Cardiometabolic risk increases with twice-weekly instant noodle consumption
15 August, 2014Research has shown that significant consumption of instant noodles (ramen included) may increase a person's risk for cardiometabolic syndrome.
CSIRO and Fonterra partner to drive sustainable dairy innovation
14 August, 2014 | Supplied by: Fonterra Co-operative Group LtdFonterra has partnered with the CSIRO to drive innovation in sustainable farming, manufacturing, health, nutrition and consumer dairy products. CSIRO will use its scientific capability to help propel Fonterra's V3 strategy.
Your glass of wine could give you more than a hangover
11 August, 2014For some of us, the thought of a glass of wine on Friday night is what keeps us going when the Wednesday afternoon slump hits. However, a new study into the contamination of French wines could have consumers rethinking their end-of-week tipple.
Board grades for shelf-friendly packaging
06 August, 2014 by Ron Mines FAIP* | Supplied by: Australian Institute of Packaging
Ron Mines, better known as the Boxologist, shares his knowledge about the best board grade to use for outer boxes.
3540-calorie chain restaurant meal wins an Xtreme Eating Award
31 July, 2014The Xtreme Eating Awards highlight chain restaurant meals that are shockingly high in calories, saturated fat, sodium and sugar.
3D printing to feed US soldiers
31 July, 2014The US Army is looking at novel ways to feed its troops - including 3D printing food. Lauren Oleksyk, a food technologist with the NSRDEC, is investigating 3D applications for food processing and product development.
Tannin could reduce allergenicity of peanut residues in food
30 July, 2014Tannic acid has shown promising results as a scavenger of peanut allergens, meaning that it could be used to reduce or prevent allergic responses when allergic consumers accidentally ingest peanut residues.
Microbiosensor developed to detect probiotics
28 July, 2014Mexican researchers have developed a microbiosensor that detects beneficial bacteria in food. The micromechanical device has been used to evaluate the growth of L. plantarum 299vm.
Frozen blueberries have higher antioxidant availability than fresh
25 July, 2014Most anthocyanins in blueberries are found in the skin, and freezing blueberries actually improves the availability of the antioxidants, according to research conducted by South Dakota State University graduate Marin Plumb.
Dairy research to help Australia meet growing dairy demand
23 July, 2014The new ARC Dairy Innovation Hub is set up to help Australian dairy manufacturers capture the growing Asian demand for dairy by developing new products.
High-fat diet linked to loss of olfactory function
22 July, 2014Eating a high-fat diet could lead to a loss of smell, according to Florida State University neuroscientists. The researchers found that a high-fat diet is linked to major structural and functional changes in the olfactory system.
Essential oils could help increase shelf life
22 July, 2014A new study published in the Journal of Food Science explains that essential oils may be suitable for use as food preservatives in packaging to help extend the shelf life of food products.
Sweet result for Australian Paradox researchers
21 July, 2014Following accusations of research misconduct, an inquiry into publications regarding the 'Australian Paradox' has found that two minor errors in the research do not constitute a breach of the Australian code of conduct for research.
Insects as food: convincing consumers to swap steaks for cicadas
21 July, 2014How do we convince squeamish consumers that insects are a viable (and palatable) option? Research from Canadean suggests that information is key - as is tapping into insects' association with exotic foods.
Health Star Rating System fails on the vegetable front
14 July, 2014The Health Star Rating System has one fatal flaw, according to AUSVEG: at least 50% of vegetables don't receive a five-star rating. If the system fails to identify these foods as optimum healthy choices, where else does it fall down?
