Fermented milk's potential to reduce hypertension
23 March, 2021The research suggests that there is potential for the creation of tailor-made fermented milks to help reduce hypertension.
New ice cream trends emerge but flavour still king
22 March, 2021 | Supplied by: Innova Market InsightsThese include non-dairy formulations, low sugar recipes, cleaner labels and ethical ingredients.
Nestlé meets pledge and joins EU cage-free egg call
22 March, 2021 | Supplied by: Nestle ProfessionalNestlé has joined a call for the European Union to outlaw cages for laying hens.
Essential oil to improve storage of fish
11 March, 2021A study has found an essential oil may hold the key to preventing fish from going off as quickly in the fridge.
Capilano's un-bee-lievable interactive tool
08 March, 2021 | Supplied by: Capilano Honey LimitedCapilano Honey has launched an interactive tool that shows what our meals might look like without the work of bees.
The impact environmental conditions have on whiskey
08 March, 2021While it is known that environmental conditions affect other agricultural products such as wine, their effect on whiskey is largely unexplored.
Food science: helps us understand dairy products
04 March, 2021By using a more complex model for neutron scattering data, researchers can better understand the composition of materials such as milk.
Aussie bushfood industry receives a boost
03 March, 2021The Australian bushfood industry is set for a boost after a deal between Indigenous Traditional Owners and Custodians and the University of Queensland.
Taking the guesswork out of cheese production
03 March, 2021 | Supplied by: RMIT UniversityResearchers have devised a method that allows cheese quality to be checked much earlier and more precisely, making cheese production more efficient.
The road to sustainable, mass-produced cellular seafood
02 March, 2021Researchers have mapped out the events required for cell-based seafood to deliver environmental benefits.
Nestlé launches plant-based coffee lattes in Japan
23 February, 2021 | Supplied by: Nestle ProfessionalNestlé Japan has launched a range of Nescafé lattes crafted with plant-based ingredients to keep up with the growing trend of plant-based food in Japan.
QUT research creates Panama disease-resistant bananas
23 February, 2021Australian researchers have developed a line of Cavendish bananas resistant to the catastrophic Panama disease tropical race 4 (TR4).
FSANZ proposes to change maximum residue limits
22 February, 2021MRLs are the highest amount of an agricultural or veterinary chemical residue allowed to remain in food sold in Australia.
Danish company develops plant-based soft ice
17 February, 2021Danish food company Naturli' has developed a 100% plant-based soft ice that is ready to be distributed worldwide.
Nestlé launches vegan KitKat
16 February, 2021 | Supplied by: Nestle ProfessionalNestlé announced its latest foray into the plant-based confectionery industry launching a vegan KitKat range this year.
