Researchers from the Tokyo University of Agriculture have found an innovative new method of increasing the sugar concentration in tomato fruit juice.
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Virtual mouth to help CSIRO develop healthier foods
CSIRO has developed the world’s first 3D dynamic virtual mouth, with researchers hoping the technology will help them understand how to reduce fat, salt and sugar in food products.
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US researchers reduce fat content without compromising on taste and texture
Researchers from the University of Massachusetts Amherst say that low fat, creamy desserts and sauces could be made as tasty and visually appealing as their full-fat counterparts simply by adjusting the calcium and acidity levels.
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Volatile compounds in strawberries could make processed food naturally sweeter
Researchers from the University of Florida say that they have pinpointed the exact compounds in strawberries that give the fruit its sweet flavour.
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GM canola trial verdict still unknown
The landmark case involving Steve Marsh, a Western Australian farmer who has accused his neighbour, Michael Baxter of contaminating his farm with genetically modified canola has wrapped up in the state’s Supreme Court, however the final verdict is not expected to be handed down for another few months.
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New imaging technology may provide more accurate food quality assessments
Scientists at the University of Western Australia are developing innovative new ways to assess food quality by using infra-red technology.
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New $3.5m research centre to focus on grain growth
A new $3.5 million research centre, the Australian Research Council Centre for Functional Grains, aims to make the country’s grain industry a high value export market.
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EU risk assessment concludes aspartame is safe for consumption
Following a full risk assessment of the artificial sweetener aspartame, the European Food Safety Authority (EFSA) has concluded that the current Acceptable Daily Intake (ADI) of 40mg/kg bw/day is safe for consumption for the general population.
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Californian egg substitute gets backing from Bill Gates
San Francisco based food-tech start up company, Hampton Creek Foods is on a mission to develop sustainable, plant-based replacement for eggs.
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Heston Blumenthal strikes deal with Coles
British molecular gastronomist and celebrity chef, Heston Blumenthal has entered an exclusive partnership with supermarket giant Coles.
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Australian food manufacturers are falling behind on the conversion to natural colours
One of Asia Pacific’s leading authorities on natural food colours, business development director for Chr. Hansen, Ji Hoong Too, is urging Australian food manufacturers to convert to natural colours.
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For GM food and vaccinations, the panic virus is a deadly disease
Anti-science opposition to using genetic modification as a means of preventing disease is rife; to save lives, that opposition has to stop.
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Australia to be recognised for world’s first low GI potato
Research proving that the world's first low GI Carisma potato was developed in South Australia will be presented at an international nutrition conference in Spain this week.
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Vegetable derived food colours take preference over synthetics
In response to consumer preferences, food manufacturers are increasingly looking to source naturally occurring colours from vegetables including purple sweet potatoes, as opposed to synthetic colours and those derived from beetles.
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Scientists serve up $370,000 vitro meat burger
The world’s first test-tube grown meat patty has been fried in butter and served in London as part of a $370,000 research project aimed at providing a sustainable meat alternative to livestock production.
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Antibiotic-resistant superbugs could spread through food supply, experts warn
A new strain of antibiotic-resistant superbug may be spreading through the food supply and even drinking water medical experts have warned.
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Queensland scientists look to perfect Aussie coffee
Scientists from the University of Queensland’s, QAAFI are teaming up with the state government and local growers to fast track the development of premium export coffee.
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LycoRed Ltd develops new vegetarian red colourants
US based science company, LycoRed Ltd has developed the Tomat-O-Red® line of lycopene colour variants to be used in various food and beverage applications in place of the insect-derived cochineal.
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CSIRO research to increase Aussie food production
Australia’s peak national science agency the CSIRO, believes that new technology will significantly increase food production in the country.
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Monsanto says GM crop discovery was sabotage
Monsanto says that the discovery of unapproved genetically modified wheat found in an Oregon field could have been the result of sabotage.
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