Food design & research > Ingredients

UK reduces sugar content of soft drinks by 29%

21 January, 2020

An Oxford University study has revealed that the total amount of sugar sold in soft drinks in the UK decreased by 29% between 2015 and 2018.


Farmer's wife creates food range in response to drought

15 January, 2020

To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.


Cell-based fish: seafood of the future?

15 January, 2020

A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications.


Detecting rice labelling fraud with smartphone photos

14 January, 2020

Researchers have developed a way to detect fraudulent rice labels with smartphone photos, as irregularities in rice labelling become more prevalent.


Using science to improve the taste of frozen lobster

14 January, 2020

A team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste.


Craft beer boom in US leading to more hop production

10 January, 2020

Craft breweries may be behind the geographic expansion of hop production in the US, with approximately 750 hop farms opening in the US from 2007 to 2017.


Using technology to measure meat quality

09 January, 2020

Scientists have developed a faster and cheaper method to assess the quality of meat using UV light, called fluorescence spectroscopy.


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.


Development for peanut allergy sufferers

14 November, 2019

A study has found that a single injection of an antibody treatment can allow those with peanut allergies to consume peanut protein after two weeks.


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.


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.


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

14 October, 2019

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


  • All content Copyright © 2020 Westwick-Farrow Pty Ltd