Optimising potatoes for a better chip
14 March, 2023 | Supplied by: Agricultural Research ServiceTo celebrate National Potato Chip Day (14 March), we take a look at how scientists are developing better potato varieties for the production of better potato chips.
Deer milk may improve health, trial shows
08 March, 2023 | Supplied by: Pāmu MilkA New Zealand clinical trial has found regularly consuming Pāmu Deer Milk may improve the health of women aged 65 and above.
Detecting food fraud in 45 minutes or less
03 March, 2023 | Supplied by: University of MissouriScientists have developed a quick detection method for determining if a food product has been modified or adulterated with fillers like vegetable oil.
Food science facility uses oil-free compressed air solution
01 March, 2023 | Supplied by: Elgi Equipments LtdA dedicated supply of 100% oil-free compressed air was required in the recent development of a food science facility in New Zealand.
Are gluten-free products as nutritious as gluten equivalents?
01 March, 2023A research team in Spain has spent nine years monitoring gluten-free products to analyse whether or not they are nutritionally equivalent to gluten products.
Vow Group seeks approval for cultured quail
28 February, 2023 | Supplied by: Alternative Proteins CouncilVow Group has been congratulated by the Alternative Proteins Council on its application to Food Standards Australia New Zealand to approve cultured quail.
Fierce debate in the taco world — science video
22 February, 2023 | Supplied by: American Chemical SocietyThere's a fierce debate in the world of corn tortillas — is it okay to make them from pre-made corn flour or should they be made from dried corn kernels?
A solution to caffeine withdrawal symptoms: decaf coffee
20 February, 2023 | Supplied by: University of SydneyIn some good news for coffee drinkers, a placebo discovery has shown decaf coffee quenches withdrawal symptoms in people reliant on their daily caffeine fix.
Would you like a 3D-printed low-fat chocolate?
15 February, 2023A Rutgers food scientist has used 3D printing to introduce a low-fat chocolate — the first formulation in a line of what he calls 'functional foods'.
Making room for mushrooms
15 February, 2023The AMGA held a meet-up of Sydney chefs to launch its Blenditarian campaign, encouraging Australians to eat more mushrooms.
AFGC calls on government to protect food makers from EU FTA demands
10 February, 2023 | Supplied by: Australian Food & Grocery CouncilA controversial EU free trade agreement has placed Australian food manufacturers under threat as it moves to ban the use of common food names on products.
Could eating seaweed help the planet?
07 February, 2023A University of Queensland-led study shows that seaweed could provide a possible solution for food security, biodiversity loss and climate change challenges.
New test detects deadly fish virus that threatens barramundi
07 February, 2023A third variant of the ISKN virus, which is causing fish deaths in barramundi farms in Southeast Asia, can now be identified in a new test developed by scientists.
Weastern wonders and more: the food trends shaping the industry
30 January, 2023 | Supplied by: FrieslandCampina ProfessionalFrieslandCampina Professional has published its Trend Report, highlighting three global industry trends: Weastern Wonders, Conscious Curiosity and Sensory Novelty.
Beans IN toast: UK project to enhance bread with faba beans
25 January, 2023Part of the 'Raising the Pulse' project in the UK is aiming to make bread more nutrient-dense by adding locally grown beans.
