Food design & research

Cornell releases high-yield berry varieties

11 September, 2018

Cornell's berry breeding program is releasing the Crimson Treasure raspberry and the Dickens strawberry varieties which produce large fruits with vibrant colours.


No more sugary drinks at ACU campuses

11 September, 2018

Australian Catholic University is the first Australian university to remove drinks with added sugar from all vending machines at its eight campuses.


Live longer with the Mediterranean diet

31 August, 2018

Individuals over 65 years of age may want to adopt the Mediterranean diet, as Italian research has found it can reduce their mortality risk by 25%.


AIP dinner on disruptive packaging design

29 August, 2018 | Supplied by: Australian Institute of Packaging

The AIP and Surface Coatings Association Australia will be holding a technical dinner in Victoria on 3 October to discuss disruptive packaging design.


Agriculture waste has potential in new industries

29 August, 2018

The $10.9 million Agricultural Product Development research consortium will develop high-value products from agricultural waste.


Fancy cheese from a 13th-century Egyptian tomb?

20 August, 2018

The world's oldest cheese, which contained potentially deadly bacteria, was discovered in an Egyptian tomb that belonged to Ptahmes, mayor of Memphis.


Nuts help fight fat: research

17 August, 2018

Nut consumption may help prevent metabolic syndrome (Mets) and overweight/obesity, according to researchers from China.


Simplot acquires licence for gene editing technology

13 August, 2018

Simplot plans to use the technology to help farmers produce more crops and offer US consumers more aesthetically pleasing products that stay fresh for longer.


Eating crickets can improve gut health

07 August, 2018

Researchers found that consuming crickets is safe at high doses, can help support the growth of beneficial gut bacteria and may help reduce inflammation.


Who knows their bugs?

07 August, 2018 by Nichola Murphy

Research from the UK and New Zealand suggests businesses and consumers can still do more to understand and improve food safety.


Disease-causing yeast commonly used in food

23 July, 2018

Different names are used for the same species of yeast, but one is used in the food and biotechnology industries while the other is known to cause infections.


Squeezing profits out of food waste

17 July, 2018

Monash University and IITB are helping businesses transform food waste into profits and improve their business model.


School food policies may improve long-term health

16 July, 2018

A study has found that providing free fruits and vegetables and limiting the availability of sugary drinks in schools could improve diet, BMI and long-term health.


Plant-based innovation flourishing

11 July, 2018

Between 2013 and 2017 there was a 62% increase in plant-based new product claims.


To GMO or not to GMO

28 June, 2018

If GMO labelling doesn't put consumers off why don't we let them know about GM ingredients?


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