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.
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.
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.
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.
Coles works on beef industry trial to reduce methane emissions
20 September, 2022Coles is partnering with the beef industry to trial a new feed supplement that reduces methane emissions from cattle.
Nestlé develops new product from animal-free dairy proteins
13 September, 2022The Nestlé R&D team in Switzerland has explored new technologies to develop an alternative milk made with animal-free protein from Perfect Day, which is being piloted in the US.
Shining a light on antimicrobial technique for food
31 August, 2022 | Supplied by: Penn State UniversityPenn 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, 2022A European research project is using sunflower press-cakes as a protein ingredient for plant-based meat alternatives.
Table grape market hits record highs
24 August, 2022 | Supplied by: Rabobank AustraliaRabobank Research has produced a report on table grape exports, with record-breaking sales.
Norway moves beyond animal-based cultivated meat
24 August, 2022The 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 | Supplied by: University of SydneyResearchers 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.
Coca-Cola invests in air-to-sugar technology
23 August, 2022 | Supplied by: Coca-Cola Europacific PartnersCoca-Cola Europacific Partners is investing in technology to convert air into sugar, to reduce the company's greenhouse gas emissions.
