options: study
20 August, 2026New research has provided a snapshot of changing consumer behaviour in Australia and the role FMCG brands play in modern entertaining.
The added benefits of bacteria from the cheese-making process
18 August, 2026The tiny microbes behind matured artisan cheese's big flavours may also bring unexpected benefits for the gut.
What nutrients are in your milk?
05 August, 2026A US study has revealed that the nutrients contained in milk may vary from the label depending on the time of year, the cow's diet and the production method used.
Vegan dog and cat foods put under the microscope
29 July, 2026Dogs and cats can generally digest nutritionally sound plant-based pet food well, according to a new scientific review.
RMIT Food Innovation Hub to help advance food processing technology
23 June, 2026RMIT has launched its Food Innovation Hub, which will work with industry to test ideas and develop new approaches to food processing, nutrition and product development.
Taste perception study to help advance functional food designs
05 June, 2026The findings of a new pilot study may help to improve functional food design and food processing technologies while advancing understanding of taste-related sensory perception pathways.
New rules for caffeinated products
04 May, 2026Food Ministers have agreed to amend the Australia New Zealand Food Standards Code to introduce new requirements for the retail sale of caffeine and guarana extract as a food.
Olympic showcase of distinctively local produce set for 2032
30 April, 2026'Feeding the Brisbane 2032 Games' white paper details how this event could showcase local produce and provide a lasting legacy for how food is produced and distributed in Australia.
Nestlé partners on nutrition research targeted for women's health
22 April, 2026Nestlé and NTU Singapore launched a research partnership designed to advance science-based nutritional solutions that support women's health and longevity.
Boosting food security ahead of the 2032 Summer Olympics
21 April, 2026A new report from CSIRO is calling for a region-wide approach across South East Queensland to boost food security ahead of the 2032 Olympic and Paralympic Games.
Seedlab Australia's Bootcamp reveals a shift to family-first food
08 April, 2026From functional lunchbox snacks to multi-allergen-safe solutions, the latest round of cohorts in Bootcamp 13 have highlighted a shifting trend in food product development.
Does cultured beef have fewer allergens?
19 February, 2026A recent food safety study compared the potential allergen hazards in cultured beef cells with a regular steak.
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.
