Discovering the secrets of bubbles
05 May, 2023Researchers investigated the stability of bubble chains in carbonated drinks, like champagne and sparkling wine.
Research: Defining junk food
02 May, 2023An analysis of food policies by researchers has aimed to define 'junk food' and determine which foods should be subject to health-related policies.
Plant scaffolds developed for cultured meat
02 May, 2023A research team has 3D-printed an edible cell culture scaffold using common plant proteins, allowing more sustainable lab-grown meat to be served on the table.
The NOLO project for South Australian winemakers
26 April, 2023The South Australian Government has invested $1.98 million into a no- and low-alcohol (NOLO) trial-scale facility at the University of Adelaide.
Seaweed: a potential solution for increasing food demand
24 April, 2023Seaweed provides a novel, alternative sustainable food source and bioproducts for human and animal consumption.
Scientists develop edible, rechargeable battery
19 April, 2023Researchers have created a totally edible, rechargeable battery from materials that are normally consumed as part of a daily diet.
How do fermented foods affect brain function?
19 April, 2023Fermented foods contain various brain messengers, such as seratonin, affecting moods and potentially leading to short- and long-term effects on the brain.
Chocolate Academy opens in New York
13 April, 2023The Barry Callebaut Group has launched its second Chocolate Academy Centre in the United States, located in New York City.
Lab-grown fat could enhance cultivated meat
11 April, 2023A study has found that fat-tissue could be applied to the production of cultivated meat to give it a more realistic texture and flavour.
Easter chocolate product launches increase 19% globally since 2022
06 April, 2023 | Supplied by: MintelEaster celebrations will be in full swing this year, sparking improved revenue for seasonal chocolates, according to the latest Mintel research.
GEA opens testing facility for slicing and packaging
04 April, 2023 | Supplied by: GEA GroupOn 20 March, GEA opened the doors of the 1500 m2 Technology Centre (XLAB) of its Slicing & Packaging Business Unit, which will be used for product testing and training.
International partnership to benefit food and beverage producers
31 March, 2023 | Supplied by: Australian Wine Research InstThe Australian Wine Research Institute and UK's Campden BRI have announced a partnership which will draw together their testing capabilities to provide solutions for food and beverage producers.
Magic Valley creates cultivated pork as its next alt-protein solution
30 March, 2023After the launch of its cultivated lamb last year, Melbourne-based agrifood startup Magic Valley is now launching its cultivated pork.
The mystery of fermented coffee
30 March, 2023 | Supplied by: American Chemical SocietyGrowing in popularity, this beverage has a raspberry-like taste and aroma, but the cause of this has been a mystery.
Layer by layer: improving the recipe for 3D-printing food
24 March, 2023Researchers identify a range of factors that affect the print quality and shape complexity of food created with additive manufacturing.
