Nespresso aims to make every cup of Nespresso coffee, both for at home and for professional customers, carbon neutral by 2022.
The growing shift towards plant-based and lactose- and gluten-free diets is predicted to drive demand for yellow pea protein.
Fruit grower Montague is currently constructing an expansive new fruit processing facility in Narre Warren North in Victoria.
An independent commercial-scale farm trial has found that slower growing broiler chickens are healthier than conventional breeds of birds.
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.
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.
Cell-based meat start-up Vow recently held a culinary demonstration of its multi-species meat platform.
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.