The thought of consuming an insect-based snack bar or smoothie as part of a staple diet could make even those with the strongest of stomachs squirm. Monash University researchers try to find out why. They are trying to understand why the ‘disgust’ mechanism of the brain prevents people from trying foreign foods that actually possess health benefits – … Continue reading Monash University researches why people find some foods disgusting
Platypus milk has taken a closer to being used to fight superbugs and save lives, thanks to a team of researchers at CSIRO working with Deakin University.
University of Adelaide researchers have discovered how grapes “breathe”, and that shortage of oxygen leads to cell death in the grape.
A scientist from Charles Sturt University is investigating innovative processing techniques to add value to pulse crops.
A poor diet and obesity can lead to mental health problems in adolescents, according to researchers from the University of Tasmania.
A class of chemicals used for more than 60 years in products ranging from food wrappers to clothing to pots and pans may cause greater weight gain after dieting, particularly among women.
Wine Australia and PIRSA’s South Australian Research and Development Institute have signed a 5-year co-investment agreement that will support the profitability of Australian grape and wine sector
Two leading academics have developed a new food design technique to help inspire the next generation of culinary designers, and make artistic food presentation more accessible to New Zealand restaurants.
Working with CSIRO and FIAL, a NSW farming family is vertically integrating and turning an ancient grain into marketable food products.
RNA interference has given the world potatoes that don’t go brown, animal feed that’s easier to digest, safflower with high oil content and more.
Working the graveyard shift or even pulling an all-nighter is an everyday reality for many employees in industries like entertainment, healthcare, security or transportation. This can be challenging for anyone. It is also hard to feel revitalized or rested enough to head back to work the next day – not to mention doing it again … Continue reading Healthy eating for shift workers
Australian company Holista CollTech and US-based Holista Foods have developed a noodle formula with a low Glycemic Index, which may help fight obesity.
This month, a special kind of sliced apple will go on sale at select US supermarkets, and thanks to CSIRO research these apples won’t turn brown when they’re cut, bitten or bruised.
Worldwide production of food, beverages and medicinal plants could become cheaper and more reliable using information from a germination breakthrough by La Trobe University and the University of Western Australia scientists.
Aussie food starts ups with big hearts and big ideas can now apply to be part of the first round of the Australian Chobani Food Incubator program. Since announcing the Australian arm of it’s extremely successful food incubator program just over a month ago, Chobani has received over 150 enquiries from food and beverage brands … Continue reading Entries now open for inaugural Australian Chobani Food Incubator program
New grain research facilities worth more than $1.1 million will be established at the University of Adelaide Waite campus.
Researchers in the US have shown that a ketogenic diet, which is low in carbohydrates and protein but high in fats, improves healthspan and memory in mice.
Sugar Research Australia is seeking new and innovative research ideas that will help improve the productivity, profitability, and sustainability of Australian sugarcane growers and millers.
Monash University has launched a $3 million incubation facility as part of its Food Innovation Centre.
Researchers from the Murdoch Children’s Research Institute have found evidence that a cure may be possible for peanut allergy.