How red are those tomatoes?
02 March, 2009
The Tomato Analyzer software tool allows scanning devices to be calibrated using colour standards. The tool may also have applications in the colour analysis of fresh crops and in the evaluation of discolouration of foods after processing or cooking.
Sensory quality and strawberries
27 February, 2009
A strawberry developed in Australia performs well in US sensory evaluation of strawberries.
Fat reduction bioactive
24 February, 2009
Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.
Omega-6 fatty acids and heart health
16 February, 2009
The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.
Reb-A bitter taste receptor identified
16 February, 2009
Reb-A is an FDA approved high-intensity sweetener but unfortunately it can trigger bitter taste receptors. Givaudan has developed a portfolio of masking agents to help overcome this problem.
What is needed on a label
12 January, 2009 by Janette Woodhouse, Editor
Too much information on the labels of ready meals will make it too difficult for consumers to extract the information they are interested in when making purchasing decisions.
Added colours are well within permitted levels
11 December, 2008
Food Standards Australia New Zealand has released a survey report indicating that the consumption of food colours by all age groups in Australia is quite low.
Tomorrow's top 10 flavour pairings
04 December, 2008
The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.
Hygienic design
04 December, 2008
Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.
150 tonnes of salt removed from NZ bread
06 November, 2008
The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.
Automated GI and RS prediction in food
03 November, 2008
The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.
Study confirms insufficient iodine in our food
17 October, 2008
Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.
Ingredients catalogue
13 October, 2008 | Supplied by: http://www.ingredientsaustralia.com.au
Food Manufacturing Ingredients — Australia is a catalogue or directory in CD format and was launched in July 2008. It contains information on ingredients and suppliers for the food manufacturing industry in Australia.
‘4+ serves a day’ campaign launched
09 October, 2008
Go Grains Health & Nutrition has released the ‘4+ serves a day’ campaign, which food manufacturers can use to alert consumers that the product contains grains.
The ambiguous nature of food science
07 October, 2008 by Keiran Jones
What is it about food science that makes it so difficult to single out a single food-based compound or element as the cause for a clearly observed benefit or hindrance? This was the underlying concern at the inaugural Go Grains Conference, marking the launch of the '4+ serves a day' campaign.
