Food design & research

Popcorn: a microbiome-boosting superfood in disguise

15 November, 2022 | Supplied by: University of Nebraska-Lincoln

A University of Nebraska-Lincoln research team has bred new varieties of popcorn to outperform other kernels in nutritional value and taste.

Bioengineered yeast: the future of space food

14 November, 2022 | Supplied by: Macquarie University

New research explores a customisable food system that provides dishes with the taste, texture and nutrients of their Earth-bound counterparts for space travellers.

Market for milk from cows using limited antibiotics

11 November, 2022

Researchers at Cornell University have found that consumers would be willing to pay a slightly higher price for milk from cows only treated with antibiotics when medically necessary.

Will there be enough cherries for Christmas?

08 November, 2022

Australia's cherry sector is in a growth phase, but wet weather hangs over the upcoming harvest and may limit Christmas supply.

Building new food production technologies

08 November, 2022

The Food without Fields project, coordinated by VTT, examined the possibilities and challenges of new food production methods in Finland.

Building a food safety culture

08 November, 2022 by Dr Douglas Powell, Andrew Thomson and Madhu Jeyakumaran | Supplied by: Think ST Solutions

What does food safety culture mean and why is it important to create a food safety culture in your business?

Scallop research to support the WA seafood industry

04 November, 2022

A shellfish research facility at Hillarys in WA has been upgraded to allow for an expansion of the research into new species such as scallops.

NZ initiative to reduce food waste across supply chain

02 November, 2022

NZ food businesses have been invited to join the Kai Commitment project, which is designed to reduce food waste across NZ's food supply chain.

Future food concept: bacteria-based whipped cream

01 November, 2022

Food researchers in Denmark have developed a fat-free prototype for both velvety and stiff whipped cream, which is built using bacteria instead of milk fat.

Can taller food improve flavour?

27 October, 2022

The growing height of foods might leave us open-mouthed, but some research has shown the tall trend could come with unexpected taste benefits.

Does processing soy lessen its nutritional benefits?

17 October, 2022

Scientists from Unilever and Wageningen University and Research have reported that they have discovered processing soy doesn't decrease its protein nutritional quality.

What's new on the shelf?

17 October, 2022

From chocolate hazelnut hommus to vegetable waste ready meals, we take a look at what's new on shelves.

Bringing Indigenous bushfoods to the table

12 October, 2022

While Australia has a growing bushfood industry, not enough has been done to centre Indigenous people in this market.

Improving the flavour of plant-based meats

05 October, 2022

Professor Ian Fisk, Director of the International Flavour Research Centre, talks about his exciting research on improving the flavour of plant-based alternative proteins.

Drying and evaporation technology for plant-based products

04 October, 2022 by Jim McMahon | Supplied by: Dendert

Changing market demands are driving food processors towards developing plant-based proteins that require drying and evaporation process technologies.

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