Saltiest savoury snack revealed
11 March, 2020A 'lightly salted' kale chip has been crowned saltiest snack in a new report released by The George Institute for Global Health, VicHealth and the Heart Foundation.
Fresh or freeze-dried raspberries with your muesli?
05 March, 2020Scientists have been researching the freeze-drying process in detail in order to perfect the process efficiency and improve product quality in the future.
Bread 'trash' is microbial treasure
29 February, 2020Research in Italy shows that old bread can be repurposed to act as a medium for cultivating microbial starters for food industries such as bakeries, dairy and winemaking.
Making milk powder less energy intensive
17 February, 2020 by Dr George Chen, Professor Sandra Kentish, Professor Sally Gras, University of MelbourneA new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production.
Is this the best thing since sliced bread?
11 February, 2020Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread.
Preventing Salmonella from affecting raw eggs
06 February, 2020Researchers have developed a decontamination method to prevent salmonellosis from affecting raw eggs through surface contamination.
'Berry' good Tim Tams making the most of strawberries
05 February, 2020 by Carolyn JacksonMy Berries is reducing peak-season strawberry wastage, collaborating with Nutradry and Arnott's to produce a special edition Tim Tam flavour.
Aussie wheat takes the cake in Asian biscuit market
04 February, 2020Australian soft wheat could be used to make sweet products in key Asian markets, opening the door to a new market opportunity for low-protein Australian wheat.
Sensient Opalis colouring foods range
01 February, 2020 | Supplied by: Sensient TechnologiesSensient's Opalis colouring foods range of natural extracts and concentrates is derived from edible vegetables, fruits and plants.
Plant-based bacteria used to make vegan yoghurt
21 January, 2020A lactic acid bacteria from Danish plants has been used to make an entirely vegan 'yoghurt' with just three ingredients.
Coeliac disease triggered by bacterial exposure
20 January, 2020Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.
Sugar levels drop in UK yoghurts
09 January, 2020A University of Leeds study has found there was an overall 13% decrease in total sugar content in yoghurts sold in UK supermarkets.
Effects of heirloom and modern wheat on gut health
09 January, 2020A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.
Call for comment on soy leghemoglobin usage in food items
08 January, 2020 | Supplied by: Food Standards Australia New ZealandFSANZ has issued a call for comment on an application by Impossible Foods Inc. for the use of a protein, soy leghemoglobin, in meat analogue products.
Australia bans sale of pure caffeine powders
13 December, 2019On 12 December, the Australian Government acted to ban pure and highly concentrated caffeinated food products.
