Food design & research > Ingredients

Nestlé Health Science/Aimmune Therapeutics collaborate on desensitising food allergy responses

16 November, 2016

Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.

Stevia molecules unchanged by processing: research

01 November, 2016

A research study has supported stevia's claim to naturality, finding that all the plant's sweet molecules remain unchanged throughout the stages of processing.

Health and wellness concern drives pure ingredient growth

26 September, 2016

Market research company Euromonitor International has released its latest research on ingredients, revealing that 1.2 billion tonnes of pure commodities were used in food and drink applications in 2015, an increase of 2% since 2014.

Have your ingredients been adulterated?

07 September, 2016

Economically motivated adulteration (aka food fraud) is estimated to affect 10% of the world's food supply. This global economic and public health problem is estimated to cost the food and beverage industry $10–$15 billion each year, and this sum does not include the cost of the damage to a brand if consumers discover they have been buying adulterated product.

GM banana trial

05 September, 2016

The Office of the Gene Technology Regulator (OGTR) has announced it has received a licence application from the Queensland University of Technology to conduct a field trial of GM banana with resistance to Fusarium wilt disease.

Adelaide Uni/Agilent Technologies complex carbohydrate collaboration lab opens

26 August, 2016

The first comprehensive facility for the analysis of complex carbohydrates ('glycans') in the Southern Hemisphere has opened at the University of Adelaide's Waite campus.

The fruit protein that's 2000 times sweeter than sugar

22 August, 2016

Scientists are moving closer to commercial production of a fruit protein called brazzein that is far sweeter than sugar — and has fewer kilojoules.

Breeding more resilient cereals

16 August, 2016

University of Adelaide researchers are developing new high-yielding, stress-tolerant cereal varieties, by improving plant breeding strategies.

New chilli pathogens raise quarantine questions

10 August, 2016

The discovery of four new pathogens in Australian chillies has raised questions about how to improve quarantine and disease resistance efforts.

Superfoods and self-optimisation

30 May, 2016

Nowadays, beverages have to deliver health benefits, make us more efficient at work or better at sport, or offer some kind of feel-good factor. Not only that, they should also be sustainably produced and exotic, and still taste as good as home-made.

Australian researchers head $5m plan to revive PNG's cocoa industry

10 May, 2016

Melbourne's La Trobe University will lead a five-year, $5 million effort to help Papua New Guinea's ailing cocoa industry.

Soy could be a natural antimicrobial: study

05 May, 2016

Soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause foodborne illnesses, according to research from Canada.

The art of Chinese cuisine in the heart of Western Sydney

04 May, 2016 by Lauren Davis

Award-winning restaurant chain Chefs Gallery has opened up its fifth outlet, bringing its signature combination of modern Chinese cuisine and contemporary Chinese art to the heart of Sydney's west.

Beechworth fights back against fake honey

18 March, 2016

The founder of Beechworth Honey, Jodie Goldsworthy, has been appointed as president of the Oceania Region of Apimondia, the Global Federation of Beekeepers' Associations, and will help the association fight against honey adulteration.

Growing food for Martians

10 March, 2016

Food sourcing and processing is not limited to Earth — if humans want to be able to settle in extraterrestrial environments they will need to be able to feed themselves, and research is already underway to make sure they can.

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