Scientific data seem like double Dutch? You need a food dictionary!
09 October, 2012The Development of Food Ontologies project involves the creation of a dictionary that will be used to search a large number of scientific texts for all things food related.
How mouthfeel affects food choices
09 October, 2012Astringency and fattiness contribute very differently to mouthfeel and it is thought that these differences may explain why some foods pair particularly well.
Demystifying food ingredients: new consumer resource
20 September, 2012Cyanocobalamin; pyridoxine hydrochloride; calcium pathothenate: consumers reading these terms on a food label could be forgiven for thinking the product is full of artificial ingredients.
Australian chickpea industry not dead: may have a pulse after all
18 September, 2012Researchers at the University of Western Australia have developed two new chickpea varieties that they say will “take the Indian market by storm” and rejuvenate the Australian chickpea industry.
USP granted observer status by the Codex Alimentarius Commission
14 September, 2012USP has been granted observer status by the Codex Alimentarius Commission, allowing it to provide expert information, advice and guidance to the commission.
In the mood for happy food
05 September, 2012Flavour compounds that are structurally similar to mood-stabilising drugs are broadening the known range of mood-enhancing foods, which includes chocolate, teas and berries.
Aquaculture to provide 60% of fish production by 2020: report
28 August, 2012Aquaculture will provide 60% of all fish production by 2020, according to new research conducted for Worldwatch’s Vital Signs Online service.
‘Anti-hunger’ yoghurt ingredient
25 August, 2012A proof-of-concept clinical trial of an ‘anti-hunger’ ingredient for yoghurt, fruit shakes, smoothies and other foods that makes people feel full longer and eases their craving to eat has had promising results.
Turning trash into treasure: biorefinery converts food waste to fuel
22 August, 2012City University of Hong Kong and Starbucks Hong Kong have collaborated to develop a ‘biorefinery’ designed to use food waste to produce plastics, laundry detergents and other everyday products.
Novozymes develops malic acid-producing fungus
22 August, 2012Novozymes has developed a fungus that produces malic acid from renewable raw materials instead of oil.
E. coli sausages and Listeria cheese: pathogen research facility to open in Norway
08 August, 2012Eating in Norway is not for the weak of stomach, with delicacies like smoked lamb’s head and salt-cured moose. But Norwegian researchers are upping the ante, deliberately creating food contaminated with deadly pathogens.
Australian chicken virus unlikely to spread to New Zealand, MPI says
19 July, 2012The New Zealand MPI has issued a comment on a journal article that examines recombinant virus strains in chicken vaccines.
Lindt’s dark chocolate leaves a sweet taste in the mouth
16 July, 2012 by Lauren DavisAt a Chocolate Appreciation Class held on 11 July, Master Chocolatier Thomas Schnetzler introduced attendees to four new flavours of Lindt Excellence dark chocolate, and the best way to savour them.
Nestlé’s space-age research to find the perfect bubble
11 July, 2012Scientists at the Nestlé Research Centre in Switzerland are working with the European Space Agency to conduct zero gravity research on ‘parabolic’ flights to analyse the structure of foam.
EFSA publishes scientific opinion on mineral oil hydrocarbons
15 June, 2012The European Food Safety Authority (EFSA) has published a Scientific Opinion on Mineral Oil Hydrocarbons (MOH) in food.
