To help the banana industry achieve its aim of a 5% increase in production efficiency “with minimal to no environmental impact” by 2014, researchers are launching a $6 million research project. A Queensland Alliance for Agriculture and Food Innovation (QAAFI) research team, led by principal research scientist Associate Professor Andre Drenth, will spearhead the Banana Plant Protection Program.
2012-13 will be a good year for grape production, according to a recent report released by the Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES).
Research indicating that bite size is affected by aroma offers a new approach to controlling portion size.
The foods most likely to be affected by deliberate substitution, addition, tampering or misrepresentation for economic gain are olive oil, milk, honey, saffron, orange juice, coffee and apple juice. A new, publically accessible database is now available to help minimise the risks of food fraud.
The European Food Safety Authority (EFSA) has released a report stating that genetically modified maize has no adverse effects on human and animal health or the environment.
Julian Cribb looks at the future of food and sees giant jellyfish, insects, algae and synthetic sausages - among other things.
To the relief of parents whose children suffer anaphylactic reactions to eggwhite, researchers are working on modifying egg proteins so hens start laying allergy-free eggs.
The CSIRO has developed a salt-tolerant variety of durum wheat that gives a 25% higher grain yield than other varieties on salty soils.
Israeli company Algatechnologies has developed a 2% natural astaxanthin in a liquid-emulsion format under the AstaPure brand name.
A $7 million dairy research centre focusing on subtropical dairy production has opened at The University of Queensland’s Gatton campus.
Researchers in New Zealand are working with the kiwifruit industry to combat the PSA disease that has threatened the $1 billion industry.
Instead of paddock to plate, your hamburger could soon be making a journey from the test tube. Two scientists outlined their research into meat substitutes grown in the lab at the AAAS (American Association for the Advancement of Science) annual meeting on 19 February, revealing new possibilities for more sustainable meat production to feed the world’s growing population.
The mammalian gut is home to hundreds of bacterial species that contribute to food digestion and, in some cases, inflammatory gut diseases. Probiotics, beneficial bacterial species, can enhance gut health by keeping the resident bacteria in check. Now, a team of researchers at the Riken Innovation Center in Wako, Japan, including Mitsuharu Matsumoto, report that administration of the probiotic bacterial strain Bifidobacterium animalis subspecies lactis LKM512 to mice can lengthen their lifespan.
Human tongues apparently recognise and have an affinity for fat, according to researchers at Washington University School of Medicine in St Louis. They have found that variations in a gene can make people more or less sensitive to the taste of fat.