Climate change would lead to food system domino effect
23 August, 2022Researchers from the University of Sydney have found that extreme weather from climate change would lead to reduced food quality and nutrition, and possible job losses.
Frying oil development that can reduce waste
18 August, 2022The Enezol Company has produced fry oil that can be used twice as long, thus letting food processors reduce wastage.
Start-up develops marbled cell-cultivated pork loin
15 August, 2022Novel Farms Inc has produced marbled pork loin from cell cultures.
Researchers discover biocatalysis-boosting polymers
02 August, 2022Biocatalysis uses enzymes, cells or microbes to catalyse chemical reactions, and is used in the food industry to make products that are not accessible by chemical synthesis.
Sorting technology gets more food products from one fish
28 June, 2022Chalmers University of Technology researchers have developed a technology to process a fish into five distinct and useful parts.
Queensland researchers search for ingredients in sugarcane
24 May, 2022QUT researchers will work with Change Foods to find innovative ways to use sugarcane bagasse to produce new food products.
Microbial protein production, an alt-meat option
11 May, 2022Replacing a fifth of the world's red meat with a microbial alternative could halve deforestation and reduce carbon emissions, according to German and Swedish scientists.
Candy-coating method to fend off pill counterfeiting
09 May, 2022A Californian professor has come up with a solution for combating pharmaceutical fraud by coating pills in hundreds and thousands.
Desserts that can compute their own flavours
05 May, 2022Monash researchers are creating a 'cyber' food experience that combines logic operations with edible materials to create a liquid-centred dessert.
Printing chocolate with the ideal mouthfeel
03 May, 2022Scientists have used 3D printers to create chocolate with the optimal mouthfeel.
From algae to 4D printing: four food tech trends to watch
29 April, 2022How are health, sustainability and shape-shifting donuts moulding the future of what we eat? An RMIT expert explains.
Salmonella and chocolate: why does it happen?
28 April, 2022Salmonella is very rarely detected in chocolate, but after a recent outbreak of salmonellosis linked to chocolate products an investigation is currently underway by EU officials.
$4.4million plant-based protein research partnership
11 April, 2022The GrainCorp, CSIRO and v2food research partnership will help to develop processing expertise using the proteins found in soybeans, among other crops.
Can food manufacturers drive personalised nutrition?
08 April, 2022 by Benedict MalherbePersonalised nutrition is increasingly attractive to consumers, and manufacturers are uniquely positioned to cater to this hungry market.
FSANZ asks for feedback about review of infant formula
07 April, 2022A call for submissions regarding infant formulas has been made by the food standards agency, which will be reviewing the regulations covering these products.
