Food design & research

Coles launches carbon-neutral certified beef range

21 April, 2022

Coles has launched its certified own-brand carbon-neutral beef product range — certified as carbon neutral by Climate Active.

Study reviews salt reduction strategies for food manufacturers

20 April, 2022

In an effort to help food manufacturers, a review of scientific literature provides insight into the wide variety of salt-reducing technologies that exist.

Research: Microplastics entering human food chain

19 April, 2022 | Supplied by: Flinders University

A team of SA scientists has warned that microplastics are now finding their way into human food supplies — including wild-caught and ocean-farmed fish and seafood.

The science of sausage-eating satisfaction

13 April, 2022

Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made.

Research points to nutritionally charged infant formula

12 April, 2022 | Supplied by: Chr. Hansen

Newly published research has found that high concentrations of the sugars in breastmilk are safe for babies, marking the possibility of new infant formulas.

Edible silk design to extend shelf life of food is awarded

12 April, 2022

The development of a silk-based film that keeps food fresh has netted an MIT academic an innovation award.

$4.4million plant-based protein research partnership

11 April, 2022

The GrainCorp, CSIRO and v2food research partnership will help to develop processing expertise using the proteins found in soybeans, among other crops.

Can food manufacturers drive personalised nutrition?

08 April, 2022 by Benedict Malherbe

Personalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market.

FSANZ asks for feedback about review of infant formula

07 April, 2022 | Supplied by: Food Standards Australia New Zealand

A call for submissions regarding infant formulas has been made by the food standards agency, which will be reviewing the regulations covering these products.

Food process water may hold key for seaweed aquaculture

01 April, 2022

Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed.

CSIRO maps out Australia's protein future

22 March, 2022 | Supplied by: CSIRO

The CSIRO has released a report detailing how the country could approach protein in the next 30 years as the population and amount of food needed grow.

Scientists develop alternative for palm oil in food production

22 March, 2022

Scientists in Singapore have developed a method to produce and extract plant-based oils from a type of common microalgae, which could provide a 'greener and healthier' alternative to palm oil.

Scientists use texture from bug wings for antibacterial plastic

21 March, 2022

Scientists have utilised a nanotexture on insect wings to make an antibacterial coating that can passively kill up to 70% of bacteria.

Egg study seeks to crack the cholesterol mystery

21 March, 2022 | Supplied by: University of South Australia

Conducted by the University of South Australia, a new study hopes to understand whether or not eggs can lead to or prevent cardiovascular disease.

High-tech 'steaks' from vegetable protein

17 March, 2022

As a result of Harvard research into bulletproof material and surgical implants, a recently funded startup is now producing a meat alternative.

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