Food design & research

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.


AFGC calls on government to protect food makers from EU FTA demands

10 February, 2023 | Supplied by: Australian Food & Grocery Council

A controversial EU free trade agreement has placed Australian food manufacturers under threat as it moves to ban the use of common food names on products.


Could eating seaweed help the planet?

07 February, 2023

A University of Queensland-led study shows that seaweed could provide a possible solution for food security, biodiversity loss and climate change challenges.


New test detects deadly fish virus that threatens barramundi

07 February, 2023

A third variant of the ISKN virus, which is causing fish deaths in barramundi farms in Southeast Asia, can now be identified in a new test developed by scientists.


Weastern wonders and more: the food trends shaping the industry

30 January, 2023 | Supplied by: FrieslandCampina Professional

FrieslandCampina Professional has published its Trend Report, highlighting three global industry trends: Weastern Wonders, Conscious Curiosity and Sensory Novelty.


Beans IN toast: UK project to enhance bread with faba beans

25 January, 2023

Part of the 'Raising the Pulse' project in the UK is aiming to make bread more nutrient-dense by adding locally grown beans.


The sequence counts when it comes to taste perception

24 January, 2023

Researchers find out why the order in which we eat food can be decisive for bitter taste perception and what role bitter taste receptors play in this process.


Using lubrication science to design low-fat chocolate

19 January, 2023

Scientists have analysed the eating process of chocolate as it changes from a solid into a smooth emulsion; the results could help to develop next-gen chocolates...


3D ink from waste for making cultured meat

16 January, 2023

Researchers have found a solution for one of the main challenges associated with making cultured meat — creating a cost-effective edible ink.


Let's take a look at how AI is changing food production

09 December, 2022 | Supplied by: NotCo

AI is being used to train machines to think like food scientists and create new recipes — let's see how the technology is being used at food-tech company NotCo.


Getting the right formula for front-of-pack nutrition labels

08 December, 2022 | Supplied by: Kerry Taste & Nutrition (APMEA)

Kerry has launched a tool designed to help manufacturers optimise the nutritional profile of products while being aware of the various front-of-pack regulations.


How chocolate changed the world: an upcoming investigation

05 December, 2022

Following the awarding of a Global Professorship, the history of chocolate and how it has changed the world will be investigated at the University of Reading.


Plant-based salami concepts

02 December, 2022

Ingredients specialist Loryma has developed plant-based salami concepts that are designed to replicate the visual and haptic properties of traditional salami.


Mushroom fermentation: next-generation food

02 December, 2022 | Supplied by: MycoTechnology

MycoTechnology and IFF have entered a partnership to co-develop alternative proteins using mushroom technology for the European market.


Gut bacteria discovery in infants

15 November, 2022 | Supplied by: Nestle Health Science

Nestlé scientists have discovered a gut bacteria prevalent in the transition from infancy to early childhood that could help with the development of future products.


  • All content Copyright © 2024 Westwick-Farrow Pty Ltd