Food design & research

Yummy yeast: the microbial food of the future?

24 April, 2024

Sustainable and nutritious microbial food is attracting attention as a potential key to overcoming climate hurdles.

Piglet research to help optimise formula for babies

19 April, 2024

Charles Sturt University is conducting a trial with piglets to help discover the best human breast milk alternative.

Unlocking the secrets of fruit quality

18 April, 2024

A research team has reviewed the relationship between the anthocyanins and organic acids in fruits.

Collaborate and chat: register for FSANZ Stakeholder Forum

16 April, 2024

Food Standards Australia New Zealand has announced its biennial Stakeholder Forum will be held on 20 June 2024.

Finding ways to preserve food quality and ensure food safety

16 April, 2024

A US study has developed a framework for food processors to preserve quality and maintain food safety.

Salty snack study: does size matter?

12 April, 2024

Food scientists have suggested that the size of individual salty snacks could have an effect on the quantity and speed at which they are consumed.

New study: Plant-based beef versus natural beef

10 April, 2024

Plant-based beef outperforms the animal version when it comes to climate change, but there's no winner in the nutrition stakes, according to Macquarie University research.

Do you want ants with that?

19 March, 2024

Scientists discover four tasty ants that may become part of our menu.

Meaty mould: could it be the smart food of the future?

15 March, 2024

While a mould patty burger doesn't sound too appetising, fungi is being explored as a promising source of food innovation for the future and it could also be tasty.

Espresso yourself — a sensor-based approach for coffee tasting

07 March, 2024

Researchers in Italy have introduced a novel approach for assessing the quality of coffee.

Dairy facts can make consumers buy more milk, study finds

01 March, 2024

A new consumer study looked at how their behaviour is influenced after viewing infographics and educational material about dairy's nutritional benefits.

Fonterra's ingredients brand launches carbon footprint tool

28 February, 2024

Fonterra's ingredients and solutions brand, NZMP, has launched a tool that is designed to provide an emissions profile of individual New Zealand NZMP products.

The secret to a good cup of tea

21 February, 2024

Most people would think the secret behind a good cup of tea is the tea variety, but a new study in China reveals another key ingredient could influence tea quality.

First act in ACT's new approach to local food production

21 February, 2024

Natural Capital Economics has been contracted to deliver a study into the food system in the ACT as a guide for the state government's local food production strategy.

GM variety of Cavendish bananas gets approval in Australia

19 February, 2024

The Australian Government has issued QUT a licence to commercially release QCAV-4, a genetically modified (GM) variety of Cavendish banana.

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