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.
Research points to nutritionally charged infant formula
12 April, 2022 | Supplied by: NovonesisNewly published research has found that high concentrations of the sugars in breastmilk are safe for babies, marking the possibility of new infant formulas.
Edible silk design to extend shelf life of food is awarded
12 April, 2022The development of a silk-based film that keeps food fresh has netted an MIT academic an innovation award.
$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, 2022 | Supplied by: Food Standards Australia New ZealandA call for submissions regarding infant formulas has been made by the food standards agency, which will be reviewing the regulations covering these products.
Food process water may hold key for seaweed aquaculture
01 April, 2022Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed.
CSIRO maps out Australia's protein future
22 March, 2022 | Supplied by: CSIROThe CSIRO has released a report detailing how the country could approach protein in the next 30 years as the population and amount of food needed grow.
