Lab-grown steak substitute developed
11 March, 2021The University of Tokyo research team said its innovation comes in the form of millimetre-scale slabs of bovine contractile muscle.
Health trend influences confectionery market
09 March, 2021 | Supplied by: Innova Market InsightsInnova Market Insights has found the trend towards healthier choices in food and beverages has changed the development of new confectionery products.
The health benefits of 'shrooms in noodles
26 February, 2021Research in New Zealand suggests a dose of edible mushrooms in wheat noodles could be beneficial for slowing the release of sugar after eating, but further testing is needed.
Top trends in dairy for 2021
22 February, 2021 | Supplied by: Innova Market InsightsNew research has found the traditionally natural and nutritious image of dairy products is continuing to drive new product development in the dairy industry.
Nutritional food pigments sourced from microalgae
17 February, 2021The researchers discovered a high prevalence of carotenoid pigments in Chlorella microalgae, which could be cultivated for use in the food industry.
Kangaroo meat made available for Victorians
08 February, 2021The Victorian Government has made kangaroo meat available for human consumption following a steep increase in the native population in the last three years.
Call for poppy seed regulation in US
08 February, 2021Six US families have asked the national Food and Drug Administration (FDA) to protect consumers from poppy seed imports that may contain dangerous levels of opiates.
Government salt reduction scheme not enough, study shows
04 February, 2021New research has suggested the government targets designed to lower salt content in packaged foods will make little difference to the health of Australians.
Top sweet and snacks trends in 2021
04 February, 2021 | Supplied by: Innova Market InsightsFood trend specialist Innova Market Insights has unveiled the key trends that will affect sweet and snacks categories this year.
The microbial life of sourdough
03 February, 2021New research has garnered insight into the relationship between sourdough and its starting ingredients' microbial ecosystem.
Which juicing technique is best for your health?
03 February, 2021New research has found the choice of household juicing technique can influence health outcomes from common vegetable juices.
Clean label pectin market to bounce back after pandemic
01 February, 2021New research has found nearly 80% of the clean label pectin demand has been concentrated in the food and beverage sector.
Is mead more like beer or wine?
21 January, 2021Believed to be the oldest fermented drink in the world, mead, or 'honey wine', is now being brewed in the Hunter Region. So what on earth is mead?
Plant-based citrus yoghurt market on the rise
19 January, 2021Citrus yoghurt sales are likely to be concentrated in conventional formulations, but plant-based alternatives will feature more in years to come.
Solventless process to assess thiols in beers
13 January, 2021The innovation will provide brewers with greater control in the production process, allowing them to differentiate among subtle flavours.
