Research: How common preservatives affect gut health
06 February, 2024New research has found that a common class of antibiotics used as a food preservative has potent effects both against pathogens and on gut bacteria.
Using plant protein for cultivated meat with improved texture
01 February, 2024Researchers have found that a non-allergenic wheat protein could be used to grow cells for cultivated meat with meat-like textures.
Chocolate bar made with new protein grown out of thin air
29 January, 2024A Finnish food company, introducing a limited-edition chocolate snack bar with a novel protein ingredient in Singapore, is set to ramp up production soon.
Four strategies to increase productivity and competitiveness for food and beverage manufacturers
23 January, 2024 by James Robinson, Vice President of Services for Asia Pacific at SYSPRO | Supplied by: SYSPROThe inflationary impacts of Australians' weekly grocery shop is comparable to what our local F&B manufacturers are grappling with, ie, rapidly increasing costs.
Research: Inflammatory food could contribute to muscle aging
23 January, 2024Inflammatory foods may contribute to muscle degeneration in people aged over 65, University of the Sunshine Coast research has found.
Making plant-based meat alternatives tastier
16 January, 2024IFF has collaborated with Unilever and Wageningen University & Research (WUR) to address flavour challenges in plant-based meat alternatives.
Using chemical signature to identify wine
09 January, 2024By applying AI tools to existing data, researchers have successfully identified the chemical mark of red wines from seven major estates in the Bordeaux region.
A new brew with potential — lab-grown coffee
20 December, 2023A study found that some of the comforting aromas and tastes of a conventional cup of coffee could be reproduced by roasting and brewing coffee cell cultures, but more work is needed.
Stop the rot: blueberry research in the US
07 December, 2023A US scientist is working on ways to prevent blueberry rot and improve the quality of the fruit while limiting their loss before, during and after harvest.
How do our bodies metabolise flavonoids?
06 December, 2023With plant-based lifestyles becoming more popular, the power of foods such as broccoli, celery and tofu, rich in flavonoids, is becoming clearer.
Are ultra-processed foods preferred to less processed foods?
28 November, 2023A University of Bristol study has found some interesting results about the taste perception of ultra-processed foods compared to less processed foods.
Using neuroscience in the development of new food products
23 November, 2023 | Supplied by: Givaudan AustraliaGivaudan is collaborating with a neuroscience company to help it establish a better understanding about consumer preferences during food product development.
Using science to create The Unforgettable Cake
22 November, 2023A brain-friendly cake concept has been designed with the help of scientific experts and a chef to help raise awareness of cognitive decline in older Australians.
Fingerprint tech to support Australian food verification
21 November, 2023Four research agencies have developed a fingerprint platform for the verification of Australian food product claims to enable better access to premium export markets.
NZ Food Safety seeking feedback on Total Diet Study approach
17 November, 2023NZ Food Safety is seeking feedback on the proposed chemicals, key foods list and the overall proposed approach for the 2024 NZTDS.
