From sustainability credentials and nutritional composition to traceability and inventory control, GS1-powered QR codes offer a wealth of real-time data on F&B products.
IChemE’s latest compilation of researcher interviews reveals the aspirations, experiences and philosophies that underpin progress in the chemical engineering field.
Should we believe a recent UC Davis study that concluded lab-cultured meat has greater ‘global warming potential’ than retail beef’? Dr James Ryall, CSO of Aussie alt-meat firm Vow, isn’t so sure – and argues there’s room for both types of meat in a protein-hungry world.
The Fresh and Secure Trade Alliance program, to be led by Queensland’s Department of Agriculture and Fisheries and delivered by Hort Innovation, will ‘protect and grow’ Australia’s horticultural exports.
Sunshine Coast scientists have identified high-grade nutrient-rich propolis in beehives nationwide that could fuel a lucrative homegrown health-food industry.
A new roadmap from Australia’s national science organisation, CSIRO, outlines ways to make our food systems more sustainable, productive and resilient.
New research from FFS partner institution UNE research shows that upcycling food waste into commercial chicken feed would save Australia’s poultry industry around $500m per annum and cut our total greenhouse gas emissions by at least five per cent.
The Western Australian Government’s new guide to the state’s viticultural regions includes wine composition and provenance data from FFS-backed research conducted by scientists at Murdoch University’s world-leading ANPC.
Recent research has found that shorter supply chains and localised food hubs are vital to food security in Australia’s regions.
A team of scientists at UNSW and ANSTO has shown that a blend of enzymatically cross-linked pea and whey protein plus maltodextrin can safely encapsulate lipidophilic bioactive compounds.