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.
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 scientists found adding ‘red sea plume’ algae to dairy cows’ faeces dramatically reduced methane emissions from the manure.
A new roadmap from Australia’s national science organisation, CSIRO, outlines ways to make our food systems more sustainable, productive and resilient.
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.
Tech-enabled solutions that streamline supply chains and curb food loss en route from farm to fork boost sustainability and food securiity, says Morris Guest, Australian operations lead for global logistics firm Lineage.
Our tropical fruits are vulnerable to climate change. Two Murdoch University researchers ask, ‘Can we make them resilient in time?’
Research indicates that a net-zero-emissions food system depends on reducing food loss and waste and adopting plant-heavy diets.
A recent white paper from Cellular Agriculture Australia looks at challenges and opportunities in the cell-cultured and biofermented proteins space, recommending action in three areas to help this burgeoning sector reach its full potential.
This year, five top-ranked international teams compete to grow lettuces entirely without human intervention in Wageningen University’s high-tech experimental greenhouse.