Food design & research

Queensland researchers search for ingredients in sugarcane

24 May, 2022 | Supplied by: Queensland University of Technology

QUT researchers will work with Change Foods to find innovative ways to use sugarcane bagasse to produce new food products.

Oat products may be coeliac-friendly, scientists say

20 May, 2022

Oats and products with oats in them may not be as bad for sufferers of coeliac disease and gluten intolerance as previously thought, new research suggests.

Scientists recommend bioactives in dietary guidelines

18 May, 2022

Food scientists have recommended that bioactives be included in dietary guidelines as a means of promoting good health.

Researchers work to understand virus-prone garlic

16 May, 2022

Queensland researchers are trying to understand how garlic can be infected with viruses but not display obviously negative outcomes.

Researchers play spot the difference with browning bananas

12 May, 2022

A study has been done to understand the browning process of bananas, which leads to millions of tonnes of fruit being thrown away each year.

Microbial protein production, an alt-meat option

11 May, 2022

Replacing a fifth of the world's red meat with a microbial alternative could halve deforestation and reduce carbon emissions, according to German and Swedish scientists.

Candy-coating method to fend off pill counterfeiting

09 May, 2022

A Californian professor has come up with a solution for combating pharmaceutical fraud by coating pills in hundreds and thousands.

Desserts that can compute their own flavours

05 May, 2022

Monash researchers are creating a 'cyber' food experience that combines logic operations with edible materials to create a liquid-centred dessert.

Ocean microbe could be key to animal-free meat

05 May, 2022 | Supplied by: Flinders University

A fungus-like microbe from South Australia may prove to be an important component of making tasty animal-free meat.

Dieticians warn high cost of living may lead to poor diets

04 May, 2022

With chicken nuggets costing less than lettuce, Dieticians Australia has cautioned that high prices of fresh foods could push families towards cheaper and unhealthier diets.

Printing chocolate with the ideal mouthfeel

03 May, 2022

Scientists have used 3D printers to create chocolate with the optimal mouthfeel.

From algae to 4D printing: four food tech trends to watch

29 April, 2022 | Supplied by: RMIT University

How are health, sustainability and shape-shifting donuts moulding the future of what we eat? An RMIT expert explains.

Salmonella and chocolate: why does it happen?

28 April, 2022

Salmonella is very rarely detected in chocolate, but after a recent outbreak of salmonellosis linked to chocolate products an investigation is currently underway by EU officials.

Scientists discover why linseed oil goes bitter

27 April, 2022

German researchers have discovered the cause of stored linseed oil's bitterness and have suggested ways of eliminating it entirely.

Electric chopsticks amp up salty flavour

22 April, 2022

Electric chopsticks that increase the perception of salt have been developed by Japanese scientists.

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