Smart tag keeps tabs on food spoilage
18 March, 2014Forget use-by dates - what if the packaging could tell you if a product was safe to eat? Researchers have developed a smart tag that can tell whether the product inside has spoiled without the need to open the container.
Experts recommend standard definition for whole grain food
17 March, 2014A roundtable of nutrition experts has unanimously recommended the development of a standard definition for whole grain food. The experts recommend that a whole grain food contain at least 8 grams of whole grain per 30 gram serving.
Calcium and pH key to tastier low-fat foods?
17 March, 2014For some consumers, the words 'reduced fat' mean 'reduced flavour'. Researchers think they may have finally found way to create better-tasting, reduced-fat sauces, desserts and salad dressings by adjusting acidity and calcium levels.
Safer BPA alternative created from papermaking waste
17 March, 2014A safer alternative to Bisphenol A (BPA) has been developed from a waste product from making paper: lignin. Researchers say the BPA alternative could be market-ready in five years.
Bioplastic factories from microbes
14 March, 2014What if bacteria and algae could produce our plastics for us with no need for petroleum? European scientists believe this could be possible and are experimenting with bacteria and algae to turn them into 'bioplastic factories'.
High-protein diets can stave off decline in elderly
13 March, 2014The high-protein craze could hit a demographic not usually targeted by fad diets: the elderly. A new study has found that a diet high in animal protein may prevent functional decline in elderly people - particularly men.
ANMF backs star rating system
11 March, 2014The Australian Nursing and Midwifery Federation has voiced its support for the Star Rating system, which it says will help consumers make healthier food choices, leading to a decrease in obesity levels and related illnesses like type 2 diabetes and stroke.
Calorie counting off the menu
10 March, 2014Researchers have shown that calorie restriction has no beneficial effects on life span in mice. The researchers found that not all calories are created equal: protein, carbohydrate and fat have very different effects on food intake, health and ageing.
80% of hospital food contaminated with ESBL-producing E. coli
10 March, 2014A new study may have cemented hospital food's bad reputation. The study found that more than 80% of raw chicken in hospitals was contaminated with an ESBL-producing E. coli strain which is resistant to antibiotics.
Wine research gives excellent return on investment
07 March, 2014Investing in research into wine yeast pays off, new research shows. An independent study commissioned by the GWRDC has found that $1 spent on research into improving the performance of yeasts generates $7.40 in returns to winemakers.
WHO recommends cutting sugar intake in half
07 March, 2014The World Health Organization (WHO) has sugar in its sights, recommending that consumers aim to cut their sugar consumption in half to 5% of total daily calories.
Benchmarking trial for sparkling wine closures commences soon
07 March, 2014The world's first large-scale benchmarking trial for sparkling wine closures is due to commence in 2014. To be conducted by the AWRI, the trial will evaluate the impact of a range of different closure technologies on bottle-fermented Chardonnay Pinot Noir.
Saturated fat: unfairly targeted?
06 March, 2014A US cardiovascular researcher and doctor has made waves within both the medical and research sectors by publishing an editorial arguing that the theory that saturated fat raises cholesterol levels is false.
From cassava to KFC: global standardised diet threatens local crops
06 March, 2014A new study of global food supplies has confirmed what experts have long suspected: in the last 50 years, human diets around the world have grown more and more similar - by a global average of 36%.
Canned food can do you good, study shows
05 March, 2014Canned food has received the tick of approval after an analysis of more than 40 scientific studies found that canned foods are a good way to help people increase their fruit and vegetable intake, regardless of geography or income level.
