Food design & research

Coming to grips with wine acidity

19 November, 2019

Wine researchers at the University of Adelaide have discovered how it may be possible to manipulate the acidity of wines without the costly addition of tartaric acid.


MSG instead of salt, study reveals how it could benefit

13 November, 2019

A US study has revealed that a shift towards using glutamates as a replacement for some salt in certain processed food could reduce sodium dietary intake by up to 8%.


Cereal killer

08 November, 2019

Scientists have uncovered the origins of one of the world's deadliest strain of cereal rust disease, which threatens global food security.


'Hyper-palatable' foods defined

06 November, 2019

What constitutes a 'hyper-palatable' food, ie, one that we can't stop eating? A US study has provided a data-driven definition and revealed their prevalance.


The perfect freeze

06 November, 2019 | Supplied by: ABB Australia Pty Ltd

Clarence Birdseye invented the quick-freezing method in 1924, which is still used today. But what are some of the current challenges for the frozen food industry?


Healthier diets are reportedly better for the environment

05 November, 2019

Researchers have linked the health impacts of food to their overall environmental impact, revealing that healthier diets are better for the environment.


Australian Gin: The Book

28 October, 2019

Australian Gin: The Book provides information about Australian distilleries and the challenges they face, while providing valuable information about gin.


Modified grasshoppers are on the menu

24 October, 2019

Researchers have modified the fatty acid composition of a breed of grasshopper, used in Africa as a food source, to make them more nutritious for humans. 


Making chocolate that melts in your mouth

23 October, 2019

Researchers are developing a better understanding of the tempering process, which could help manufacturers save costs and improve the mouthfeel of chocolate.


3D printing of chocolate, a new approach

22 October, 2019

Researchers in Singapore have developed a new approach for the 3D printing of chocolate using cold extrusion instead of the conventional hot-melt extrusion method.


Could a human gut microbe make processed foods healthier?

22 October, 2019

A US study suggests the gut microbiome has an impact on how the body breaks down processed foods, such as cereals, pastas, chocolate and soft drink.


An apple a day provides 100 million bacteria for your gut

15 October, 2019

A study has revealed that organic apples have a more diverse microbial population than conventional apples, with organic apples high in probiotic microorganisms.


Ingredion displays 'on-the-go' meals at Gulfood Manufacturing

14 October, 2019 | Supplied by: Ingredion

Ingredion will be showcasing a range of meals at Gulfood Manufacturing in Dubai, made with the company's texturisers, starches and food systems.


Hygienic Engineering Design Group branches out to Australia

11 October, 2019

Australia has joined the European Hygienic Engineering Design Group (EHEDG) to help provide greater access to the group’s benefits for the local food manufacturing sector.


Research shows low-FODMAP diet relieves symptoms of IBD

08 October, 2019

Research has found that a diet low in fermented carbohydrates can improve certain gut symptoms for sufferers of inflammatory bowel disease (IBD).


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