Food design & research > Ingredients

Sweet sorghum: huge potential for food and energy

25 September, 2013

The spotlight is on sweet sorghum as a new study shows the crop's huge potential as a source of energy, food and animal feed. While the crop has received global interest, little research has been conducted under Australian growing conditions or using Australian processing facilities - until now.


Coffee could fuel cars, not just humans

11 September, 2013

While many of us see coffee as the fuel that gets us going for the day, scientists are working on literally using coffee as fuel to power cars, furnaces and other energy sources.


Pectin and inulin suitable fat replacers in cake

05 September, 2013

Researchers experimented with replacing 35-100% of the fat in cakes with maltodextrin, inulin, oligofructose, citrus pectin and microparticulated protein and found pectin and inulin were the most effective.


Gels could trick the stomach into believing it's full

20 August, 2013

One solution to overeating is foods that alter their structure once ingested, helping you feel full. Chemical engineers have designed a self-structuring gel that can withstand the stomach’s harsh environment to trick the body into thinking it’s full.


Frankenburger vs farmed meat: which would you choose?

06 August, 2013

The world’s first cultured meat hamburger was recently cooked - and consumed - in London, developed by Professor Mark Post of Maastricht University and cooked by Chef Richard McGeown.


Nothing fishy about new prawn feed additive

02 August, 2013

Farmed prawns don’t have a great reputation - but a new prawn feed additive developed by CSIRO could change that. Marine microbe-based Novacq feed additive is reportedly good for the environment, the prawns and consumers.


Fungus could re-engineer obesity epidemic

26 July, 2013

Researchers from the University of Birmingham have found that hydrophobins, a natural protein extracted from fungi such as mushrooms, could be the key to reducing calories in foods without compromising taste or texture.


Another reason to be scared of aflatoxins

26 July, 2013

Already implicated in liver damage and cancers, it now seems that chronic aflatoxin exposure may be contributing to worsening the AIDS epidemic.


Probiotic E. coli may relieve Salmonella infections

23 July, 2013

A probiotic strain of E. coli which is used to treat irritable bowel syndrome can soothe gut bacterial infections caused by Salmonella, paving the way for potential relief from foodborne illnesses that affect millions of people annually.


Research aims to deliver bruise-free avocados

19 July, 2013

Bruises on avocados can continue to grow and intensify for up to 96 hours after the damage is done, a UQ researcher has found. He is researching ways to reduce bruised fruit and thus boost avocado sales.


Addressing the buzz around bee health

05 July, 2013

Grants totalling $550,000 are helping a leading international bee expert - along with local beekeepers - combat the global decline in bee health that threatens world food production.


Autistic children show elevated gluten antibodies

26 June, 2013

Children with autism have been found to have elevated antibodies to wheat gluten proteins compared to those without autism. However, the researchers did not find any connection between the elevated antibodies and coeliac disease.


Non-hairy canary seeds suitable for coeliacs

26 June, 2013

Looking to expand dietary options for coeliacs, Joyce Irene Boye and colleagues developed a new variety of glabrous (hairless) canary seeds, which have been bred specifically for human consumption.


Crop yields not increasing fast enough to feed the world in 2050

20 June, 2013

Crop yields worldwide are not increasing quickly enough to support estimated global food requirements in 2050, according to a study published in PLOS One.


Polydextrose could increase satiety, reduce energy intake

18 June, 2013

Polydextrose fibre could be used to increase consumer satiety and reduce subsequent energy intake, a recent study published in the British Journal of Nutrition has shown.


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