Food design & research

The sound of good bubbly

13 December, 2017 by Nichola Murphy

A new study suggests you may be able to differentiate between a high-quality glass of champagne and cheap bubbly just by listening to the sound of the bubbles.


The smell of death is a dead giveaway

08 December, 2017 by

By detecting decay compounds such as cadaverine at very low levels, a newly developed bioelectronics sensor can alert users to rotting food before the stench becomes obvious.


Mega losses forecast if plain packaging comes to the beverage industry

08 December, 2017 by

They did it to tobacco — a minimum AU$395 billion loss is forecast if plain packaging is forced onto the beverage industry.


Researchers working on sulfite-free wine

05 December, 2017 by

Researchers from the University of Kansas School of Engineering are working on developing a low-cost, easy-to-use device that attaches to the bottle and can filter up to 99% of sulfites from any wine as it is being poured.


Flies carry more harmful bacteria than suspected

27 November, 2017 by

Researchers studied the microbiomes of 116 houseflies and blowflies from three different continents and found they carried over 600 hundred different species of bacteria.


High-salt diet reduces good gut bacteria

20 November, 2017 by Nichola Murphy

A German study has found that a high salt intake may reduce levels of Lactobacillus bacteria in the gut, therefore causing blood pressure to rise.


Can sunlight stop E. coli in its tracks?

20 November, 2017 by

Treating wastewater with solar irradiation shows promise in reducing two E. coli strains, but a resilient strain persists.


VegEze app helps increase vegetable intake

13 November, 2017 by Nichola Murphy

Eating the recommended five portions of fruit and vegetables every day can be challenging, but scientists have developed an app called VegEze that aims to encourage Australians to increase their intake of vegetables.


Edible insects: sustainable food of the future?

13 November, 2017 by

A review paper published in Nutrition Bulletin suggested humans should disregard squeamish thoughts of insects and start considering them as sustainable sources of food and feed for our continuously growing population.


Is carbohydrate the seventh 'taste'?

13 November, 2017 by

Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.


European research program tackles foodborne zoonoses

06 November, 2017 by

A European research program that aims to develop and share scientific knowledge on issues such as foodborne zoonoses will be coordinated by ANSES, the French Agency for Food, Environmental and Occupational Health & Safety.


NSW clamps down on noodle safety

02 November, 2017 by Nichola Murphy

Fines have been issued to three Sydney noodle manufacturing businesses reaching a total of over $150,000 after they failed to comply with the Food Act 2003 and the Food Standards Code.


Supermarkets help prevent impulse buys

11 October, 2017 by Nichola Murphy

We've all fallen victim to the lollies and chocolate at the check-out lines, buying high-calorie snacks we don't need and later regret. But this could be about to change with healthier check-out lines.


Genomic analysis project accelerates seed development

05 October, 2017 by

After announcing their multiyear global licensing agreement in January, NRGene and Monsanto Company's partnership has progressed.


72% of Australians prefer locally sourced products

03 October, 2017 by Nichola Murphy

With safety concerns over food and drink becoming more prevalent, brand trust has become important in influencing consumer choices, according to research from Mintel.


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