Plant-based salami concepts
02 December, 2022Ingredients specialist Loryma has developed plant-based salami concepts that are designed to replicate the visual and haptic properties of traditional salami.
Mushroom fermentation: next-generation food
02 December, 2022 | Supplied by: MycoTechnologyMycoTechnology and IFF have entered a partnership to co-develop alternative proteins using mushroom technology for the European market.
Popcorn: a microbiome-boosting superfood in disguise
15 November, 2022 | Supplied by: University of Nebraska-LincolnA University of Nebraska-Lincoln research team has bred new varieties of popcorn to outperform other kernels in nutritional value and taste.
Gut bacteria discovery in infants
15 November, 2022 | Supplied by: Nestle Health ScienceNestlé scientists have discovered a gut bacteria prevalent in the transition from infancy to early childhood that could help with the development of future products.
Bioengineered yeast: the future of space food
14 November, 2022 | Supplied by: Macquarie UniversityNew research explores a customisable food system that provides dishes with the taste, texture and nutrients of their Earth-bound counterparts for space travellers.
Market for milk from cows using limited antibiotics
11 November, 2022Researchers at Cornell University have found that consumers would be willing to pay a slightly higher price for milk from cows only treated with antibiotics when medically necessary.
Will there be enough cherries for Christmas?
08 November, 2022Australia's cherry sector is in a growth phase, but wet weather hangs over the upcoming harvest and may limit Christmas supply.
Building a food safety culture
08 November, 2022 by Dr Douglas Powell, Andrew Thomson and Madhu Jeyakumaran | Supplied by: Think ST SolutionsWhat does food safety culture mean and why is it important to create a food safety culture in your business?
Building new food production technologies
08 November, 2022The Food without Fields project, coordinated by VTT, examined the possibilities and challenges of new food production methods in Finland.
Scallop research to support the WA seafood industry
04 November, 2022A shellfish research facility at Hillarys in WA has been upgraded to allow for an expansion of the research into new species such as scallops.
NZ initiative to reduce food waste across supply chain
02 November, 2022NZ food businesses have been invited to join the Kai Commitment project, which is designed to reduce food waste across NZ's food supply chain.
Future food concept: bacteria-based whipped cream
01 November, 2022Food researchers in Denmark have developed a fat-free prototype for both velvety and stiff whipped cream, which is built using bacteria instead of milk fat.
Can taller food improve flavour?
27 October, 2022The growing height of foods might leave us open-mouthed, but some research has shown the tall trend could come with unexpected taste benefits.
Does processing soy lessen its nutritional benefits?
17 October, 2022Scientists from Unilever and Wageningen University and Research have reported that they have discovered processing soy doesn't decrease its protein nutritional quality.
What's new on the shelf?
17 October, 2022From chocolate hazelnut hommus to vegetable waste ready meals, we take a look at what's new on shelves.
