Chocolate lovers may soon have a new reason to celebrate: a breakthrough study has revealed the microbial secret behind the world’s finest chocolate flavours—and it could change...
A groundbreaking study published in Plants, People, Planet reveals that bread wheat grown in partnership with beneficial fungi not only yields larger grains but also delivers more...
Researchers in the US have successfully removed key gluten proteins from wheat, resulting in a lower gluten wheat that doesn’t negatively impact baking quality. The move was...
Cultured meat – also known as lab-grown meat – has been approved for sale in Australia, with an inner-city Sydney restaurant being among the first to put...
Chemical engineers from UNSW Sydney have successfully created a plant-based cheese that melts, stretches and browns under the grill just like the real thing. The discovery has...
Researchers at Australia’s Food and Beverage Accelerator (FaBA) have developed a roadmap that will help Australian food and beverage businesses make the shift towards more eco-friendly, sustainable...
RMIT University’s coffee concrete innovators have won an award at Universities Australia’s Shaping Australia Awards in the Problem Solver category, after tallying the most votes from the...
More than 20 years of global research and development by Australia’s national science agency CSIRO has come to fruition in high fibre wheat ingredient brand, Wise Wheat....
Food scientists in Switzerland have discovered a method of using the entire cocoa fruit to make chocolate, instead of exclusively using the beans. With the current process...
Scientists in Brazil have developed a bread using prebiotic yeast that has the potential to help prevent asthma. Among the probiotics used in the bread is Saccharomyces...
