Why does coffee taste more bitter to some people than it does to others? Researchers at Technical University of Munich may have the answer. [ + ]

From sophisticated street food to using native Australian and New Zealand ingredients, the global taste trends for 2025 will be bold. [ + ]

While food manufacturers already take steps to prevent the main causes of food contamination, there are some hidden contaminators that should also be avoided. [ + ]

Kokumi compounds can bring a richness of flavour to foods like cheese, but now scientists have explored their potential for sparkling wines. [ + ]

Australia's dairy sector is grappling with how best to transition to lower-emissions production, and how the cost will be borne, a new Rabobank report says. [ + ]

Low-moisture foods such as dried fruits, seeds, tree nuts and wheat flour are facing increasing food safety risks, but research on this remains limited. [ + ]

With rising consumer demand for lactose-free products, Kerry drives dairy innovation in Australia and New Zealand with lactase solutions. [ + ]

Stanford engineers are developing an approach to food texture testing that could pave the way for faux meat that wins over meat eaters. [ + ]

In this article, five of the most challenging foodstuffs in terms of thermal processing are discussed along with the heat exchanger solutions for manufacturers. [ + ]

Chocolate baubles, fruity snacks, Milkybar milk and instant coffee with a cool twist are some of the food and beverage products hitting the shelf in November. [ + ]

ADM has released its flavour and colour trends report for 2025, outlining the four key trends that are set to impact food and beverages in the future. [ + ]

Donald Trump's tariff plans on all imports to the US could cause challenges for Australia now that he has been elected as the 47th President of the United States. [ + ]

Food and beverage researchers are working to recreate the enjoyable aromas and flavours that can differentiate beer and wine in alcohol-free substitutes. [ + ]

With over half of consumers preferring aged cheese varieties, a new analysis method has been developed for full-bodied cheese flavour prediction and development. [ + ]

The last two years have seen a slowdown in investment by the global food and drink industry, but plant-based drinks and alternative proteins have continued to grow as a sector. [ + ]