Food design & research > Processing

Shining a light on antimicrobial technique for food

31 August, 2022

Penn State University scientists have developed a pulsed light antimicrobial technique that shows promise in food sanitisation applications.


From sunflower side-streams to meat alternatives

26 August, 2022

A European research project is using sunflower press-cakes as a protein ingredient for plant-based meat alternatives.


Norway moves beyond animal-based cultivated meat

24 August, 2022

The ARRIVAL project is focused on using precision fermentation and lab-cultivated meat to produce animal products for consumption.


Climate change would lead to food system domino effect

23 August, 2022

Researchers from the University of Sydney have found that extreme weather from climate change would lead to reduced food quality and nutrition, and possible job losses.


Frying oil development that can reduce waste

18 August, 2022

The Enezol Company has produced fry oil that can be used twice as long, thus letting food processors reduce wastage.


Start-up develops marbled cell-cultivated pork loin

15 August, 2022

Novel Farms Inc has produced marbled pork loin from cell cultures.


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.


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