Food design & research > Ingredients

Ancients made chocolate an alcoholic brew

26 November, 2007

The human love affair with chocolate is at least 3000 years old — and it began at least 500 years earlier than previously thought, according to new analyses of pottery shards from the Ulúa Valley region of northern Honduras.


Folic acid fortification under question

02 November, 2007

Scientists at the Institute of Food Research (IFR) are concerned with the process of fortifying flour with folic acid, due to recent evidence of how it is absorbed by the body.


Interrupting moths' sex lives

08 October, 2007

Hygiene Group operates throughout the UK where it is a supplier of specialist hygiene contract cleaning services to the food, drink and pharmaceutical industries


Link between aspartame and formaldehyde scaremongering by Soil & Health spokesperson

22 August, 2007

Unsubstantiated scaremongering claims by Soil & Health spokesperson Steffan Browning could cause some people real harm says the New Zealand Food Safety Authority.


Risk-based safety assessment needed for ingredient in NZ baby formula

17 July, 2007

The acting chief executive, Director-General of the New Zealand Food Safety Authority (NZFSA) for purpose of section 37 of the Food Act 1981, is advising parents and caregivers that Nutricia Karicare Gold Plus Infant Formula and Follow-On Formula both contain added substances called fructo-oligosaccharides (FOS).


Gluten-free pasta wins AIFST award

25 June, 2007

A process developed by Victorian-based Roma Foods Pty Ltd to make rice and maize gluten-free pasta spirals to export to Italy has won the coveted Australian Institute of Food Science and Technology (AIFST) Incorporated, Food Industry Innovation Award.


Mad cow disease shows sharp drop

21 July, 2006

A United Nations agency reported an annual 50% drop worldwide over the past three years in cases of Bovine Spongiform Encepalopathy (BSE), or mad cow disease, blamed for causing a fatal degenerative illness in humans.


Investigating the molecular structure of foods

06 July, 2006

Under an agreement signed between the Australian Nuclear Science and Technology Organisation (ANSTO) and CSIRO, scientists will seek to determine the molecular structure of the foods we eat.


Ticking eggs

13 February, 2006

They're a highly nutritious food containing top quality protein, 10 vitamins and minerals in one convenient package, but the Heart Foundation is still expecting some Australians to be surprised when they see fresh eggs now displaying the Tick.


GE canola contamination in Australia

10 November, 2005

The Biological Farmers of Australia (BFA) has called for immediate action by federal and state governments to determine the source, and extent, of the genetic engineering contamination of conventional canola in Victoria.


Taking confusion out of eggs

02 November, 2005

The Australian Egg Corporation has announced the appointment of five nutrition and medical healthcare experts to the newly formed Egg Nutrition Advisory Group (ENAG).


How peanuts cause allergy

29 October, 2005

Research by a scientist in the UK helps understand a hitherto unexplained mystery of food allergy. He has discovered the route and type of transport taken by peanut proteins through the gut to the immune system. This route favours an immune response and helps explain why peanuts are one of the most allergenic foods.


Food scientists get passionate

28 June, 2005

Strong emotions will be part of the agenda at the 28th annual AIFST convention in Sydney in July when food scientists from Australia and other nations gather to hear the latest research and talk about their passion for food.


Taste perception

14 November, 2004

Drs Christopher Parry, Alfrun Erkner and Johannes le Coutre, scientists at the Nestle Research Center in Lausanne, Switzerland, have reported about novel genetic fundamentals of taste perception.


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