Could Aussie bees’ potent propolis fuel a profitable homegrown health industry?
Sunshine Coast scientists have identified high-grade nutrient-rich propolis in beehives nationwide that could fuel a lucrative homegrown health-food industry.
Sunshine Coast scientists have identified high-grade nutrient-rich propolis in beehives nationwide that could fuel a lucrative homegrown health-food industry.
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.
UNSW scientists including FFS’s Prof. Cordelia Selomulya have found a new way to protect lipophilic bioactive compounds in plant-dairy proteins.
Northern Australia is ideal for producing high-value, in-demand spice crops such as kalonji, fennel and black sesame, a CQU study has found.
Product terminology confusion is on the rise as plant-based milks, animal-free eggs and cell-cultured meats of various descriptions proliferate in markets worldwide.
Aided by Austrade, Dandenong, Victoria-based manufacturer Made Group has cracked the sophisticated and competitive Japanese beverage markets with its range of cold-pressed juices.
Blood orange, a versatile, showy citrus variety beloved by chefs, attracts a price premium – and has potential as a nutraceutical, says Vito Mancini, director of Australia’s largest grower of the fruit, RedBelly Citrus, who reveals the company’s strategy for minimising waste and maximising returns.
Four big trends are fuelling beverage innovation across the APAC region, and they’ve only been accelerated by the COVID-19 pandemic.
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.