Food design & research

Scientists find non-destructive way to test spinach

30 September, 2020

Scientists have developed a non-destructive way to analyse the quality of fresh spinach, bypassing the need to destroy testing samples.

Wine industry event to be hosted online in October

28 September, 2020

A free event that will showcase emerging technology and research about the wine sector will be held online on 28 October.

Creating a splash: 3D printing of milk-based products

21 September, 2020

Researchers have developed a method for 3D printing of milk-based products at room temperature, while maintaining their temperature-sensitive nutrients.

Magic milk: Monash University infant formula research

04 September, 2020

A study has shown that infant formulas can be designed to enhance antimalarial drug delivery.

Sweet spot: from coffee, peanut waste to milk chocolate

24 August, 2020

Researchers have found a new way to put food waste in manufacturing to good use.

Study reveals best label for seafood grown from cells

04 August, 2020

A study by Rutgers University has determined the best term to use for seafood made from the cells of fish or shellfish, grown for commercial sale.

Curbing sugar cravings with gymnema sylvestre mint

04 August, 2020

A study by Massey University has found that gymnema sylvestre mint, a plant compound, can suppress taste responses to sweet compounds and reduce sugar cravings.

Food innovations from industry collaboration

27 July, 2020

FIAL launches its fifth edition of Celebrating Australian Food and Agribusiness Innovations, which features food innovations from 45 Australian businesses.

Stingless bee honey is the bee's knees

27 July, 2020

Researchers have found that native stingless bee honey contains a rare form of sugar with a lower glycaemic index (GI) than standard honey.

We all scream for musical ice cream

20 July, 2020

Ice cream that plays music while we're eating — could this be the future for our favourite frozen treat?

Aussie research could boost crop production

15 July, 2020

Research conducted by scientists at the Australian National University could lead to improvements in crop production, by ramping up photosynthesis.

Effects of insect meal, microalgae on poultry meat quality

06 July, 2020

Researchers have investigated whether alternative protein sources such as insect and microalgae alter meat quality when fed to chickens.

4 million Aussies self-diagnosing food allergies, study reveals

06 July, 2020

Research has revealed that more than 4 million Australians are self-diagnosing food allergies and intolerances.

The kokumi effect

02 July, 2020

Chanterelle mushrooms lend a unique taste to savoury dishes, known as the kokumi effect. Researchers have developed a method to determine how this effect is achieved.

Aussie wine consumption stable during COVID-19 lockdown

02 July, 2020

Research from the University of South Australia has shown that wine consumption rates have maintained steady pre-COVID-19 rates, even during lockdown.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd