Food design & research

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.

International partnership to benefit food and beverage producers

31 March, 2023 | Supplied by: Australian Wine Research Inst

The 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, 2023

After 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 Society

Growing 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, 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.

$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.

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.

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