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.
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.
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.
Dieticians warn high cost of living may lead to poor diets
04 May, 2022With chicken nuggets costing less than lettuce, Dieticians Australia has cautioned that high prices of fresh foods could push families towards cheaper and unhealthier diets.
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, 2022 | Supplied by: RMIT UniversityHow 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.
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.
Electric chopsticks amp up salty flavour
22 April, 2022Electric chopsticks that increase the perception of salt have been developed by Japanese scientists.
Coles launches carbon-neutral certified beef range
21 April, 2022Coles has launched its certified own-brand carbon-neutral beef product range — certified as carbon neutral by Climate Active.
Study reviews salt reduction strategies for food manufacturers
20 April, 2022In an effort to help food manufacturers, a review of scientific literature provides insight into the wide variety of salt-reducing technologies that exist.
Research: Microplastics entering human food chain
19 April, 2022 | Supplied by: Flinders UniversityA team of SA scientists has warned that microplastics are now finding their way into human food supplies — including wild-caught and ocean-farmed fish and seafood.
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.
