New Zealand’s Waikato Innovation Park is using a product development spray dryer known as FoodWaikato to dry avocado pulp into a high value powder to use in food products.
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3D printing a new opportunity for food manufacturers? [video]
A US husband and wife team has capitalised on society's growing interest in 3D printing, establishing The Sugar Lab, which designs, digitally models and prints sugar sculptures.
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Winners announced for Australian Institute of Food Science and Technology Awards
The Australian Institute of Food Science and Technology (AIFST) has announced the winners of their merit and innovation awards ahead of the 46th Annual AIFST Convention.
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Could cultured meat be the answer to the global food crisis?
Scientists in Europe have been constructing what hopes to become a key source of sustainable protein for the future, vitro meat.
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Monsanto herbicide linked to cancer and Parkinson’s
A recent study has indicated that heavy use of the world’s most widely used herbicide, Roundup, could be linked to a vast range of health problems including Parkinson’s, infertility and cancers.
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A brewing breakthrough: coffee leaf tea
Researchers have discovered a type of tea derived from the coffee plant, which has more health benefits than both traditional brews.
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Can crops withstand more heat waves?
More frequent heat waves with global warming may result in crop failures. Fortunately, there is a national and international effort by plant breeders and physiologists to develop new varieties of crops with heat tolerance.
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QLD researchers develop coconut flavoured pineapple
A coconut flavoured pineapple is now in its final stages of production, after more than a decade's worth of work at The Department of Agriculture's research station.
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John West hits back over place on Greenpeace sustainable tuna list
John West tuna owner Simplot has responded to its negative listing on the Greenpeace canned tuna guide 2012, saying it “has been working towards improving the sustainability of John West’s products for many years.”
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Calls for labelling GM food reveal attempts at market domination
Australia has one of the more rigorous food labelling systems in the world for genetically modified (GM) attributes.
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Sodium levels in Australian foods increasing
Despite the increasing awareness about the health impacts of high sodium consumption, a new report has found hidden salt in Australian food has risen almost 10 per cent in three years.
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Allergy free milk produced by cloned cow
Allergy free milk could soon become a reality after New Zealand scientists successfully produced hypoallergenic milk by using a genetically modified cow.
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Genetically modified corn and cancer – what does the evidence really say?
French scientist Gilles-Eric Seralini caused quite a stir last week when he claimed he’d shown cancer in rats increased when they were fed genetically modified corn and/or water spiked with the herbicide Roundup. The paper, which seven of his colleagues co-authored, was published in the peer-reviewed journal Food and Chemical Toxicology.
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UN not doing enough for food security: Rudd
Kevin Rudd has slammed the UN food agency for failing to do enough for food security and warned that fears around a repeat of the 2007-08 food crisis are justified.
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Climate change will transform the bush … and we’ll have to think big to cope
Within decades, environments across Australia will be substantially different from those that currently exist.
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Boiling water without bubbles – that’s just our cup of tea
Imagine a specially-engineered surface that could allow liquids to boil without bubbling. This sounds counter-intuitive and, in a way, it is. But consider the following.
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Makers of ‘pink slime’ sue TV network
The manufacturers of the now infamous “pink slime” used in American meat products has sued ABC News in the US for defamation over its coverage of the creation.
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Aussie winemakers well-placed to take advantage of the US market
Brian Croser, veteran winemaker and co-founder of the Petaluma label, believes that demand for premium wines is outstripping supply, and Australian winemakers are well positioned to take advantage of this.
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Australian, Italian researchers developing “super spaghetti”
Australian researchers are joining with experts from the land of the pasta to create a new “super spaghetti,” which would provide extensive health benefits for consumers.
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Edible packaging encases food in skin-like substance
Cambridge-based company Wikicell Designs have created a nutritious, edible, skin-like packaging that encases and protects food in the same way that a grape is protected by its skin.
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