Food design & research

The colour of tomatoes may affect their flavour

30 July, 2021

The pigments that colour tomatoes may also affect their flavour, according to a joint study by the University of Tsukuba and the University of Florida.


Vegetable fat development could be used for margarines

27 July, 2021

KU Leuven researchers have developed an unsaturated fat that remains solid at room temperature, unlike traditional unsaturated fats such as olive oil.


The science of scent for flavour in food

22 July, 2021 by Emily Caldwell, Ohio State News

Researchers study sense of smell to optimise food for consumption.


Pet food could be linked to dog deaths in Victoria

21 July, 2021

Pet food regulator PrimeSafe is investigating a cluster of dogs affected with severe liver disease in Victoria.


Research hub opens for onshore lobster aquaculture

15 July, 2021

A new Australian research hub hopes to establish a sustainable onshore lobster aquaculture industry.


Improving wine quality by slowing grape ripening

07 July, 2021

To counteract negative effects of climate change on wine quality, scientists have been testing different growing conditions for cabernet sauvignon grapes.


NotCo and Umiami win Food-Tech innovation challenges

06 July, 2021

Technology that creates a whole-cut-like product from plant protein and AI technology that replicates animal products in plant-based forms were the winners.


No whey! Plant-based protein shakes could be on the rise

29 June, 2021

Potato and rice protein shakes may be potential viable alternatives to milk-based whey protein shakes, and may even help diabetics, according to a UK study.


Food product launches: from cold brew coffee gelato to probiotic drinks

24 June, 2021

Here's a quick wrap about some of the recent food products hitting the shelves, including pure cacaofruit chocolate, plant-based probiotics and more...


Machine learning used to evaluate nanoparticle risk in food

18 June, 2021

Nanotechnology can provide many benefits for crop yield, but what about the health risks? Texan researchers use machine learning to evaluate the risks for food...


Scientific research to reignite aquaculture industry

17 June, 2021

The commercial potential of Australia's aquaculture industry will be discussed at a public hearing by the House Agriculture and Water Resources Committee.


CSIRO Venture Science and Company Creation

27 May, 2021 | Supplied by: CSIRO

CSIRO Company Creation is a new innovation model for industry and research organisations to collaboratively build new ventures to develop and deliver science and technology to address market opportunities.


Market report estimates future high demand for reishi mushroom products

26 May, 2021

Demand for reishi mushroom products is anticipated to increase in the near future, according to a recently published market report.


VegKIT project: increasing children's vegetable intake and supply chain initiatives

26 May, 2021 | Supplied by: CSIRO

Thanks to funding from Hort Innovation, CSIRO has brought together researchers to deliver an integrated national approach to improving Australian children's vegetable consumption.


Morphing pasta: from 2D to 3D to save packaging

07 May, 2021

A simple mechanism has been developed to produce 3D foods, such as pasta, in flattened forms, which could potentially reduce waste from plastic packaging.


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