DNA base editing enables better Lactobacillus strains
29 April, 2025Thanks to DNA base editing technology, researchers have created a strain of Lactobacillus that doesn't produce diabetes-aggravating chemicals.
Tree sap: a plant-based gelatine alternative?
16 April, 2025Researchers from the University of Ottawa may have found a new plant-based alternative to gelatine in a legume plant by-product.
Making plant-based food tastier and more nutritious
10 April, 2025Lactic acid bacteria can help improve flavour and nutritional quality of plant-based dairy alternatives and possibly other alternative food, according to a new study.
MycoTechnology's flavour modifier achieves FEMA GRAS status
09 April, 2025MycoTechnology's ClearHT has received Generally Recognized As Safe (GRAS) status from the Flavor and Extract Manufacturers Association (FEMA) for use as a flavour with modifying properties (FMP) in multiple food and beverage categories.
Finding the right butter alternative for a vegan Scottish shortbread
26 March, 2025Experimental tests have determined the optimal fat content of vegan butter to bake a lactose-free version of a traditional Scottish staple.
Call for comment on mushroom chitosan as a preservative
25 March, 2025Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the use of a preservative derived from mushrooms.
Dietary fibre reclassified to help drive targeted health food
20 March, 2025Australian food scientists have reclassified dietary fibres — beyond just soluble and insoluble — to better guide targeted health food products.
FrieslandCampina Ingredients Nutri Whey ProHeat heat-stable whey protein
19 March, 2025 | Supplied by: FrieslandCampina IngredientsFrieslandCampina Ingredients has launched the Nutri Whey ProHeat heat-stable whey protein.
Flavour innovations on trend in 2025 and beyond
18 March, 2025 | Supplied by: MintelInterest in international flavours and sustainability is rising in Australia, according to the latest report from Mintel about emerging flavour trends driving the food and beverage industry.
Australian dairy winners announced
28 February, 2025Hard cheeses, non-bovine products and innovative flavours have been celebrated at the 2025 Sydney Royal Cheese & Dairy Produce Show.
Genetic predisposition plays role in bitter coffee taste
05 February, 2025 | Supplied by: Technical University of MunichWhy does coffee taste more bitter to some people than it does to others? Researchers at Technical University of Munich may have the answer.
Bird flu at Mainland's Otago farm, no disease yet on other farms
05 December, 2024About 1000 samples were received for testing at the Ministry for Primary Industries' (MPI) Wallaceville laboratory in Wellington, and it is prioritising analysis according to assessed risk.
Burcon, Puratos partner for innovative canola protein applications
03 December, 2024Burcon NutraScience Corporation, a global technology player in the development of plant-based proteins for foods and beverages, has partnered with Puratos, a provider of innovative bakery, patisserie, and chocolate ingredients and services.
Oily fish, fruits and beer can cut rheumatoid arthritis risk
03 December, 2024Moderate alcohol consumption and a higher intake of fruits, oily fish, and cereals are linked to a lower risk of rheumatoid arthritis, while tea and coffee may be linked to an increased risk.
NSW launches new online Varroa Management Tool
02 December, 2024Developed in collaboration with the North American Honeybee Health Coalition and tailored to Australian conditions, the tool aims to empower local beekeepers.
