The ongoing partnership supporting Australian vegetable growers
28 February, 2023 | Supplied by: SyngentaSyngenta has continued its partnership with AUSVEG to strengthen links throughout the supply chain and facilitate closer collaboration to benefit growers and the industry.
Bland strawberries? Pesticides may be to blame
28 February, 2023 | Supplied by: American Chemical SocietyAccording to a study in ACS's Journal of Agricultural and Food Chemistry, certain pesticides may be responsible for subdued flavour and sweetness in berries.
Vanillin from Kraft Lignin
27 February, 2023A team of researchers has developed a green method for recovering the flavouring agent vanillin from a by-product in the papermaking processes.
Antioxidants discovered in beef, chicken and pork
22 February, 2023 | Supplied by: Osaka Metropolitan UniversityImidazole dipeptides are substances produced in the bodies of various animals and humans, thought to relieve fatigue and prevent disease.
New pulse ingredient for bread shows satisfying results
14 February, 2023 | Supplied by: King's College LondonReplacing regular wheat flour with a new 'cellular chickpea flour' in bread could keep you feeling fuller for longer, according to new research.
Novel food colouring company closes US$6.4 million seed round
08 February, 2023 | Supplied by: MichromaIngredient biotech startup Michroma will use the funds to help with the commercialisation of its fungal food colourants platform.
Nutritious salt alternative using Indigenous bush food
08 February, 2023A group of plants used by First Nations Australians could have business potential as a nutritious alternative to salt, according to University of Queensland research.
2023 food trends: flavours that tell a story
02 February, 2023 | Supplied by: Kerry Taste & Nutrition (APMEA)Kerry has predicted that food and beverage innovation in 2023 will be inspired by heirloom recipes across generations of tradition globally.
High-protein, gluten-free pasta research development
31 January, 2023A research team in Thailand has investigated the use of mung beans to increase the protein levels and improve the texture of gluten-free pasta products.
Sugar tax: the non-alcoholic beverage industry responds
25 January, 2023 | Supplied by: Australian Beverages CouncilThe non-alcoholic beverage industry has responded to calls for a proposed 40 cents per 100 grams of sugar tax on beverages.
FSANZ calls for comments on caffeine restrictions
20 December, 2022 | Supplied by: Food Standards Australia New ZealandFood Standards Australia New Zealand (FSANZ) has called for comment on its review of permissions for caffeine in sports and general foods.
Fermented fava beans: new option for plant-based market
19 December, 2022 | Supplied by: FoodiqFoodiq has developed Fabea+, an ingredient made from fermented fava beans, providing an alternative to mainstream ingredients used in the plant-based market.
What's new on shelves for Xmas?
16 December, 2022From pink gin and spices made from grape waste to icy treats and Indigenous art on packaging, we take a look at what's new on shelves as we approach the end of 2022.
Danone milk formula certified carbon neutral
15 December, 2022Karicare is claimed to be the first milk formula product in Australia and New Zealand to achieve independent carbon neutral certification.
Kerry announces licensing agreement for rice-derived postbiotic
15 December, 2022 | Supplied by: Kerry Taste & Nutrition (APMEA)Kerry has announced a commercial agreement with Japan-based Kameda Seika to market and distribute the company's rice-derived postbiotic.
