Food design & research

Gut microbiome research funding recipients announced

17 May, 2023

Danone North America has selected this year's recipients of the 2022–2023 Annual Gut Microbiome, Yogurt and Probiotic Fellowship Program.


The physics of creating shelf-stable gummies

17 May, 2023

Formulation and storage, both of which alter how the molecules in the candies link together, are vital to keeping gummies in good condition.


Telstra partners with Charles Sturt to test digital farm platform

15 May, 2023

Charles Sturt and Telstra have partnered to assist the Farm Data Services platform to manage and integrate data from the Global Digital Farm.


Researchers develop 'GM safety net' for banana industry

15 May, 2023

QUT has developed a genetically modified variety of Cavendish banana designed to help save the world's Cavendish banana production.


Discovering the secrets of bubbles

05 May, 2023

Researchers investigated the stability of bubble chains in carbonated drinks, like champagne and sparkling wine.


Research: Defining junk food

02 May, 2023

An analysis of food policies by researchers has aimed to define 'junk food' and determine which foods should be subject to health-related policies.


Plant scaffolds developed for cultured meat

02 May, 2023

A research team has 3D-printed an edible cell culture scaffold using common plant proteins, allowing more sustainable lab-grown meat to be served on the table.


The NOLO project for South Australian winemakers

26 April, 2023

The South Australian Government has invested $1.98 million into a no- and low-alcohol (NOLO) trial-scale facility at the University of Adelaide.


Seaweed: a potential solution for increasing food demand

24 April, 2023

Seaweed provides a novel, alternative sustainable food source and bioproducts for human and animal consumption.


Scientists develop edible, rechargeable battery

19 April, 2023

Researchers have created a totally edible, rechargeable battery from materials that are normally consumed as part of a daily diet.


How do fermented foods affect brain function?

19 April, 2023

Fermented foods contain various brain messengers, such as seratonin, affecting moods and potentially leading to short- and long-term effects on the brain.


Chocolate Academy opens in New York

13 April, 2023

The Barry Callebaut Group has launched its second Chocolate Academy Centre in the United States, located in New York City.


Lab-grown fat could enhance cultivated meat

11 April, 2023

A study has found that fat-tissue could be applied to the production of cultivated meat to give it a more realistic texture and flavour.


Easter chocolate product launches increase 19% globally since 2022

06 April, 2023 | Supplied by: Mintel

Easter celebrations will be in full swing this year, sparking improved revenue for seasonal chocolates, according to the latest Mintel research.


GEA opens testing facility for slicing and packaging

04 April, 2023 | Supplied by: GEA Group

On 20 March, GEA opened the doors of the 1500 m2 Technology Centre (XLAB) of its Slicing & Packaging Business Unit, which will be used for product testing and training.


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