Azelis opens food & nutrition innovation centre in Singapore
08 June, 2022The centre will focus on food innovation and the development of sustainable ingredients and formulations, joining a network of labs in the region.
Researchers play spot the difference with browning bananas
12 May, 2022A study has been done to understand the browning process of bananas, which leads to millions of tonnes of fruit being thrown away each year.
Ocean microbe could be key to animal-free meat
05 May, 2022A fungus-like microbe from South Australia may prove to be an important component of making tasty animal-free meat.
Accelerating research and development of plant-based meat
01 May, 2022The rough estimation of global meat consumption is that it accounts for almost 30% of the total daily calories consumed.
Scientists discover why linseed oil goes bitter
27 April, 2022German researchers have discovered the cause of stored linseed oil's bitterness and have suggested ways of eliminating it entirely.
The science of sausage-eating satisfaction
13 April, 2022Scientists in Germany have used physics to describe the experience of eating sausages and have suggested how more satisfying vegan sausages could be made.
CSIRO maps out Australia's protein future
22 March, 2022The CSIRO has released a report detailing how the country could approach protein in the next 30 years as the population and amount of food needed grow.
Scientists develop alternative for palm oil in food production
22 March, 2022Scientists in Singapore have developed a method to produce and extract plant-based oils from a type of common microalgae, which could provide a 'greener and healthier' alternative to palm oil.
High-tech 'steaks' from vegetable protein
17 March, 2022As a result of Harvard research into bulletproof material and surgical implants, a recently funded startup is now producing a meat alternative.
Researchers call for transparency in pet food labelling
09 March, 2022After finding that samples of vulnerable sharks had been packaged under generic terms such as "fish", calls are being made for transparency in labelling.
Survey shows consumers hungry for probiotic foods
01 March, 2022The results of a Chr. Hansen study that delved into what consumers think about probiotics could lead to opportunities for the food industry.
Research discovery could lead to tastier fermented foods
15 February, 2022Gaining a better understanding of lactic acid bacteria, which are essential in creating fermented foods, could lead to healthier and tastier fermented foods and beverages.
E-tongue is sweet for food and beverage development
27 January, 2022Researchers have created an electronic version of taste buds that can detect low levels of sweet substances in complex mixtures.
Proper mussel cooking recommended following infections
25 January, 2022Consumers are being reminded to cook mussels thoroughly after a spate of bacterial infections due to improper preparation.
Australian research could herald future safety of bananas
24 January, 2022Researchers are working hard to develop bananas that are resistant to the highly infectious and persistent Panama disease.
