GE canola contamination in Australia
10 November, 2005
The Biological Farmers of Australia (BFA) has called for immediate action by federal and state governments to determine the source, and extent, of the genetic engineering contamination of conventional canola in Victoria.
Taking confusion out of eggs
02 November, 2005
The Australian Egg Corporation has announced the appointment of five nutrition and medical healthcare experts to the newly formed Egg Nutrition Advisory Group (ENAG).
How peanuts cause allergy
29 October, 2005
Research by a scientist in the UK helps understand a hitherto unexplained mystery of food allergy. He has discovered the route and type of transport taken by peanut proteins through the gut to the immune system. This route favours an immune response and helps explain why peanuts are one of the most allergenic foods.
Packaging covenant talks recycling
05 October, 2005
The Australian Institute of Packaging in conjunction with the Centre for Design, RMIT University and the Sustainable Packaging Alliance combined to present a half-day forum on the New Packaging Covenant. Participants debated the issues surrounding the NPC that is due to expire this year and be replaced with NPC mark 2.
Plastic packaging cancer link
02 October, 2005
Compounds found in plastic products used to wrap or contain food and beverages have aroused concerns as possible cancer-causing agents because they can sometimes leach out of the plastic and migrate into the food, researchers are claiming.
Food scientists get passionate
28 June, 2005
Strong emotions will be part of the agenda at the 28th annual AIFST convention in Sydney in July when food scientists from Australia and other nations gather to hear the latest research and talk about their passion for food.
Virtual food
18 June, 2005
Nutritional information as provided on food labels tell us little about the effects various food components actually have on our body. But that could change, thanks to a novel concept described by New Zealand researcher Dr John Monro in 'Journal of the Science of Food and Agriculture' - the use of virtual food components (VFCs) to evaluate the really physiological effects of what we eat.
Brand protection - Using packaging, coding and marking to safeguard product authenticity
06 May, 2005
Using a variety of technical 'tricks', packaging manufacturers have virtually built a 'firewall' against counterfeiters. Technical developments are revealing newer means of protection which also cater to the economic interests of the production industry
Active or intelligent packaging?
03 May, 2005
Food can only reach households in top quality if stored in the right packaging. Active wrappers protect sensitive products from light, air and mould, and intelligent packaging indicates whether the food is still as fresh as it should be.
Meat analysis
22 April, 2005 | Supplied by: http://www.foss.dk/
The Australian Quarantine and Inspection Service (AQIS) has approved both the Foss MeatMaster and Foss FoodScan for the determination of percentage Chemical Lean (fat content) in export beef trimmings, under the Export Meat Orders Schedule 2 - Part 2 (1.3).
Foods and convenience: a package deal
17 March, 2005
As food evolves to accommodate the demands of an increasingly on-the-go world, in many cases it's the packaging that drives the change according to experts gathered at the Institute of Food Technologists Annual Meeting and Food Expo. And those packages are getting smarter.
Feeding the needs of an ageing population
06 March, 2005 by Stephanie Jacklin, Euromonitor | Supplied by: Danisco Australia Pty Ltd
The ageing population is on the increase across most of the world. This trend is most pronounced in developed nations where living standards and availability of medical care are high, with Japan showing the fastest ageing population
Tests for nuts
13 January, 2005
Scientists at Florida State University subjected walnuts, cashew nuts and almonds to radiation, roasting, pressure cooking, blanching, frying and microwave heating in an effort to make them safe for allergy sufferers.
Differences between organic and conventional produce found
10 January, 2005
New research on specific sample groups shows some organic produce may have an added health benefit over conventionally grown counterparts, according to researchers presenting at the Institute of Food Technologists Annual Meeting and Food Expo. But inherent inconsistencies associated with organic farming make general comparisons inappropriate.
Taste perception
14 November, 2004
Drs Christopher Parry, Alfrun Erkner and Johannes le Coutre, scientists at the Nestle Research Center in Lausanne, Switzerland, have reported about novel genetic fundamentals of taste perception.
