Edible coatings made from plant cellulose or starch are already widely studied as biodegradable and food-safe alternatives to plastic packaging
Blueberries could soon stay fresher for much longer, thanks to an edible film developed by researchers at UNSW Sydney who have found a way to transform ...
The prototype sensor can determine the freshness of a fish in under two minutes
To determine if a fish is fresh, people recommend examining its eyes and gills or giving it a gentle sniff. But a more accurate check for food quality and safety is to look for compounds that form when decomposition ...
Nestlé and partners have mapped cocoa varieties that represent over 95% of the crop's global genetic diversity
Nestlé plant scientists, in collaboration with leading research institutions, have mapped the diversity of cocoa varieties in an effort to safeguard the future of chocolate. This w...
These investments will anchor the new hub and support scientific collaboration, capacity building and innovation to strengthen aquatic food systems across the region
The Government of the Republic of Côte d’Ivoire and WorldFish signed the Host Country Agreement that will establish WorldFish...
The project, funded through the MLA Donor Company (MDC), focused on developing a safe, high-quality goat salami that could meet Australia’s strict regulatory standards
Meat & Livestock Australia (MLA), in collaboration with artisan producer The Gourmet Goat Lady, has completed a proof-of-c...
Professor Tony Bacic, Director, La Trobe Institute for Sustainable Agriculture and Food (LISAF)
Australia’s protected cropping sector is entering a transformative new era, one driven by technological innovation, sustainability, and a growing imperative to secure reliable, high-quality food and...
Professor Rajib Rana, University of Southern Queensland
As climate change and mental health challenges increasingly affect young generations, the intersection of technology, sustainability, and education has never been more critical. The University of Southern Queensland (UniSQ), in collaboratio...
Professor Hercia Stampini Duarte Martino, Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa-MG, Brazil
This study was coordinated by Professor Hercia Stampini Duarte Martino from the Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa-M...
This five-year collaboration involves three research institutions, six industry partners, and the Australian Government
La Trobe University has officially launched the Australian Research Council (ARC) Industrial Transformation Research Hub for Protected Cropping (PC Hub). This significant natio...
This expanded analysis found that regenerative farming practices consistently yield turkeys with higher levels of antioxidants, a better fatty acid balance, and more essential vitamins
Just in time for Thanksgiving, new findings from the Centre for Human Nutrition Studies at Utah State...
The project, titled “Extraction and characterisation of techno-functional ingredients from Australian seaweed”
Australia’s Food and Beverage Accelerator has invested in SeaStock Pty Ltd to accelerate the commercialisation of clean-label ingredient innovation.
SeaStock is a leading globa...
This includes the QUT Pioneer BioPilot, based in Mackay, which has recently undergone a $18 million upgrade, transforming it into Australia’s leading pilot-scale fermentation facility
QUT has signed a Memorandum of Understanding (MOU) with the Japan Bioindustry Association (JBA) to strengthen ...
Assoc. Prof. Kanitha Tananuwong, Department of Food Technology, Chulalongkorn University
In Thailand, few dishes evoke as much comfort and nostalgia as braised pork leg. But for older adults, the high sodium, fat, and sugar content often makes this beloved dish off-limits. Seeking to bridge that...
Dr Shilpa Vora, Chief R&D Officer, Marico Limited
At the forefront of India’s evolving food innovation landscape, Marico Limited is redefining how science, sustainability, and consumer-centric design intersect in everyday nutrition. From pioneering LoSorb Technology that reduces fat absorp...
The innovation earned the team the Second Runner-up Award at the FoSTAT Food Innovation Contest 2025
A student team from Nutrinex, the Department of Food Technology at the Faculty of Science, Chulalongkorn University, has developed an innovative twist on one of Thailand’s most beloved comfort ...
The researchers produced films that behave like conventional plastics and can be moulded into other shapes or solids
Australian Researchers have transformed food waste sugars into natural plastic films that could one day replace petroleum-based packaging, offering compostable alternatives to com...
MARMADE aims to advance biorefinery processes that extract bioactive compounds for innovative food and feed prototypes with improved nutritional properties
With the global population projected to reach 9.8 billion by 2050 and mounting pressure on food systems, a new European research initiative,...
GDM occurs when the body is unable to produce enough insulin or use it effectively to maintain normal blood sugar levels during pregnancy
Consuming Lacprodan ISO.WaterShake whey protein isolate before meals can help control blood sugar in gestational diabetes mellitus (GDM), clinical resear...
