Food design & research

NT scientists serve up native rice

07 July, 2022

Australian botanists are hard at work to develop commercial farming capability for native rice, outside of the crocodile-ridden waters where it is usually found.


Methane-busting cow feed supplement now available

01 July, 2022

A feed additive that can vastly reduce the methane emissions of cattle has been made commercially available in Australia.


Researchers search for allergens in edible insect protein

29 June, 2022 | Supplied by: James Cook University

James Cook University and National Measurement Institute researchers are looking for allergens in edible insects so that consumers can be adequately protected.


Sorting technology gets more food products from one fish

28 June, 2022

Chalmers University of Technology researchers have developed a technology to process a fish into five distinct and useful parts.


Plant-based meats may contain less useful protein

24 June, 2022

Scientists have found that the proteins in meat substitutes may be less nutritious, as they may not be absorbed as well by the body as animal proteins.


Searching for soy sauce saltiness

20 June, 2022

German food scientists have performed analysis on soy sauce to understand how it imparts flavour, which may prove useful to food manufacturers in the future.


Could a daily beer be good for men's gut health?

16 June, 2022

Research has found that both alcoholic and non-alcoholic beers can increase the presence of healthy bacteria in the guts of men.


Fat alternative for food industry using nanoparticle technology

15 June, 2022

An emulsification process using edible nanoparticles to transform oils into gels could help develop a healthier shelf-stable fat for food manufacturing.


Beeting the competition with fruits and veggies

09 June, 2022 | Supplied by: University of South Australia

South Australian scientists have found that eating beetroot provides exercise performance boosts.


Azelis opens food & nutrition innovation centre in Singapore

08 June, 2022 | Supplied by: Azelis

The centre will focus on food innovation and the development of sustainable ingredients and formulations, joining a network of labs in the region.


Researchers create digital twins of fruit to reduce waste

07 June, 2022

Analysis has discovered that up to half of all citrus fruit is shipped outside ideal temperature, which leads to substantial wastage.


Detecting foodborne contaminants before they strike

06 June, 2022

Scientists are working on sensors that can quickly detect dangerous viruses and toxins in food before they cause disease.


QR-coded milk could reduce food waste

03 June, 2022

Cornell University researchers are assessing whether a QR code instead of a simple expiry date could be more accurate and therefore reduce the amount of milk waste.


Researchers fish for healthy proteins

31 May, 2022 | Supplied by: Tokyo University of Science

Research shows that a health food ingredient is commonly found in the parts of fish discarded by food processors, suggesting it could be harvested productively.


FSANZ to assess alcohol energy labelling

27 May, 2022 | Supplied by: Food Standards Australia New Zealand

Regulations about how alcoholic beverages are labelled are currently being assessed, with a report suggesting energy labelling may be required.


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