Europe fights back against olive oil adulteration
06 April, 2017Olive oil adulteration for the purpose of financial gain has become one of the biggest sources of agricultural fraud in the EU.
Market for alternative sweeteners shifts away from beverages to food
06 April, 2017Demand for alternative sweeteners in the food market is forecast to be $870 million by 2020, with food applications continuing to take market share from beverage applications — albeit at a slowing rate.
As cocoa shortage looms, is jackfruit the answer?
05 April, 2017With worldwide demand for chocolate outstripping the production of cocoa beans, the hunt is on for viable alternatives.
No chickens or ducks were slaughtered to make this meat
20 March, 2017Memphis Meats has developed both duck and chicken meat that is grown from directly poultry cells without involving raising any animals at all. By producing meat directly from animal cells, the need to feed, breed and slaughter animals will be obviated.
Making green vanilla
20 March, 2017Making vanilla flavour synthetically creates a stream of wastewater that requires treatment before it can be released into surface waters. So researchers have developed an improved method to make vanillin, the primary flavour compound in vanilla.
All-year-round broccoli
01 March, 2017A line of fast-growing sprouting broccoli that can be harvested in 8–10 weeks is being developed.
Detecting mercury contamination in fish
22 February, 2017Researchers from the University of Burgos (Spain) have developed a fluorescent polymer that lights up in contact with mercury that may be present in fish.
No animal required, but would people eat artificial meat?
22 February, 2017 by Clive Phillips* and Matti Wilks**Futurists tell us that we will be eating in vitro meat (IVM) – meat grown in a laboratory rather than on a farm – within five to ten years.
Sun-smart rice varieties more productive
16 February, 2017Australian scientists have improved rice productivity by selecting rice varieties that are better at capturing sunlight to produce grains, instead of reflecting it as heat.
Arjuna Natural Extracts X-tend natural preservative
13 February, 2017 | Supplied by: Arjuna Natural Extracts LtdArjuna Natural Extracts has developed X-tend, a natural, formulation-specific preservative designed to increase chilled-meat product shelf life and ensure food safety.
Wheat farmers offset climate change impact with technology… but for how long?
13 February, 2017 | Supplied by: CSIRO Food and NutritionTechnological advances have enabled Australian wheat farmers to offset the effects of climate change in the past 25 years; however, a reduction in yield potential over that time indicates a future risk to the $5 billion industry, CSIRO research has found.
Suppressing the growth of Campylobacter in chickens
08 February, 2017By finding ways of suppressing the growth of Campylobacter in chickens before they are processed it is hoped that the Campylobacter foodborne disease load can be reduced.
NZMP launches new sports protein ingredient
03 February, 2017 | Supplied by: Fonterra Brands Australia Pty LtdFonterra's dairy ingredients business, NZMP, is looking for a bigger slice of the $10 billion sports nutrition market with a new protein ingredient that delivers 10% more protein than other standard whey protein offerings.
FSANZ calls for submissions on enzyme processing aid
01 February, 2017 | Supplied by: Food Standards Australia New ZealandFood Standards Australian New Zealand (FSANZ) has called for submissions on an application to permit the use of an enzyme as a processing aid for cereal-based products.
Now you can wear your whey — scientists spin artificial silk from whey protein
25 January, 2017A Swedish–German team of researchers has mastered turning whey into silk.
