Scientists develop edible, rechargeable battery
19 April, 2023Researchers 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, 2023Fermented 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, 2023The 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, 2023A 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: MintelEaster 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 GroupOn 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.
International partnership to benefit food and beverage producers
31 March, 2023 | Supplied by: Australian Wine Research InstThe Australian Wine Research Institute and UK's Campden BRI have announced a partnership which will draw together their testing capabilities to provide solutions for food and beverage producers.
Magic Valley creates cultivated pork as its next alt-protein solution
30 March, 2023After the launch of its cultivated lamb last year, Melbourne-based agrifood startup Magic Valley is now launching its cultivated pork.
The mystery of fermented coffee
30 March, 2023 | Supplied by: American Chemical SocietyGrowing in popularity, this beverage has a raspberry-like taste and aroma, but the cause of this has been a mystery.
Layer by layer: improving the recipe for 3D-printing food
24 March, 2023Researchers identify a range of factors that affect the print quality and shape complexity of food created with additive manufacturing.
How close to reality is 3D-printed food?
22 March, 2023 | Supplied by: Columbia UniversityColumbia engineers look at the benefits and drawbacks of 3D-printed food technology and how our kitchens could look in the software-controlled future.
Painting a picture that makes sense and scents
21 March, 2023Smell involves about 400 unique receptors so researchers are now working towards a deeper understanding or picture of olfaction, which could have implications for food science.
$1m investment in Australian citrus
21 March, 2023 | Supplied by: Hort InnovationHort Innovation will invest nearly $1m to assess new citrus varieties that are suited to Australian growing conditions.
Meat-free proteins, an allergy assessment
17 March, 2023A team of scientists in the Netherlands set out to investigate the allergy risk associated with meat-free proteins made of legumes.
Development with novel foods process for CBD products in Britain
15 March, 2023Two of the Association for the Cannabinoid Industry's novel foods applications have been validated by the Food Standards Agency in the UK.
