Future foods facility to fast-track new product development in WAMurdoch University is the first Western Australian university to partner with the state government in a new commercial food factory that will help food and beverage businesses develop value-added food products for local consumption and global export. The Sustainable Innovative Food Technologies (SIFT) Centre – the result of a WA Government partnership with Future Food…
Gareema Pandey: Optimising nutritional content in polytunnel-grown blueberriesAs CRC Industry PhD student attached to the 'Blueberry nutritional optimisation' project, Gareema Pandey is working with crop scientists and sustainability experts at Western Sydney University and NSW Department of Primary Industries to improve the nutritional profile of blueberries grown undercover.
Future Food Systems represented at events around the worldIn July. Future Food Systems staff, research leads and PhDs represented FFS, our projects and our mission at conferences and agrifood events nationwide.
Future of food: what’s on the menu in 2050From insects to cultured meat, nothing is off the table when it comes to feeding the world’s growing population, says UNSW professor Johannes le Coutre.
Plans for NT food manufacturing plant revealedA Charles Darwin University research group reveals what's needed for Northern Australia to build its own food manufacturing capabilities.
The new home of food innovation in Western AustraliaA specialised Food Science and Nutrition campus run by Murdoch University has launched at the Food Innovation Precinct WA.
Future of Food Summit: International speakersExperts in infrastructure planning and transport logistics, advanced nutritional analysis and innovative, Indigenous-led agrifood systems from the Netherlands, UK and Canada gave attendees of the 2022 Future of Food Summit much food for thought.
Andrew Tilley, PhD student: putting premium artichokes’ health benefits on trialAndrew Tilley studied food science and technology at Perth WA's Curtin University, but took the long way round to a CRC-backed PhD at Murdoch via the food manufacturing industry.
As good as the real thing? Premium dairy proteins, zero cow emissionsNew CRC industry partner All G Foods is teaming with UNSW scientists in an exciting four-year project that seeks to precisely mimic the nutritional and functional attributes of dairy proteins using no dairy-cow inputs.
Australian native rice is one step closer to appearing on restaurant menusPutting Australian native rice on our plates and in restaurants is one step closer after a successful harvest of three species sourced from Northern Australian wetlands.
Meet Fraser Taylor: data-driven health interventions expertCreating transparency of the world’s food supply is the clear motivation for Fraser Taylor, GM of the FoodSwitch program at The George Institute for Global Health.
FSANZ, The George Institute to develop new nutritional databaseFood Standards Australia New Zealand and The George Institute, known for its diet-friendly FoodSwitch app, have joined forces to develop a database that helps consumers understand the nutritional value of packaged foods in the region.
State-of-the-art food metabolomics library launched in Western AustraliaA just-commenced CRC project involving Murdoch University's ANPC, WA DPIRD, global scientific equipment firm Bruker and SMEs across WA will develop unique chemical fingerprints to validate health claims, expanding markets for premium WA products.
Chemical fingerprinting, sensory evaluation underway for WA globe artichokesThe first sensory evaluation and fingerprinting work is underway in the CRC’s ‘Bioactive components for value-add to Australian artichokes’ project following the winter-spring harvest of Mt Lindesay’s organic globe artichoke varieties.
Meet Ruey-Leng Loo: phenomics and precision nutrition expertDr Ruey-Leng Loo is a clinical pharmacist who is focusing her clinical expertise on the application of metabolic phenotyping in epidemiological and nutritional studies.
Food for thought: are organic foods really pesticide-free?When you buy organic food, you don’t always get food free from pesticides, says UNSW expert Associate Professor Jayashree Arcot.
Vicky Solah: food science and human nutrition expertMurdoch University Associate Professor Vicky Solah brings 36 years of expertise in food science and human nutrition to the CRC. Right now she's profiling artichokes for CRC partner Mt Lindesay. Next, she'll begin upcycled fruit-and-veg product trials at the new WA Food Innovation Precinct.
Northern Australia’s native rice: ripe for commercialisationIn stage 1 of this multi-year collaboration, two CRC partner universities, NT Government and three First Nations enterprises have joined forces to collect, analyse and develop protocols for the world's first broadacre plantings of native wild rice in Northern Australia.
Sanitarium Health Food Company launches Weet-Bix for Little Kids EssentialsIconic Australian health food brand Sanitarium has developed a new breakfast cereal designed specifically for toddlers and preschoolers: Weet-Bix Little Kids Essentials is high in fibre and essential micronutrients, low in sugar and has no artificial flavours, colours, preservatives or added salt.
Validating the nutritional properties of globe artichokesWestern Australian globe artichoke producer Mt Lindesay has teamed with researchers at Murdoch University in a project to validate key properties of their artichokes.
