Flu-preventing Japanese pickle touted as new superfood
06 November, 2013A humble Japanese pickle could be the next 'superfood', after scientists discovered that it contains a bacteria that prevents the flu.
Nestlé commits to meeting WHO salt target
05 November, 2013To meet the WHO salt target, Nestlé has pledged to accelerate the reduction of salt in all its food brands. The WHO salt target is no more than 5 grams of salt per person per day by 2025.
How values affect our attitudes to genetically modified food
11 October, 2013 by Craig Cormick*, CSIROWhen it comes to debates on genetically modified (GM) foods, arguing about the validity of the science is about as effective as descending to name calling. That’s because of the way our values, or worldviews, filter our receptiveness to messages.
Sweet sorghum: huge potential for food and energy
25 September, 2013The spotlight is on sweet sorghum as a new study shows the crop's huge potential as a source of energy, food and animal feed. While the crop has received global interest, little research has been conducted under Australian growing conditions or using Australian processing facilities - until now.
Coffee could fuel cars, not just humans
11 September, 2013While many of us see coffee as the fuel that gets us going for the day, scientists are working on literally using coffee as fuel to power cars, furnaces and other energy sources.
Pectin and inulin suitable fat replacers in cake
05 September, 2013Researchers experimented with replacing 35-100% of the fat in cakes with maltodextrin, inulin, oligofructose, citrus pectin and microparticulated protein and found pectin and inulin were the most effective.
Gels could trick the stomach into believing it's full
20 August, 2013One solution to overeating is foods that alter their structure once ingested, helping you feel full. Chemical engineers have designed a self-structuring gel that can withstand the stomach’s harsh environment to trick the body into thinking it’s full.
Frankenburger vs farmed meat: which would you choose?
06 August, 2013The world’s first cultured meat hamburger was recently cooked - and consumed - in London, developed by Professor Mark Post of Maastricht University and cooked by Chef Richard McGeown.
Nothing fishy about new prawn feed additive
02 August, 2013Farmed prawns don’t have a great reputation - but a new prawn feed additive developed by CSIRO could change that. Marine microbe-based Novacq feed additive is reportedly good for the environment, the prawns and consumers.
Fungus could re-engineer obesity epidemic
26 July, 2013Researchers from the University of Birmingham have found that hydrophobins, a natural protein extracted from fungi such as mushrooms, could be the key to reducing calories in foods without compromising taste or texture.
Another reason to be scared of aflatoxins
26 July, 2013Already implicated in liver damage and cancers, it now seems that chronic aflatoxin exposure may be contributing to worsening the AIDS epidemic.
Probiotic E. coli may relieve Salmonella infections
23 July, 2013A probiotic strain of E. coli which is used to treat irritable bowel syndrome can soothe gut bacterial infections caused by Salmonella, paving the way for potential relief from foodborne illnesses that affect millions of people annually.
Research aims to deliver bruise-free avocados
19 July, 2013Bruises on avocados can continue to grow and intensify for up to 96 hours after the damage is done, a UQ researcher has found. He is researching ways to reduce bruised fruit and thus boost avocado sales.
Addressing the buzz around bee health
05 July, 2013Grants totalling $550,000 are helping a leading international bee expert - along with local beekeepers - combat the global decline in bee health that threatens world food production.
Autistic children show elevated gluten antibodies
26 June, 2013Children with autism have been found to have elevated antibodies to wheat gluten proteins compared to those without autism. However, the researchers did not find any connection between the elevated antibodies and coeliac disease.
