Meaty science explores tenderness
12 July, 2023From tough to tender, meat scientists use machine learning to explore the meat tenderness phenomenon.
FLORA whips into cream category with its plant-based option
05 July, 2023Launched in Australia, the FLORA thickened plant cream made from lentils is designed to pour, whip and cook like dairy cream.
Phase two of draft rules for organic food products in NZ
05 July, 2023MPI is seeking feedback in its second phase of developing draft standards that will regulate the production and processing of organic food products in New Zealand.
Central hub in Germany for alternative protein industry
04 July, 2023 | Supplied by: GEA GroupGEA's Food Application and Technology Center of Excellence in Germany has been inaugurated as a central hub for the alternative protein industry.
Aussie yams in the spotlight
28 June, 2023Research from the University of Queensland has put a spotlight on Aussie yams, which may soon be cultivated for their potential nutritonal value.
Research: Dairy milk may be critical to global nutrition
28 June, 2023Despite its environmental trade-offs, researchers have found that dairy milk may be a critical, low-energy source of vitamins and minerals.
Cultivated chicken approved for US plates
27 June, 2023Upside and Good Meat have received regulatory approval in the US to sell their cultivated chicken products in the US.
Using the sea for food production
21 June, 2023A recent study from Tufts University has suggested that farmers could shift from land to sea to help solve food security issues.
Fonterra announces first nutrition science investment
13 June, 2023 | Supplied by: Fonterra Brands Australia Pty LtdFollowing the creation of a dedicated nutrition science branch within the Co-op, Fonterra has announced an investment in US-based company Pendulum.
Plant-based yoghurt vs dairy yoghurt — nutrition study
08 June, 2023In a comparison of plant-based vs dairy yoghurts, almond milk yoghurt came out on top in terms of nutritional density but a hybrid product could have potential.
The rise of sourdough: is it the heathiest bread?
07 June, 2023In recent years, sourdough bread has gained popularity as a health food; however, researchers have found it may not be healhiest choice, unless it's wholegrain.
The future of the global food system
06 June, 2023With the world's population estimated to grow to 10 billion in 30 years' time, nothing is off the table when it comes to food according to UNSW experts.
Trial-scale NoLo facility now open in SA
01 June, 2023Claimed as a world's first, a new trial-scale no- and low-alcohol research facility has now opened at the University of Adelaide's Hickinbotham Roseworthy Wine Science Laboratory.
Using shrimp to keep white bread white
31 May, 2023Due to health concerns surrounding traditional whitening agents, there is a search to find organic, bio-compatible analogues as a replacement.
Researchers develop allergy-free chicken egg
30 May, 2023Using genome editing technology, researchers have produced an egg without ovomucoid, the protein that causes egg white allergies.
