Food design & research

Massey University to help eradicate M. bovis from NZ

09 March, 2020

The Mycoplasma bovis Programme has selected Massey University to research the impacts of M. bovis on cattle in New Zealand.


Technology could help to reduce salt in processed food

06 March, 2020

A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.


'Soda tax' a fizzer in Philadelphia

02 March, 2020

Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.


The next green revolution for rice

26 February, 2020

Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.


Aussie food manufacturers failing to stop the salt

25 February, 2020

Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.


Fruit carrying citrus disease intercepted at border

21 February, 2020

Fruit carrying the citrus canker pathogen has been intercepted by Australian biosecurity officers, preventing a repeat of an earlier outbreak in 2004.


Chocolate: the sweet taste of... chemistry?

20 February, 2020 by National Institute of General Medical Sciences (NIGMS)

What makes chocolate so irresistible? It could be the chemical compounds commonly found in cacao beans, such as theobromine and epicatechin.


Pulse crop breakthrough sowing the seeds for change

20 February, 2020

A technique developed by researchers from the University of Western Australia could speed up the development of seeds, leading to more abundant pulse crops.


Honey could be used to 'landscape' the gut

13 February, 2020

Foods like honey, liquorice, stevia and neem could be used to trigger phage production in the gut, to control harmful microbes and balance microbial diversity.


Getting ready for digital brewers of the future

12 February, 2020 | Supplied by: Emerson Automation Solutions

Emerson is partnering with a Belgian-based brewery group to modernise a pilot brewery used to educate the digital workforce of the next generation of brewers.


Stabilising ice cream with freeze-dried strawberries

11 February, 2020

Researchers have found that freeze-dried berry powder can act as a stabiliser for ice cream, enabling it to keep its shape after reaching room temperature.


Have your cake and eat it with insect-based fat

11 February, 2020

Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.


An egg a day not tied to risk of heart disease

03 February, 2020

Consuming an egg a day does not impact blood cholesterol levels and is not tied to cardiovascular disease, according to the Population Health Research Institute.


Frequent UTIs? Going vegetarian could help

03 February, 2020

Forgoing meat could reduce the risk of contracting urinary tract infections, according to a study published in Scientific Reports.


Aussies opting for healthy drinks

28 January, 2020

Aussies are increasingly opting for healthy beverages when eating out, with sales topping $2.1 billion in 2018.


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