Food design & research

Consumers ready for eggcellent Easter treats

31 March, 2021

Nearly half of Americans identify chocolate eggs or bunnies as their favourite Easter treats, with 19% preferring jelly beans.


Making food tracking tags impossible to forge

26 March, 2021

A professor of electrical engineering has joined a US project to create dendritic tags as a means to securely identify food at any point in the supply chain.


Fermented milk's potential to reduce hypertension

23 March, 2021

The research suggests that there is potential for the creation of tailor-made fermented milks to help reduce hypertension.


 Nestlé meets pledge and joins EU cage-free egg call

22 March, 2021 | Supplied by: Nestle Professional

Nestlé has joined a call for the European Union to outlaw cages for laying hens.


New ice cream trends emerge but flavour still king

22 March, 2021 | Supplied by: Innova Market Insights

These include non-dairy formulations, low sugar recipes, cleaner labels and ethical ingredients.


Essential oil to improve storage of fish

11 March, 2021

A study has found an essential oil may hold the key to preventing fish from going off as quickly in the fridge.


The impact environmental conditions have on whiskey

08 March, 2021

While it is known that environmental conditions affect other agricultural products such as wine, their effect on whiskey is largely unexplored.


Capilano's un-bee-lievable interactive tool

08 March, 2021 | Supplied by: Capilano Honey Limited

Capilano Honey has launched an interactive tool that shows what our meals might look like without the work of bees.


Food science: helps us understand dairy products

04 March, 2021

By using a more complex model for neutron scattering data, researchers can better understand the composition of materials such as milk.


Aussie bushfood industry receives a boost

03 March, 2021

The Australian bushfood industry is set for a boost after a deal between Indigenous Traditional Owners and Custodians and the University of Queensland.


Taking the guesswork out of cheese production

03 March, 2021 | Supplied by: RMIT University

Researchers have devised a method that allows cheese quality to be checked much earlier and more precisely, making cheese production more efficient.


The road to sustainable, mass-produced cellular seafood

02 March, 2021

Researchers have mapped out the events required for cell-based seafood to deliver environmental benefits.


QUT research creates Panama disease-resistant bananas

23 February, 2021

Australian researchers have developed a line of Cavendish bananas resistant to the catastrophic Panama disease tropical race 4 (TR4).


Nestlé launches plant-based coffee lattes in Japan

23 February, 2021 | Supplied by: Nestle Professional

Nestlé Japan has launched a range of Nescafé lattes crafted with plant-based ingredients to keep up with the growing trend of plant-based food in Japan.


FSANZ proposes to change maximum residue limits

22 February, 2021

MRLs are the highest amount of an agricultural or veterinary chemical residue allowed to remain in food sold in Australia.


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