CSIRO's protein powder creates added value from red meat
08 May, 2024Protein balls and other nutritious snacks can be made using CSIRO's latest ingredient development — a protein powder created from red meat.
Anton Paar’s “Field Guide to Plant-Based Food Analysis”
01 May, 2024Understanding the complexities of plant-based ingredients and products is paramount.
Piglet research to help optimise formula for babies
19 April, 2024Charles Sturt University is conducting a trial with piglets to help discover the best human breast milk alternative.
Salty snack study: does size matter?
12 April, 2024Food scientists have suggested that the size of individual salty snacks could have an effect on the quantity and speed at which they are consumed.
Meaty mould: could it be the smart food of the future?
15 March, 2024While a mould patty burger doesn't sound too appetising, fungi is being explored as a promising source of food innovation for the future and it could also be tasty.
Espresso yourself — a sensor-based approach for coffee tasting
07 March, 2024Researchers in Italy have introduced a novel approach for assessing the quality of coffee.
Dairy facts can make consumers buy more milk, study finds
01 March, 2024A new consumer study looked at how their behaviour is influenced after viewing infographics and educational material about dairy's nutritional benefits.
First act in ACT's new approach to local food production
21 February, 2024Natural Capital Economics has been contracted to deliver a study into the food system in the ACT as a guide for the state government's local food production strategy.
A traditional Indigenous bushfood could be the next superfood
12 February, 2024Wattleseed could be the centre of a new Indigenous industry, according to a University of Queensland researcher.
Chocolate bar made with new protein grown out of thin air
29 January, 2024A Finnish food company, introducing a limited-edition chocolate snack bar with a novel protein ingredient in Singapore, is set to ramp up production soon.
Research: Inflammatory food could contribute to muscle aging
23 January, 2024Inflammatory foods may contribute to muscle degeneration in people aged over 65, University of the Sunshine Coast research has found.
How do our bodies metabolise flavonoids?
06 December, 2023With plant-based lifestyles becoming more popular, the power of foods such as broccoli, celery and tofu, rich in flavonoids, is becoming clearer.
Using neuroscience in the development of new food products
23 November, 2023Givaudan is collaborating with a neuroscience company to help it establish a better understanding about consumer preferences during food product development.
Creating a super spud
24 October, 2023Researchers from McGill University have created a potato super pangenome to identify genetic traits that can help produce the next super spud.
Are some food products addictive?
16 October, 2023Researchers claim global health could be improved by acknowledging that certain types of processed foods have addictive properties.
