Food design & research > Ingredients

What does the allergy epidemic mean for food manufacturers?

12 September, 2018 by Miguel Campos, export sales manager, Advanta

Food allergies are a growing public health concern, and one that the food processing industry must respond to.

Fancy cheese from a 13th-century Egyptian tomb?

20 August, 2018

The world's oldest cheese, which contained potentially deadly bacteria, was discovered in an Egyptian tomb that belonged to Ptahmes, mayor of Memphis.

Disease-causing yeast commonly used in food

23 July, 2018

Different names are used for the same species of yeast, but one is used in the food and biotechnology industries while the other is known to cause infections.

To GMO or not to GMO

28 June, 2018

If GMO labelling doesn't put consumers off why don't we let them know about GM ingredients?

Should doctors be responsible for promoting antibiotic-free foods?

06 June, 2018

Physicians are uniquely equipped to advocate for the end of routine antibiotic use in food-producing animals.

Study warns against 'gluten-free' food claims

28 May, 2018

A new study has revealed that many 'gluten-free' foods sold across Melbourne actually contained potentially harmful levels of the protein.

How does Campylobacter cause food poisoning?

23 April, 2018

Researchers found that Campylobacter rely on multiple genes which enable the bacteria to adapt within humans and evade the immune response.

What'll this do to the gluten-free market?

27 March, 2018

If the vaccine under trial to 'cure' coeliacs is successful, what will happen to the whole 'gluten free' food sector?

Has infant formula been causing Salmonella for 13 years?

28 February, 2018 by Nichola Murphy

39 infants in France, Spain and Greece ill after consuming formula processed by Lactalis.

Researchers working on sulfite-free wine

05 December, 2017

Researchers from the University of Kansas School of Engineering are working on developing a low-cost, easy-to-use device that attaches to the bottle and can filter up to 99% of sulfites from any wine as it is being poured.

Is carbohydrate the seventh 'taste'?

13 November, 2017

Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.

Health risks of natural origin

22 September, 2017

It's natural so it must be good — right? Actually — no!

Synthetic antifreeze could improve ice-cream and organ transplants

29 August, 2017 by Nichola Murphy

Researchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.

Edible packaging and algae-based protein could be our food future

17 July, 2017

Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.

Unintended discovery of a new natural orange colour

27 June, 2017

Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.

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