Food design & research

Golden artificial tongue used to taste maple syrup

07 May, 2020

Canadian researchers have developed an artificial tongue using gold nanoparticles that can determine the taste and flavour complexity of maple syrup.


Low-cal sweetener study

07 May, 2020

A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.


Pork with Aussie flavour

30 April, 2020

Qld research is helping to create a uniquely Australian pork flavour signature using the oil from native macadamia nuts.


Aussie breakthrough: fast Salmonella testing

29 April, 2020

Scientists have developed new DNA tests that can quickly detect Salmonella bacteria, potentially helping to pinpoint the source of food poisoning outbreaks.


Good news for the wheat sensitive among us

27 April, 2020

Researchers have analysed the proteins that cause wheat sensitivity, and are developing tests that will help the production of low-allergen wheat varieties.


5 tips for keeping your food business safe during COVID-19

21 April, 2020 | Supplied by: SAI Global

A food safety expert shares five tips to help businesses in the food industry meet Australian and global food safety standards during the COVID-19 pandemic.


Climate change could shrink fish sizes

08 April, 2020

Researchers studying the effects of climate change have found that the global warming of oceans could make some fish shrink in size, and affect complex food webs.


Glug, glug, glug: what makes bottles empty faster?

08 April, 2020

Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.


Cold-brew vs hot-brew coffee: what's the difference?

06 April, 2020

Researchers have studied the health benefits of hot- and cold-brew coffee, and how they can change depending on the roast and temperature of the brew.


Trials begin for "golden goose" of salt-tolerant wheat

03 April, 2020

A new strain of salt-tolerant bread wheat with genes that can be traced back to wild relatives will begin field trials in Australia this year.


Cherry flavour research

31 March, 2020

By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.


FSANZ calling for comment on new genetically modified corn

26 March, 2020 | Supplied by: Food Standards Australia New Zealand

Food Standards Australia New Zealand is requesting feedback on an application to allow food from a genetically modified corn line in the Food Standards Code.


Food scientists develop lower-sodium processed turkey

19 March, 2020

Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.


Scientists develop a quick Salmonella detection method

10 March, 2020

Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.


Lettuce in space

10 March, 2020

Astronauts on the International Space Station have cultivated lettuce that is disease-free and safe to eat.


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