Tuesday, 21 October 2025

May 19, 2025 | Academic

Study finds dairy may help improve blood sugar control better than vegan diet

Conducted by researchers from the University of Reading and the Madras Diabetes Research Foundation, the 14-day dietary intervention trial involved 30 healthy adults A new clinical study published in the…

May 13, 2025 | Academic

Roslin scientists develop pig fat stem cells for cultivated meat industry

The pioneering development, recently published in NPJ Science of Food, promises to address one of the sector’s most persistent challenges—creating realistic and sustainable animal fat at scale In a major…

April 17, 2025 | Academic

Bühler GPIC launches courses focused on grain processing in Nigeria

Bühler Group established the GPIC as an R&D centre dedicated to uncovering the hidden potential of local grains in Nigeria and Africa The Bühler Grain Processing Innovation Centre (GPIC) announced…

March 24, 2025 | Academic

Australian scientists call for targeted fibre diets to boost health

Australian food scientists have reclassified dietary fibres beyond soluble and insoluble to better guide nutritional decisions and drive targeted health food products. A new study published in Food Research International…

March 18, 2025 | Academic

Sirio launches global research institute for longevity studies

The Institute aims to advance anti-ageing science and accelerate the development and commercialisation of innovative nutraceutical products to promote healthy longevity SIRIO Pharma (SIRIO) the global nutraceutical contract development and…

March 17, 2025 | Academic

University Tasmania launches Inveresk Food Hub

The Food Hub Initiative is part of a broader Food Security Program designed to address food insecurity, provide essential food relief, and support student well-being Tasmanian University Student Association (TUSA)…

March 13, 2025 | Academic

Aloe vera new secret ingredient in cultured meat

This breakthrough provides a sustainable solution by using Aloe vera, a widely available agricultural byproduct, as a biocompatible scaffold A new study published in npj Science of Food presents a…

March 12, 2025 | Academic

Dongguk University researchers create clove-essential-oil-based Pickering emulsions

The researchers developed a sustainable emulsion using carbon quantum dots (CQDs), innovative solid particles derived from clove essential oil residue In a groundbreaking discovery, a team of scientists led by…

February 24, 2025 | Academic

Australia’s Western Sydney University helps students in need with fresh produce

Once harvested, the University then donates this home-grown produce to those in need At a time when the cost of living is hitting many people hard, Western Sydney University is…

January 23, 2025 | Academic

New research boosts lettuce nutrients without reducing shelf life

One study demonstrated that exposure to UV-A and blue light temporarily increases the concentrations of total phenolics and anthocyanins in red-leaf lettuce New research from Michigan State University highlights the…

Technology

Julius Meinl introduces industrially compostable capsules

Oct 17, 2025 | Beverages

Engineering Nutrition: Marico’s R&D Push to Redefine Everyday Wellness

Oct 17, 2025 | Food

Quantum leap to tackle Australian food security and student wellbeing

Oct 16, 2025 | Australia

Food Testing

ADM advances quality capabilities with opening of new Central Milling Laboratory

Oct 16, 2025 | Company News

South Australia now tomato virus free

Oct 13, 2025 | Australia

Inside Agilent’s Strategy to Make India Global Benchmark in Food Testing

Oct 10, 2025 | Food Safety and Testing

More Popular

South Africa’s Premier Group to acquire RFG Holdings

Oct 17, 2025 | Africa

Julius Meinl introduces industrially compostable capsules

Oct 17, 2025 | Beverages

Nestlé accelerates growth strategy with RIG-led investments and cost optimisation plans

Oct 17, 2025 | Company News