Food design & research

Billions saved and longer lives: the case for sugar, salt and fat taxes

21 February, 2017 by | Supplied by: University of Melbourne

University of Melbourne modelling has shown that Australia could save $3.4 billion in healthcare costs by introducing a package of taxes on sugar, salt, saturated fat and sugary drinks, while subsidising fruits and vegetables.

Baker Perkins MPF19 benchtop extruder for research and product development

16 February, 2017 by | Supplied by: Baker Perkins Inc

Baker Perkins has added a new version of the benchtop MPF19 to its range of twin-screw extruders for the food industry.

Understanding the link between disease and the microbiome

13 February, 2017 by

Researchers have developed a new method that reveals how much individual bacterial species contribute to disease-associated functional imbalances in the microbiome.

Making yeast synthesise starch

20 January, 2017 by

Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.

What is one meal for one person worth to the planet?

17 January, 2017 by

The human jawbone is now by far the most destructive implement on the planet. It's wrecking soil and water, clearing forests, emptying oceans of fish and destroying wildlife as never before — but few people realise it because of long industrial food chains that hide the damage from them.

Organics research centre to open in Northern Rivers

15 December, 2016 by

A collaboration between Southern Cross University and the NSW Department of Primary Industries will see a Centre for Organics Research created in NSW's Northern Rivers region.

Happy napping

15 December, 2016 by Janette Woodhouse

It's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.

What will be the new flavours for 2017?

13 December, 2016 by | Supplied by: McCormick Foods Australia

McCormick has released its annual flavour forecast for 2017, predicting the emerging flavours that will find their way into restaurants, retail shelves and kitchen cabinets.

Precision coating method for granular material

05 December, 2016 by

An Austrian team has developed a method for coating large volumes of granular material homogeneously.

How is smart packaging smart?

28 November, 2016 by Prof Pierre Pienaar MSc, FAIP, CPP, Education Director - AIP, Vice President Education - WPO | Supplied by: Australian Institute of Packaging

Intelligent packaging should provide more reliable information than just the expiry date printed on the packaging. It should monitor certain aspects of a food product (for example, shelf life) and report information to the consumer.

Marine microalgae: a sustainable saviour?

24 November, 2016 by

Researchers studying microalgae cultivation believe it could become a top-tier contender to combat global warming, climate change and food insecurity.

Eat your vegetables, mum and dad!

21 November, 2016 by

Adult children may need to start reminding their parents to "eat your vegetables", according to research suggesting younger adults are increasing vegetable consumption, while baby boomers are doing the opposite.

Nestlé Health Science/Aimmune Therapeutics collaborate on desensitising food allergy responses

16 November, 2016 by

Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.

The colour of food packaging tells its own story

09 November, 2016 by

Do you want your product to look health-giving or decadent or economical? How do you convey this message to consumers when all they see is the packaging? The answer to this is through colour.

Stevia molecules unchanged by processing: research

01 November, 2016 by

A research study has supported stevia's claim to naturality, finding that all the plant's sweet molecules remain unchanged throughout the stages of processing.

More Food design & research categories

// Ingredients // Materials handling // Nutrition // Packaging // Processing // Test systems

  • All content Copyright © 2017 Westwick-Farrow Pty Ltd