Bioengineered yeast: the future of space food
14 November, 2022 | Supplied by: Macquarie UniversityNew research explores a customisable food system that provides dishes with the taste, texture and nutrients of their Earth-bound counterparts for space travellers.
Market for milk from cows using limited antibiotics
11 November, 2022Researchers at Cornell University have found that consumers would be willing to pay a slightly higher price for milk from cows only treated with antibiotics when medically necessary.
Building a food safety culture
08 November, 2022 by Dr Douglas Powell, Andrew Thomson and Madhu Jeyakumaran | Supplied by: Think ST SolutionsWhat does food safety culture mean and why is it important to create a food safety culture in your business?
Building new food production technologies
08 November, 2022The Food without Fields project, coordinated by VTT, examined the possibilities and challenges of new food production methods in Finland.
Will there be enough cherries for Christmas?
08 November, 2022Australia's cherry sector is in a growth phase, but wet weather hangs over the upcoming harvest and may limit Christmas supply.
Scallop research to support the WA seafood industry
04 November, 2022A shellfish research facility at Hillarys in WA has been upgraded to allow for an expansion of the research into new species such as scallops.
NZ initiative to reduce food waste across supply chain
02 November, 2022NZ food businesses have been invited to join the Kai Commitment project, which is designed to reduce food waste across NZ's food supply chain.
Future food concept: bacteria-based whipped cream
01 November, 2022Food researchers in Denmark have developed a fat-free prototype for both velvety and stiff whipped cream, which is built using bacteria instead of milk fat.
Can taller food improve flavour?
27 October, 2022The growing height of foods might leave us open-mouthed, but some research has shown the tall trend could come with unexpected taste benefits.
Does processing soy lessen its nutritional benefits?
17 October, 2022Scientists from Unilever and Wageningen University and Research have reported that they have discovered processing soy doesn't decrease its protein nutritional quality.
What's new on the shelf?
17 October, 2022From chocolate hazelnut hommus to vegetable waste ready meals, we take a look at what's new on shelves.
Bringing Indigenous bushfoods to the table
12 October, 2022While Australia has a growing bushfood industry, not enough has been done to centre Indigenous people in this market.
Improving the flavour of plant-based meats
05 October, 2022Professor Ian Fisk, Director of the International Flavour Research Centre, talks about his exciting research on improving the flavour of plant-based alternative proteins.
Drying and evaporation technology for plant-based products
04 October, 2022 by Jim McMahon | Supplied by: DendertChanging market demands are driving food processors towards developing plant-based proteins that require drying and evaporation process technologies.
$1.2m pig welfare and pork provenance research project
30 September, 2022The research partnership will deploy next-generation IoT tags and machine learning in commercial piggeries to deliver high-quality pig welfare and provenance.
