News & Analysis on Food & Beverage Development & Technology
Australia
A common belief that Western Australian wine volumes are not big enough to make any significant inroads into the Chinese market is incorrect, and the state’s wineries are in fact well placed to claim a portion of growing demand.
Anthocyanin and flavonol content of the blackcurrant beats its red, green and white varieties as a wide nutrient range was found between each type in a Finnish study.
In a bold move, CJ CheilJedang, Korea’s biggest food company, has acquired China’s Ningbo Zhenhai Haide Bichem in a US$30.9m deal that will pave the way for Seoul-based CJ to expand in the growing global functional amino acids market.
This week Down Under
In the world’s first study of its kind, researchers at the Queensland University of Technology believe that anti-smoking drugs could be used reverse a global trend towards excess sugar consumption.
If the edible insect movement is to meaningfully impact the protein market (and the planet) by displacing less sustainable animal-derived protein sources (beef, poultry, dairy), cricket companies will have to move beyond snacks into the center of the...
From scientists to shelves: developing technology from the University of Queensland
Probiotic water PERKii is launching in Australia, using patented technology developed by scientists at The University of Queensland that claims to ensure the delivery of live probiotics to the digestive system.