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.
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.
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.
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.
Trials begin for "golden goose" of salt-tolerant wheat
03 April, 2020A 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, 2020By 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 ZealandFood 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, 2020Food 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, 2020Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.
