Queensland researchers search for ingredients in sugarcane
24 May, 2022 | Supplied by: Queensland University of TechnologyQUT researchers will work with Change Foods to find innovative ways to use sugarcane bagasse to produce new food products.
Oat products may be coeliac-friendly, scientists say
20 May, 2022Oats and products with oats in them may not be as bad for sufferers of coeliac disease and gluten intolerance as previously thought, new research suggests.
Scientists recommend bioactives in dietary guidelines
18 May, 2022Food scientists have recommended that bioactives be included in dietary guidelines as a means of promoting good health.
Researchers work to understand virus-prone garlic
16 May, 2022Queensland researchers are trying to understand how garlic can be infected with viruses but not display obviously negative outcomes.
Researchers play spot the difference with browning bananas
12 May, 2022A study has been done to understand the browning process of bananas, which leads to millions of tonnes of fruit being thrown away each year.
Microbial protein production, an alt-meat option
11 May, 2022Replacing 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, 2022A Californian professor has come up with a solution for combating pharmaceutical fraud by coating pills in hundreds and thousands.
Ocean microbe could be key to animal-free meat
05 May, 2022 | Supplied by: Flinders UniversityA fungus-like microbe from South Australia may prove to be an important component of making tasty animal-free meat.
Desserts that can compute their own flavours
05 May, 2022Monash researchers are creating a 'cyber' food experience that combines logic operations with edible materials to create a liquid-centred dessert.
Dieticians warn high cost of living may lead to poor diets
04 May, 2022With chicken nuggets costing less than lettuce, Dieticians Australia has cautioned that high prices of fresh foods could push families towards cheaper and unhealthier diets.
Printing chocolate with the ideal mouthfeel
03 May, 2022Scientists 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 | Supplied by: RMIT UniversityHow 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, 2022Salmonella 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.
Scientists discover why linseed oil goes bitter
27 April, 2022German researchers have discovered the cause of stored linseed oil's bitterness and have suggested ways of eliminating it entirely.
Electric chopsticks amp up salty flavour
22 April, 2022Electric chopsticks that increase the perception of salt have been developed by Japanese scientists.
