Bran is good, Big Bran is better. A rice with bigger bran for multiple micronutrients
In a world where nutrient deficiencies are common and food costs are rising, could a healthier form of rice be a solution?
Proteins of the future: using precision fermentation to develop new ingredients
How do we produce more protein to feed more people in a more sustainable way? One innovative technique that has emerged as a potential frontrunner in Australia is precision fermentation.
Australian red meat stakes a claim for a carbon neutral future
Australia’s red meat industry has set itself a goal to be carbon neutral by 2030. CSIRO is working with Meat & Livestock Australia on the science to support this ambition.
White flesh fish a sustainable option to strengthen Australia’s aquaculture production
You can walk into any local supermarket and buy Australian produced Atlantic salmon. But why is this not the case for white flesh fish?
The 3D printing of foods – from concept to reality
3D printing is opening up a whole world of new food product opportunities.
Australian roadmap to serve up future protein
A new CSIRO report shows how Australia can capture an extra $13 billion by producing the world’s future protein.
What’s brewing? Precision food proteins from fermentation
Precision fermentation has emerged as one of the frontrunners for additional sources of protein that could underpin the growth of a sustainable bioeconomy in Australia. We explain current trends and future research priorities.
Precision fermentation: scaling the next manufacturing revolution
Australia could be a leading supplier of sustainably manufactured products across a range of industries by expanding its local precision fermentation capabilities.
Seeking First Nations’ input into the future of edible insects in Australia
New collaborations and First Nations co-developed initiatives can unlock the potential of the edible insect industry in Australia.