Swedish scientists have successfully created a wheat-based gel made entirely from wheat bran fibre and wheat gluten protein in a move that will see one of the...
Coles Bakery has taken home the title for the nation’s best supermarket bread. Following a survey of more than 2000 people the own brand white loaf, which...
New research has suggested Australian desert plant Saltbush could help food manufacturers improve protein quality and reduce reliance on added salt in some staple foods. The drought-tolerant...
Scientists from the University of São Paulo in Brazil are exploring new ingredients, including sunflower seed flour, that can improve the nutritional quality of bread without sacrificing...
Newly released national data covering both apprenticeships and traineeships from 1963 to 2025 has provided a long-term view of how Australia’s training system has grown and changed...
You’re not imagining it – there is a current butter shortage taking place across Australia, due to an ongoing decline in local milk production. According to research...
In the wake of National Pie Day in late January, Australia’s favourite pies have been revealed. Built from data logged in food tracking app MyFitnessPal between December...
When it comes to product creation elements like superior taste, appearance and aroma are normally high on the checklist. But what about texture? In this edition we...
Pistachios may the flavour of the moment, but it’s almonds that are expected to take centrestage by 2030. According to research by Rabobank the Australian almond sector...
A team of researchers from King’s College London (KCL) have revealed the research we’ve been waiting for: dark chocolate contains a compound that could slow down biological...
