Barry Callebaut opens chocolate innovation centre in Singapore
11 February, 2026The Callebaut Global Innovation Center is helping to advance the future of chocolate and cocoa using AI and advanced innovation.
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.
Genetically modified purple tomato approved in Australia
28 January, 2026The genetically modified Purple Bliss tomatoes have now received regulatory approvals in Australia, so will soon be available for consumers.
Santa creates a spike in Australia's milk demand
18 December, 2025Australian households are gearing up for the country's biggest night of dairy consumption, with an estimated 11 million families leaving a glass of milk out for Santa Claus this Christmas Eve.
Not all processed fats are bad, study finds
20 October, 2025A UK study into two types of industrially processed hard fats, which are widely used in the food industry, found that they are unlikely to affect heart health in the short term.
Reimagined frozen foods on trend in next Cultivate program
15 October, 2025Seedlab Australia has announced the next wave of FMCG businesses joining its 12th round of the Cultivate program, including four that already supply Woolworths.
Resourcefulness, inclusivity and AI 'shuffling': 3 major trends for F&B
13 October, 2025Market analytics company Mintel has highlighted key predictions in the food and beverage market that tap into consumers' desire for resilience, healthy alternatives and new sensory experiences.
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.
Tasmanian honey study could help to boost its value
25 September, 2025 | Supplied by: University of TasmaniaA long-term study of Tasmanian leatherwood honey has identified its unique benefits in detail, which could assist with product authentication and boost its value.
Beany flavour study to enhance the appeal of soy-based foods
23 September, 2025A scientific study at the University of Missouri is exploring novel ways to improve the flavour and nutritional profile of soy-based foods.
Electric cup designed to support low-sodium diets
10 September, 2025Kirin has launched two products in its Health Science business to address the social issue of excessive salt intake, while still meeting flavour needs.
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.
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.
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.
