Food design & research > Ingredients

Calls for gingko ban following cancer study results

04 June, 2013

A report from the US National Toxicology Program has found “clear evidence” that Gingko biloba caused liver cancer in mice, and “some evidence” that gingko caused thyroid cancer in rats.


Green-lipped mussel extract eases exercise-induced asthma

04 June, 2013

A study has found that an omega-3 supplement derived from NZ green-lipped mussel significantly improved lung function and reduced airway inflammation in asthmatics who experience exercise-induced asthma.


Irish potato famine mystery solved

04 June, 2013

An international team of scientists has discovered the unique strain of Phytophthora infestans that was responsible for the Irish potato famine by using dried herbarium samples held in Munich and London.


New alternative to wheat and maize set to take off

03 June, 2013

A sustainable farming model could transform cassava from a poor people’s food crop into a 21st-century crop, the FAO says. Cassava is a cheaper alternative to wheat and maize, and can be processed into a high-quality flour.


Taro research to boost Pacific agribusiness

29 May, 2013

Australian research into taro could open new markets and create greater food security in the Pacific region, according to UQ and PARDI research leader Shane Dullahide.


Too much of a good thing: controlling ethylene

20 May, 2013

As part of a worldwide effort to find better ways of controlling ethylene, scientists compared all existing ethylene control/removal methods and technologies. The results of their review are published in the journal Chemical Reviews.


Food allergy information portal launched

13 May, 2013

A new food allergies portal that provides information for consumers and food manufacturers on managing food allergies has been launched to coincide with Food Allergy Awareness Week, 13 to 19 May.


Australian bush food could be the next antioxidant superfood

24 April, 2013

Blackmores Institute has commissioned new research into the antioxidant and anti-inflammatory properties of the Davidson’s Plum. Southern Cross University will undertake the research into the native fruit, which grows around northern NSW.


‘Seeing’ the flavour of foods

23 April, 2013

Speaking at the 245th National Meeting & Exposition of the American Chemical Society, Terry E Acree, PhD, described how people sometimes ‘see’ flavours in foods and beverages before actually tasting them.


Environment affects taste of whisky by up to 20%

03 April, 2013

British researchers have demonstrated that environment can enhance the flavour of whisky by up to 20%.


Study to revolutionise allergen management

27 March, 2013

The iFAAM project - the world’s largest study of food allergies - will produce a standardised management process for companies involved in food manufacturing.


Floating nets create baby-leaf boom

14 February, 2013

Growth rates of baby-leaf lettuce crops have been boosted by giant ‘floating’ nets. The nets create a unique microclimate, protecting plants from pests and extreme weather.


Centre of Excellence a model for food manufacturing innovation

13 February, 2013

The AFGC has extended congratulations to Kraft and the Victorian Government on the official opening of Stage One of the Kraft Foods Asia Pacific Centre of Excellence.


Chickpea breakthrough could feed millions

07 February, 2013

Millions of people in developing countries may benefit from a breakthrough in chickpea farming thanks to an international project involving a researcher from The University of Western Australia.


Stem cells for taste identified

05 February, 2013

Scientists have identified the location and certain genetic characteristics of taste stem cells on the tongue. The findings will facilitate techniques to grow and manipulate new functional taste cells for both clinical and research purposes.


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