Six of the latest food products hitting the supermarket shelves
19 February, 2025February arrives with a variety of new food products hitting supermarket shelves, including some early Easter treats and snacking options such as spicy chips, ice cream balls and low-sugar granola.
'Wizards' solve a smoke-taint dilemma for Aussie wine industry
18 February, 2025 | Supplied by: La Trobe UniversityA La Trobe University smoke sensor is in the process of being rolled out across the wine industry, which has the potential to save hundreds of millions of dollars in lost wine production.
Cereal science: finding a nutritional mix for pancakes
18 February, 2025Pancakes are normally made with refined flours but food scientists have been working to find a more nutritional mix using wholegrains — the results could provide insights for flour manufacturers.
Purina PetCare expands pyramid-shaped cat food range
13 February, 2025Nestlé Purina PetCare is expanding its pyramid-shaped wet cat food in Europe and the US, as Nestlé focuses on 'fewer, bigger and better' innovations.
Frothy options: pea-based cappuccino of the future
12 February, 2025 | Supplied by: Institut Laue-LangevinA team of researchers has investigated the functional foaming ingredients in food, bringing plant-based options a step closer.
TAFE NSW students urge women to take up careers in STEM
11 February, 2025On International Day of Women and Girls in Science, two TAFE NSW students explain how their passion for food has led them to pursue a career in STEM.
Meat alternatives preferred if much cheaper than the real thing
05 February, 2025The price of meat alternatives is the more decisive factor for their acceptance, while similarities to the real thing don't matter as much, according to a US study.
Murdoch Uni's Food Centre enrolments have exceeded expectations
31 January, 2025Murdoch University's Food Centre in Nambeelup, WA, has now achieved campus status, with a good number of enrolments.
Unlocking the potential of a new high-value edible oyster
24 January, 2025James Cook University researchers are working with Food Agility CRC to develop Akoya oysters as an emerging premium food species.
The next dairy alternative: camel milk latte anyone?
24 January, 2025Camel milk is emerging as a good alterative to traditional dairy due to its hypoallergenic qualities and potential for being healthier for the gut, research finds.
Cheesy goodness for plant-based alternatives
21 January, 2025Food manufacturers are a step closer to replicating cheesy qualities in a healthy plant-based alternative thanks to new research on protein functionality and formulation.
The 2025 Global Taste Charts reveal flavour innovations
17 January, 2025 | Supplied by: Kerry Asia PacificFrom sophisticated street food to using native Australian and New Zealand ingredients, the global taste trends for 2025 will be bold.
A healthy diet helps the weighty battle with chronic pain
10 December, 2024Research from the University of South Australia shows that adopting a healthy diet can reduce the severity of chronic pain.
Six plant-based foods with brain-boosting benefits
04 December, 2024A new study by the University of Wollongong (UOW) has revealed why some plant-based foods have benefits beyond their nutritional value.
GNT Ventures seeks startups to shape food colour innovations
26 November, 2024Plant-based food colour supplier EXBERRY has launched an independent investment firm which will work with startups.
