Food allergy information portal launched
13 May, 2013A new food allergies portal that provides information for consumers and food manufacturers on managing food allergies has been launched to coincide with Food Allergy Awareness Week, 13 to 19 May.
Australian bush food could be the next antioxidant superfood
24 April, 2013Blackmores Institute has commissioned new research into the antioxidant and anti-inflammatory properties of the Davidson’s Plum. Southern Cross University will undertake the research into the native fruit, which grows around northern NSW.
‘Seeing’ the flavour of foods
23 April, 2013Speaking at the 245th National Meeting & Exposition of the American Chemical Society, Terry E Acree, PhD, described how people sometimes ‘see’ flavours in foods and beverages before actually tasting them.
Environment affects taste of whisky by up to 20%
03 April, 2013British researchers have demonstrated that environment can enhance the flavour of whisky by up to 20%.
Study to revolutionise allergen management
27 March, 2013The iFAAM project - the world’s largest study of food allergies - will produce a standardised management process for companies involved in food manufacturing.
Floating nets create baby-leaf boom
14 February, 2013Growth rates of baby-leaf lettuce crops have been boosted by giant ‘floating’ nets. The nets create a unique microclimate, protecting plants from pests and extreme weather.
Centre of Excellence a model for food manufacturing innovation
13 February, 2013The AFGC has extended congratulations to Kraft and the Victorian Government on the official opening of Stage One of the Kraft Foods Asia Pacific Centre of Excellence.
Chickpea breakthrough could feed millions
07 February, 2013Millions of people in developing countries may benefit from a breakthrough in chickpea farming thanks to an international project involving a researcher from The University of Western Australia.
Stem cells for taste identified
05 February, 2013Scientists have identified the location and certain genetic characteristics of taste stem cells on the tongue. The findings will facilitate techniques to grow and manipulate new functional taste cells for both clinical and research purposes.
800 new additions to Food Fraud Database
24 January, 2013The US Pharmacopeial Convention has added nearly 800 new records of ‘food fraud’ to its Food Fraud Database, which contains information about foods that are vulnerable to fraudulent manipulation in today’s food supply.
Ancient ‘lost’ grain is found again in Australia
22 January, 2013Traditionally grown in the highlands of Ethiopia, teff has been grown successfully in South Africa and the United States. But the little grain could soon be grown in Australia, thanks to research by RIRDC and TasGlobal Seeds.
Onion and garlic waste clean up heavy metals
10 January, 2013Indian researchers have discovered a use for onion and garlic waste from the food industry: mopping up hazardous heavy metals, such as arsenic, cadmium, iron, lead, mercury and tin.
Cup colour and hot chocolate taste
08 January, 2013Two researchers from the Polytechnic University of Valencia and the University of Oxford have proven that hot chocolate tastes better in an orange- or cream-coloured cup than in a white or red one.
Peanut therapy shows promise in treating peanut allergy
08 January, 2013A clinical study has evaluated the use of sublingual immunotherapy as a peanut allergy treatment.
NZ to generate extra value from beef carcases
06 December, 2012The Foodplus program has been approved for co-funding from the Primary Growth Partnership. The program will investigate how to generate more value from beef carcases.
