Using an innovative process to remove sugar from milk, Danone has developed a low-sugar yoghurt without artificial flavours, preservatives or colours.
Australia's barley exports increased by 30% but its share of global trade in barley declined over the period 2000–2005 to 2015–2019, according to AEGIC.
Australia's new open access quinoa variety is expected to create domestic and export opportunites.
Dairy Australia has updated the Dairy Passport app to help new workers learn skills and gain industry knowledge.
NIZO and its consortium partners have published a paper on a practical method for enumerating bacterial spores in cocoa powders in order to reduce spoilage.
Cell-based meat start-up Vow recently held a culinary demonstration of its multi-species meat platform.
Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to extend the use of mono- and diglycerides of fatty acids as a glazing agent for fruit and vegetables.
The F-DVS Pure Appeal culture is designed to help pasta filata makers produce mozzarella-type cheeses with a tailored level of browning for use on pizzas.
Unilever and biotech start-up Algenuity have teamed up to explore the potential microalgae bring in innovating future foods.
As the appetite for plant-based protein grows, the focus on meat analogues and processing technologies is also increasing.
Victus International's newly introduced V-Lab is working with high quality and effectiveness for all product development.
A new suspected detection of Panama disease tropical race 4 (TR4) has been found on a fifth banana farm in the Tully Valley.
Kellogg Company and its vanilla supplier, Symrise, have engaged in a project in Madagascar to responsibly source 100% of Kellogg's vanilla by 2020.
Nestlé has entered the plant-based seafood market with a tuna alternative product.