Food design & research

Aussie yams in the spotlight

28 June, 2023

Research from the University of Queensland has put a spotlight on Aussie yams, which may soon be cultivated for their potential nutritonal value.

Cultivated chicken approved for US plates

27 June, 2023

Upside and Good Meat have received regulatory approval in the US to sell their cultivated chicken products in the US.

Using the sea for food production

21 June, 2023

A recent study from Tufts University has suggested that farmers could shift from land to sea to help solve food security issues.

Fonterra announces first nutrition science investment

13 June, 2023 | Supplied by: Fonterra Brands Australia Pty Ltd

Following the creation of a dedicated nutrition science branch within the Co-op, Fonterra has announced an investment in US-based company Pendulum.

Plant-based yoghurt vs dairy yoghurt — nutrition study

08 June, 2023

In a comparison of plant-based vs dairy yoghurts, almond milk yoghurt came out on top in terms of nutritional density but a hybrid product could have potential.

The rise of sourdough: is it the heathiest bread?

07 June, 2023

In recent years, sourdough bread has gained popularity as a health food; however, researchers have found it may not be healhiest choice, unless it's wholegrain.

The future of the global food system

06 June, 2023

With the world's population estimated to grow to 10 billion in 30 years' time, nothing is off the table when it comes to food according to UNSW experts.

Trial-scale NoLo facility now open in SA

01 June, 2023

Claimed as a world's first, a new trial-scale no- and low-alcohol research facility has now opened at the University of Adelaide's Hickinbotham Roseworthy Wine Science Laboratory.

Using shrimp to keep white bread white

31 May, 2023

Due to health concerns surrounding traditional whitening agents, there is a search to find organic, bio-compatible analogues as a replacement.

Researchers develop allergy-free chicken egg

30 May, 2023

Using genome editing technology, researchers have produced an egg without ovomucoid, the protein that causes egg white allergies.

The conundrum of plant-based alternatives

30 May, 2023

Australian food scientist Dr Hazel Mactavish-West believes many plant-based alternatives are failing to deliver on taste, promise, price and nutrition.

Speeding up pathogenic bacteria testing

26 May, 2023

Researchers from the University of Delaware have developed a way to rapidly test plants for pathogens before they are sold for consumption.

Non-invasive allergen testing: research

25 May, 2023

During the food production process, it's vital to have reliable methods of allergen testing in place as cross-contamination can occur easily.

Plastics pervasive across entire food chain

23 May, 2023

A study led by CSIRO has found that micro and nanoplastics are pervasive in our food supply and may be affecting food safety and security on a global scale.

Industrial-scale seaweed production in development

22 May, 2023

A Flinders University research project aims to explore and develop industrial-scale seaweed production, expected to create hundreds of jobs in regional Australia.

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