Vegetable fat development could be used for margarines
27 July, 2021KU Leuven researchers have developed an unsaturated fat that remains solid at room temperature, unlike traditional unsaturated fats such as olive oil.
The science of scent for flavour in food
22 July, 2021 by Emily Caldwell, Ohio State NewsResearchers study sense of smell to optimise food for consumption.
Pet food could be linked to dog deaths in Victoria
21 July, 2021Pet food regulator PrimeSafe is investigating a cluster of dogs affected with severe liver disease in Victoria.
Research hub opens for onshore lobster aquaculture
15 July, 2021A new Australian research hub hopes to establish a sustainable onshore lobster aquaculture industry.
Improving wine quality by slowing grape ripening
07 July, 2021To counteract negative effects of climate change on wine quality, scientists have been testing different growing conditions for cabernet sauvignon grapes.
NotCo and Umiami win Food-Tech innovation challenges
06 July, 2021Technology that creates a whole-cut-like product from plant protein and AI technology that replicates animal products in plant-based forms were the winners.
No whey! Plant-based protein shakes could be on the rise
29 June, 2021Potato and rice protein shakes may be potential viable alternatives to milk-based whey protein shakes, and may even help diabetics, according to a UK study.
Food product launches: from cold brew coffee gelato to probiotic drinks
24 June, 2021Here's a quick wrap about some of the recent food products hitting the shelves, including pure cacaofruit chocolate, plant-based probiotics and more...
Machine learning used to evaluate nanoparticle risk in food
18 June, 2021Nanotechnology can provide many benefits for crop yield, but what about the health risks? Texan researchers use machine learning to evaluate the risks for food...
Scientific research to reignite aquaculture industry
17 June, 2021The commercial potential of Australia's aquaculture industry will be discussed at a public hearing by the House Agriculture and Water Resources Committee.
CSIRO Venture Science and Company Creation
27 May, 2021 | Supplied by: CSIROCSIRO Company Creation is a new innovation model for industry and research organisations to collaboratively build new ventures to develop and deliver science and technology to address market opportunities.
VegKIT project: increasing children's vegetable intake and supply chain initiatives
26 May, 2021 | Supplied by: CSIROThanks to funding from Hort Innovation, CSIRO has brought together researchers to deliver an integrated national approach to improving Australian children's vegetable consumption.
Market report estimates future high demand for reishi mushroom products
26 May, 2021Demand for reishi mushroom products is anticipated to increase in the near future, according to a recently published market report.
Morphing pasta: from 2D to 3D to save packaging
07 May, 2021A simple mechanism has been developed to produce 3D foods, such as pasta, in flattened forms, which could potentially reduce waste from plastic packaging.
Start-up develops microalgae-based milk alternative
05 May, 2021The company said the product promises to eliminate allergies making it safe for consumption for people with lactose intolerance.
