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.
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.
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.
Hygiene Group operates throughout the UK where it is a supplier of specialist hygiene contract cleaning services to the food, drink and pharmaceutical industries
Unsubstantiated scaremongering claims by Soil & Health spokesperson Steffan Browning could cause some people real harm says the New Zealand Food Safety Authority.
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).
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.
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.
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.