Food design & research

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.


Milk-alternative drinks could cause iodine deficiency

03 October, 2017 by Nichola Murphy

Milk-alternative drinks such as soya, almond, coconut, oat, rice, hazelnut and hemp could put consumers at risk of iodine deficiency, according to a study conducted by the University of Surrey.


Food fault lines: mapping class through food chains

27 September, 2017 by Natassia Chrysanthos and Ann Ding

Where do Sydneysiders buy their food? This fascinating article looks at the Harris Farm Hedge and the Red Rooster line and other distributions found by mapping food store locations on Google Maps.


Health risks of natural origin

22 September, 2017 by

It's natural so it must be good — right? Actually — no!


Synthetic antifreeze could improve ice-cream and organ transplants

29 August, 2017 by Nichola Murphy

Researchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.


Particle & Surface Sciences POLA 2000 applications

24 August, 2017 by | Supplied by: Particle & Surface Sciences Pty Ltd

Particle & Surface Sciences' POLA 2000 has been modified to include extra applications.


You don't have to eat food to get fat — just smell it

03 August, 2017 by

The odour of what we eat may play an important role in how the body deals with calories. If you can't smell your food, you may burn it rather than store it.


Edible packaging and algae-based protein could be our food future

17 July, 2017 by

Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.


Campylobacter causes the most foodborne illnesses in Denmark

03 July, 2017 by

Just because Campylobacter caused the most foodborne disease in Denmark doesn't mean you can't still get Salmonella from your pet snake.


Characterising 'normal' milk

30 June, 2017 by

To minimise the chances of the global milk supply being impacted by safety breaches, IBM and Cornell University are using genetic sequencing and big data analytics to characterise milk.


Unintended discovery of a new natural orange colour

27 June, 2017 by

Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.


How E. coli chats

23 June, 2017 by

They can't use smartphones or Wi-Fi, but bacteria have evolved some seriously complex strategies to communicate with one another. And the resulting interactions are a delicate balance of cooperation and, in some cases, competition. Biologists have uncovered a new way that bacteria lay siege to neighbouring cells by hijacking two factors involved in protein synthesis.


Diarrhoea and pathogen clearance

20 June, 2017 by

Yuk! Food poisoning. One of the first symptoms of a gastrointestinal infection is often diarrhoea. Is this just a symptom of the disease or does diarrhoea play a role in pathogen clearance?


More Food design & research categories

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

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