Scientists use texture from bug wings for antibacterial plastic
21 March, 2022Scientists have utilised a nanotexture on insect wings to make an antibacterial coating that can passively kill up to 70% of bacteria.
Egg study seeks to crack the cholesterol mystery
21 March, 2022 | Supplied by: University of South AustraliaConducted by the University of South Australia, a new study hopes to understand whether or not eggs can lead to or prevent cardiovascular disease.
High-tech 'steaks' from vegetable protein
17 March, 2022As a result of Harvard research into bulletproof material and surgical implants, a recently funded startup is now producing a meat alternative.
Researchers call for transparency in pet food labelling
09 March, 2022After finding that samples of vulnerable sharks had been packaged under generic terms such as "fish", calls are being made for transparency in labelling.
Qld scientists develop cattle age test using tail hair
09 March, 2022With just a hair from a cow's tail, scientists in Queensland have been able to find the age of cows, which could prove useful for cattle farms and meat traits.
Ambitious plans in the National Obesity Strategy
07 March, 2022The federal government has announced a number of ambitious plans in the recently launched National Obesity Strategy, including a possible pricing approach.
Survey shows consumers hungry for probiotic foods
01 March, 2022 | Supplied by: Chr. HansenThe results of a Chr. Hansen study that delved into what consumers think about probiotics could lead to opportunities for the food industry.
Intense roasting for tastier low-sugar chocolate
28 February, 2022US 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.
Getting mushrooms on the menu to help improve health
24 February, 2022Nutrition Research Australia is working with the Australian food sector to help solve nutrition problems, such as vitamin D deficiency, using mushrooms.
Researchers find greener way of mixing incompatible fluids
22 February, 2022 | Supplied by: Flinders UniversityFlinders University researchers have developed a technique that allows immiscible fluids to be mixed together using clean chemistry to avoid harsh waste products.
Research discovery could lead to tastier fermented foods
15 February, 2022Gaining a better understanding of lactic acid bacteria, which are essential in creating fermented foods, could lead to healthier and tastier fermented foods and beverages.
Cheers! Scientists bring hoppy flavour to non-alcoholic beer
14 February, 2022Researchers have developed a technique that gives non-alcoholic beer the distinct hoppy flavour that regular beer has.
Blacklip oyster could hold key to Qld industry
08 February, 2022Queensland may have an oyster field day thanks to the production of a notoriously hard to farm variety.
Lunchbox study of added sugar in fruit snacks
02 February, 2022An audit of school lunches has shown that many packaged fruit snacks include unhealthy levels of sugar.
Making future foods more tasty
01 February, 2022Danish researchers have developed an X-ray method that could optimise foodstuffs in relation to their taste, texture and nutritional content.
