Students create vegan hard-boiled egg
13 October, 2017 by Nichola MurphyFour students from the University of Udine have created a vegan 'non-egg' made from plant-based ingredients as part of an assignment.
Scientists boost the nutritional value of corn
12 October, 2017Rutgers scientists have found a way to genetically engineer corn to produce a nutrient called methionine in order to enhance its nutritional value, reducing animal feed and food production costs.
Consumer convenience drives Australia's Dairy & Soy market 2016–2021
06 October, 2017 by Nichola MurphyGlobalData's report 'Top Growth Opportunities: Dairy & Soy Food in Australia' predicts that the dairy and soy market will be worth US$13 billion between 2016 and 2021, with a compound annual growth rate (CAGR) of 4%.
Robots to research into AMR in livestock
06 October, 2017The Australian Government is providing financial backing of $1.3 million into the use of robots in antimicrobial resistance (AMR) on pig and chicken farms.
Healthy sugar battles obesity
04 October, 2017Sugar is widely associated with health concerns and obesity, but Sunshine Sugar aims to be the first in the world to install the technology to produce a sugar that is rich in antioxidants with a low glycemic index, called nucane.
DuPont Nutrition & Health SUPRO 90% protein nuggets
03 October, 2017 | Supplied by: DuPont Australia Pty LtdDuPont Nutrition & Health's SUPRO 90% protein nuggets have a high level of protein, and three new protein nuggets have been added to the product range.
NT Farmers rejoins AUSVEG
25 September, 2017The Northern Territory Farmers Association (NT Farmers) has resumed its membership with AUSVEG, the national industry representative body for vegetable growers.
Submissions invited on GM canola
18 September, 2017 by Nichola MurphyCSIRO and Nuseed Pty Ltd have applied to Food Standards Australia New Zealand (FSANZ) requesting that the Australia New Zealand Food Standards Code is changed to permit food from a genetically modified canola line that produces an omega-3 fatty acid, and submissions are invited on this application.
Fruit fly farming start-up to harvest clean, high-protein ingredient
07 September, 2017Israeli start-up Flying SpArk is farming Mediterranean fruit flies to harvest a high-protein, odourless, nearly cholesterol-free ingredient for human consumption. Rich in calcium, iron and potassium, the ingredient is sustainably produced — and Flying SpArk hopes it can be used to address shortages in global nutrition.
Dairy diet changed human skull shape
06 September, 2017 by Nichola MurphyThe cultural shift from hunter-gatherer to farmer has had an impact on the shape of the human skull, according to researchers at The University of California.
Researchers develop "game changer" for avocado production
05 September, 2017 by Nichola MurphyResearchers from the University of Queensland have developed technology that could double avocado production and therefore address the world shortage.
Stolen avocados sold on Facebook
24 August, 2017 by Nichola MurphyThe demand for avocados has increased dramatically in recent years and has led to thieves in New Zealand selling stolen avocados over social media.
Global inequalities in the cost of meat
24 August, 2017 by Nichola MurphyMeat prices vary dramatically between countries, but this does not take into account the average minimum wage. Affordability for meat is relative to the labour hours, and the 2017 Meat Price Index from Caterwings outlines this.
Health checks for South Australia's sheep flock
21 August, 2017Meat & Livestock Australia has announced a $3 million investment (over three years) with the aim of reducing the incidence and costs of endemic health conditions affecting South Australia's sheep flock.
Industrial cheesemaking secrets revealed
21 August, 2017To produce more than a billion dollars' worth of cheese each year, Australian cheesemakers rely on starter cultures that convert lactose to lactic acid. The bacterium Lactococcus, the most commonly used starter culture in cheese production in Australia, is revealing some of its secrets to UQ researchers.
