IChemE’s latest compilation of researcher interviews reveals the aspirations, experiences and philosophies that underpin progress in the chemical engineering field.
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.
FFS partner Hort Innovation and grower-led upcycling venture Nutri-V teamed up to create healthy gelato using surplus cauliflower and pumpkin, thereby helping to combat on-farm food loss.
Queensland’s leading horticulture-industry body is teaming with FNQ Food Incubator and DAFF to help growers build farm resilience via value-adding and innovation
The Australian Manufacturing Growth Centre’s 2022 Project Report, which showcases the industry impact and economic contribution of the 31 AMGC-backed projects completed to date, indicates a healthy ROI of around 9:1.
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.
An Australian beverage brand has launched its purified, nutrient-rich water, ‘harvested’ from fruit and veg processing, in Coles supermarkets nationwide.
Australian plant-based meat product company v2food, a joint venture between CSIRO, Main Sequence Ventures and Hungry Jack’s franchisee Jack Cowin, has expanded its export reach into China. The company is now valued at more than half a billion dollars.
A seaweed-laced feed that curbs cows’ methane emissions by up to 99% is just one of the ‘green’ innovations at Pirie Meats’ new processing facility.
Increasingly, universities are picking up on the need for skills acquisiton in the alt-proteins space. From August, Singapore’s Nanyang Technological University will offer a two-year course exploring sustainable alternatives to conventional meat and key technologies in this emerging field.