Food design & research

Layer by layer: improving the recipe for 3D-printing food

24 March, 2023

Researchers 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 University

Columbia 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, 2023

Smell 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 Innovation

Hort 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, 2023

A 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, 2023

Two of the Association for the Cannabinoid Industry's novel foods applications have been validated by the Food Standards Agency in the UK.


Optimising potatoes for a better chip

14 March, 2023 | Supplied by: Agricultural Research Service

To celebrate National Potato Chip Day (14 March), we take a look at how scientists are developing better potato varieties for the production of better potato chips.


Deer milk may improve health, trial shows

08 March, 2023 | Supplied by: Pāmu Milk

A New Zealand clinical trial has found regularly consuming Pāmu Deer Milk may improve the health of women aged 65 and above.


Detecting food fraud in 45 minutes or less

03 March, 2023 | Supplied by: University of Missouri

Scientists have developed a quick detection method for determining if a food product has been modified or adulterated with fillers like vegetable oil.


Are gluten-free products as nutritious as gluten equivalents?

01 March, 2023

A research team in Spain has spent nine years monitoring gluten-free products to analyse whether or not they are nutritionally equivalent to gluten products.


Food science facility uses oil-free compressed air solution

01 March, 2023 | Supplied by: Elgi Equipments Ltd

A dedicated supply of 100% oil-free compressed air was required in the recent development of a food science facility in New Zealand.


Vow Group seeks approval for cultured quail

28 February, 2023 | Supplied by: Alternative Proteins Council

Vow Group has been congratulated by the Alternative Proteins Council on its application to Food Standards Australia New Zealand to approve cultured quail.


Fierce debate in the taco world — science video

22 February, 2023 | Supplied by: American Chemical Society

There's a fierce debate in the world of corn tortillas — is it okay to make them from pre-made corn flour or should they be made from dried corn kernels?


A solution to caffeine withdrawal symptoms: decaf coffee

20 February, 2023 | Supplied by: University of Sydney

In some good news for coffee drinkers, a placebo discovery has shown decaf coffee quenches withdrawal symptoms in people reliant on their daily caffeine fix.


Making room for mushrooms

15 February, 2023

The AMGA held a meet-up of Sydney chefs to launch its Blenditarian campaign, encouraging Australians to eat more mushrooms.


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