Brought to you by Ball & Doggett.
The University of Queensland (UQ) has officially opened its new $60 million Biosustainability Hub, already working with companies on future food ingredients to accelerate an Australian and global transition to a sustainable bioeconomy.
Castlemaine artisan producer Long Paddock Cheese has been named Best Australian Cheese at the International Cheese & Dairy Awards, putting the small Central Victorian fromagerie alongside Europe’s leading makers.
Food Standards Australia New Zealand (FSANZ) is calling for submissions on an application to amend the Australia New Zealand Food Standards Code to permit the use of Suprême SAS’ (Parima) cell-cultured duck biomass.
