What's new on the shelf: new food products for Easter
02 April, 2025From spicy snacks and creative Easter treats to icy and elevated flavours for winter, here's a selection of the latest products hitting the supermarket shelves.
Don't force the process: making foie gras more ethical
31 March, 2025Researchers are exploring more ethical ways to replicate the indulgent taste of foie gras without using the traditional method of force-feeding ducks or geese.
Seedlab Australia's Bootcamp 11 helps incubate the next wave of FMCGs
24 March, 2025The program is helping its latest cohort of early-stage FMCG businesses tap into consumer trends with products such as functional beverages and performance-focused snacks.
A mango a day could keep the doctor away
07 March, 2025Research out of the US has revealed that mangoes could be a weapon against chronic conditions like type 2 diabetes.
How 'wizards' are helping winemakers
06 March, 2025Researchers from La Trobe University have developed a smoke sensor that has the potential to save hundreds of millions of dollars in lost wine production.
Baskin-Robbins launches 'deceptive' dessert range
06 March, 2025The ice cream producer has introduced a limited-edition range of desserts to the market inspired by the 'real or fake' social media trend, where one type of food mimics another.
Unexpected health benefit of brewing tea
05 March, 2025A new study has highlighted the potential for tea consumption to contribute to reduced heavy metal exposure in populations worldwide.
Launch of 100-year-old Barossa wine
03 March, 2025Seppeltsfield has unveiled the 1925 100 Year Old Para Vintage Tawny as the latest addition to its historic Centennial Collection.
Edible coatings keep fruit fresh for longer
28 February, 2025A research team led by the University of Queensland has developed a way to combat food waste by slowing food spoilage — without the use of chemicals.
Chickpea tempeh, a new protein food for the future
20 February, 2025 | Supplied by: University of Massachusetts AmherstSometimes used as a meat alternative, tempeh is a fermented fungal food traditionally made from soybeans, but a new type of tempeh is now being developed using chickpeas and peas.
Six of the latest food products hitting the supermarket shelves
19 February, 2025February arrives with a variety of new food products hitting supermarket shelves, including some early Easter treats and snacking options such as spicy chips, ice cream balls and low-sugar granola.
Cereal science: finding a nutritional mix for pancakes
18 February, 2025Pancakes are normally made with refined flours but food scientists have been working to find a more nutritional mix using wholegrains — the results could provide insights for flour manufacturers.
'Wizards' solve a smoke-taint dilemma for Aussie wine industry
18 February, 2025 | Supplied by: La Trobe UniversityA La Trobe University smoke sensor is in the process of being rolled out across the wine industry, which has the potential to save hundreds of millions of dollars in lost wine production.
Purina PetCare expands pyramid-shaped cat food range
13 February, 2025Nestlé Purina PetCare is expanding its pyramid-shaped wet cat food in Europe and the US, as Nestlé focuses on 'fewer, bigger and better' innovations.
Frothy options: pea-based cappuccino of the future
12 February, 2025 | Supplied by: Institut Laue-LangevinA team of researchers has investigated the functional foaming ingredients in food, bringing plant-based options a step closer.
