Food design & research > Processing

Researchers discover biocatalysis-boosting polymers

02 August, 2022

Biocatalysis uses enzymes, cells or microbes to catalyse chemical reactions, and is used in the food industry to make products that are not accessible by chemical synthesis.


Sorting technology gets more food products from one fish

28 June, 2022

Chalmers University of Technology researchers have developed a technology to process a fish into five distinct and useful parts.


Queensland researchers search for ingredients in sugarcane

24 May, 2022

QUT researchers will work with Change Foods to find innovative ways to use sugarcane bagasse to produce new food products.


Microbial protein production, an alt-meat option

11 May, 2022

Replacing a fifth of the world's red meat with a microbial alternative could halve deforestation and reduce carbon emissions, according to German and Swedish scientists.


Candy-coating method to fend off pill counterfeiting

09 May, 2022

A Californian professor has come up with a solution for combating pharmaceutical fraud by coating pills in hundreds and thousands.


Desserts that can compute their own flavours

05 May, 2022

Monash researchers are creating a 'cyber' food experience that combines logic operations with edible materials to create a liquid-centred dessert.


Printing chocolate with the ideal mouthfeel

03 May, 2022

Scientists have used 3D printers to create chocolate with the optimal mouthfeel.


From algae to 4D printing: four food tech trends to watch

29 April, 2022

How are health, sustainability and shape-shifting donuts moulding the future of what we eat? An RMIT expert explains.


Salmonella and chocolate: why does it happen?

28 April, 2022

Salmonella is very rarely detected in chocolate, but after a recent outbreak of salmonellosis linked to chocolate products an investigation is currently underway by EU officials.


$4.4million plant-based protein research partnership

11 April, 2022

The GrainCorp, CSIRO and v2food research partnership will help to develop processing expertise using the proteins found in soybeans, among other crops.


Can food manufacturers drive personalised nutrition?

08 April, 2022 by Benedict Malherbe

Personalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market.


FSANZ asks for feedback about review of infant formula

07 April, 2022

A call for submissions regarding infant formulas has been made by the food standards agency, which will be reviewing the regulations covering these products.


Intense roasting for tastier low-sugar chocolate

28 February, 2022

US researchers have discovered a method to help confectionery makers reduce the bitterness of no-sugar chocolate by roasting cocoa beans longer and at higher temperatures.


Researchers find greener way of mixing incompatible fluids

22 February, 2022

Flinders University researchers have developed a technique that allows immiscible fluids to be mixed together using clean chemistry to avoid harsh waste products.


Cheers! Scientists bring hoppy flavour to non-alcoholic beer

14 February, 2022

Researchers have developed a technique that gives non-alcoholic beer the distinct hoppy flavour that regular beer has.


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