Food design & research

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.

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.

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.

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.

Start-up develops microalgae-based milk alternative

05 May, 2021

The company said the product promises to eliminate allergies making it safe for consumption for people with lactose intolerance.

Insect industry has legs: CSIRO releases roadmap

03 May, 2021 | Supplied by: CSIRO Head Office

Australia's national science agency, the CSIRO, has outlined a roadmap that shows how Australia could become a player in the billion-dollar global edible insect industry.

Extending the shelf life of foods with a lactic acid solution

29 April, 2021

Danish scientists have utilised a by-product from cheese production to create an antimicrobial solution that can extend the shelf life of certain food products.

Fermenting unique flavours from coffee beans

28 April, 2021 | Supplied by: Nestle Professional

The Nestlé research team has gained a deeper understanding of coffee post-harvesting conditions, and their impact on the quality of coffee.

Plant-based fish market to surge this decade

19 April, 2021

A study has found the plant-based fish market is expected to grow by more than 13 times its current state over the next 10 years.

Monitoring microbes with handheld DNA sequencers

15 April, 2021

Researchers have tested handheld DNA sequencers as a routine microbial monitoring solution for food production facilities.

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