Beeting the competition with fruits and veggies
09 June, 2022 | Supplied by: University of South AustraliaSouth Australian scientists have found that eating beetroot provides exercise performance boosts.
Azelis opens food & nutrition innovation centre in Singapore
08 June, 2022 | Supplied by: AzelisThe centre will focus on food innovation and the development of sustainable ingredients and formulations, joining a network of labs in the region.
Researchers create digital twins of fruit to reduce waste
07 June, 2022Analysis has discovered that up to half of all citrus fruit is shipped outside ideal temperature, which leads to substantial wastage.
Detecting foodborne contaminants before they strike
06 June, 2022Scientists are working on sensors that can quickly detect dangerous viruses and toxins in food before they cause disease.
QR-coded milk could reduce food waste
03 June, 2022Cornell University researchers are assessing whether a QR code instead of a simple expiry date could be more accurate and therefore reduce the amount of milk waste.
Researchers fish for healthy proteins
31 May, 2022 | Supplied by: Tokyo University of ScienceResearch shows that a health food ingredient is commonly found in the parts of fish discarded by food processors, suggesting it could be harvested productively.
FSANZ to assess alcohol energy labelling
27 May, 2022 | Supplied by: Food Standards Australia New ZealandRegulations about how alcoholic beverages are labelled are currently being assessed, with a report suggesting energy labelling may be required.
Queensland researchers search for ingredients in sugarcane
24 May, 2022 | Supplied by: Queensland University of TechnologyQUT researchers will work with Change Foods to find innovative ways to use sugarcane bagasse to produce new food products.
Oat products may be coeliac-friendly, scientists say
20 May, 2022Oats and products with oats in them may not be as bad for sufferers of coeliac disease and gluten intolerance as previously thought, new research suggests.
Scientists recommend bioactives in dietary guidelines
18 May, 2022Food scientists have recommended that bioactives be included in dietary guidelines as a means of promoting good health.
Researchers work to understand virus-prone garlic
16 May, 2022Queensland researchers are trying to understand how garlic can be infected with viruses but not display obviously negative outcomes.
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.
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.
Ocean microbe could be key to animal-free meat
05 May, 2022 | Supplied by: Flinders UniversityA fungus-like microbe from South Australia may prove to be an important component of making tasty animal-free meat.
