Food design & research > Ingredients

The average New Zealand diet presents no chemical residue food safety concerns

19 August, 2009

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.

Salty issues

30 July, 2009

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.

Sensory quality and strawberries

27 February, 2009

A strawberry developed in Australia performs well in US sensory evaluation of strawberries.

Reb-A bitter taste receptor identified

16 February, 2009

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.

Added colours are well within permitted levels

11 December, 2008

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.

Tomorrow's top 10 flavour pairings

04 December, 2008

The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.

Ingredients catalogue

13 October, 2008

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.

The ambiguous nature of food science

07 October, 2008 by Keiran Jones

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.

Ingredients for obesity management

26 September, 2008

In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.

Unravelling the structure of food

18 September, 2008

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.

Analysing the microscopic structure of food

07 April, 2008

Understanding the microstructure of food could aid research into improved mouth-feel and controlled release of flavour and odour.

Detect banned substances in imported seafood

13 February, 2008

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.

Avocado industry researchers receive Australia Day awards

29 January, 2008

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.

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.

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