How does Listeria grow on refrigerated smoked salmon?
11 August, 2015One of the challenges associated with managing the pathogen Listeria monocytogenes is its ability to grow on food while it is refrigerated.
The physics of salad dressing
20 July, 2015Random molecular collisions are not responsible for phase separation in liquids like salad dressings.
Producing egg whites without chickens
17 July, 2015Biotech startup Clara Foods seeks to create the world's first animal-free egg white.
GM soybean line "safe for human consumption", says FSANZ
16 July, 2015FSANZ has assessed an application to permit the sale and use of food from a genetically modified soybean line.
Lowering sodium without sacrificing flavour
03 July, 2015A new salts mix could provide the flavour and functional properties of salt, without the health impact of sodium.
Revealed: why GM food is so hard to sell to a wary public
03 July, 2015 by John Hudson, University of BathGM divides opinion, and even individual people can find themselves pulled in two different ways. On the one hand it is a largely new technology and new tech often brings prosperity, solves problems and offers hope for the future. But this also makes it a step into the unknown and people are frightened of what they do not know, or what cannot be known.
Niche no longer: clean labels becoming food industry standard
02 July, 2015Clean labelling is no longer a passing fashion; it is rapidly becoming the new standard in the food and drinks industry.
Seafood consumption levels unsustainable
17 June, 2015Australian scientists have warned that global marine resources cannot sustain current levels of consumption.
Scientists reveal a tiny suspect in honey bee decline
15 June, 2015Biologists have discovered that a tiny single-celled parasite may have a greater-than-expected impact on honey bee colonies.
The world's most expensive chocolate
19 May, 2015At US$260 for a single 50 g bar, To'ak Chocolate is the most expensive chocolate in the world, according to its creators.
Weird and wonderful Nootkatone can now be made from sugar
05 May, 2015Researchers have developed a way to synthesise the highly prized, natural flavour Nootkatone cheaply and in useful quantities from sugar.
Colourful and healthy: researchers develop two new potato varieties
25 February, 2015Researchers have developed two new varieties of potatoes which have high nutritional value and are highly suitable for industrial processing.
Lobster offcuts recycled to create new ingredients
23 February, 2015In a bid to reduce waste from the harvest and export of southern rock lobsters, researchers are working to find innovative ways of using leftover shells and parts.
Red hot chilli peppers the next diet fad?
11 February, 2015With one-third of the world's population estimated to be overweight or obese, we clearly need a solution - but one that's easy to implement. What if more food was the answer? Researchers think they've hit on a solution, using capsaicin from chilli.
New ingredients key to ready meal innovation
30 January, 2015As consumers grow ever more time-poor, many are turning to ready meals. To appeal to an increasingly health-conscious society, ready meal manufacturers need an innovative approach, including new ingredients and premium products.
