Natural lipid molecules found in soy, Sphingadienes, may underlie the benefits of all soy products. They have been found to possibly prevent and treat colon cancer.
TIFN has announced a technology that enables processors to reduce the salt content of foods by 25% without loss of taste nor the need for sodium substitutes or taste additives.
Examination of more than 120 commonly eaten foods in New Zealand have shown that New Zealanders’ dietary exposure to chemical residues is not of concern.
Australian companies are responding to the World Action on Salt and Health (WASH) drive to reduce the amount of salt in processed and fast foods. However, research is throwing up some interesting anomalies.
A strawberry developed in Australia performs well in US sensory evaluation of strawberries.
Reb-A is an FDA approved high-intensity sweetener but unfortunately it can trigger bitter taste receptors. Givaudan has developed a portfolio of masking agents to help overcome this problem.
Food Standards Australia New Zealand has released a survey report indicating that the consumption of food colours by all age groups in Australia is quite low.
The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.
Food Manufacturing Ingredients — Australia is a catalogue or directory in CD format and was launched in July 2008. It contains information on ingredients and suppliers for the food manufacturing industry in Australia.
What is it about food science that makes it so difficult to single out a single food-based compound or element as the cause for a clearly observed benefit or hindrance? This was the underlying concern at the inaugural Go Grains Conference, marking the launch of the '4+ serves a day' campaign.
In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.
The Protein Syndicate — a consortium of leading food companies and food and materials science research capabilities of ANSTO, CSIRO’s Food Futures National Research Flagship and The University of Queensland’s Centre for Nutrition and Food Sciences — aims to determine the molecular structure of the protein components in some of our most common foods.
Understanding the microstructure of food could aid research into improved mouth-feel and controlled release of flavour and odour.
Thermo Fisher Scientific has developed three food testing methods in response to concerns over contamination of imported seafood. The US Food and Drug Administration (FDA) has banned the import of certain fish species from China because of possible contamination with drugs and unsafe food additives - including nitrofuran, malachite green and chloramphenicol - which are prohibited in food products for human consumption. The ban has stimulated significant interest in the development of analytical methods for detecting trace levels of these substances in food.
Avocados Australia and Australian avocado growers congratulate both Dr Tony Whiley and Mr Ken Pegg for their tireless and dedicated work for the avocado industry, recognised in the Australia Day 2008 Honours List.