Australian native tea plans to go global
01 June, 2020 | Supplied by: Australian Native ProductsAn Australian lemon myrtle grower plans to expand into the international tea market with its caffeine-free citrus tea that tastes and smells like the Australian bush.
Bush food: researching the green plum
01 June, 2020Researchers from the University of Queensland are investigating the health benefits of the green plum, a native Australian fruit grown in East Arnhem Land.
Findings from romaine lettuce E. coli investigation in US
25 May, 2020The FDA has released findings of an investigation into three US outbreaks of E. coli O157:H7 illnesses that occurred last year, all tied to romaine lettuce.
Turning banana waste into food packaging
22 May, 2020UNSW celebrates research that has uncovered a way to turn waste banana stalks into biodegradable and recyclable packaging material for the food industry.
Technologies that could transform our food systems
21 May, 2020A variety of promising, ready or near-ready technologies that could transform global food systems have been identified in a new study.
Scientists closer to developing heat-tolerant wheat
14 May, 2020Researchers have found a way to control the molecular machinery of photosynthesis in wheat, which could help build heat-tolerant crops that grow at 35°C.
Low-cal sweetener study
07 May, 2020A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.
Golden artificial tongue used to taste maple syrup
07 May, 2020Canadian researchers have developed an artificial tongue using gold nanoparticles that can determine the taste and flavour complexity of maple syrup.
Pork with Aussie flavour
30 April, 2020Qld 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, 2020Scientists 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, 2020Researchers 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 GlobalA 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.
Glug, glug, glug: what makes bottles empty faster?
08 April, 2020Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.
Climate change could shrink fish sizes
08 April, 2020Researchers 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.
Cold-brew vs hot-brew coffee: what's the difference?
06 April, 2020Researchers 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.
