Food design & research > Ingredients

Superfood helps fight superbugs

02 December, 2015

Australian start-up Kayban has collaborated with CSIRO to develop an antimicrobial healthcare range made from organic flaxseed oil.


Why some get severe allergic reactions and others do not

06 October, 2015

A newly discovered cell type that appears to drive life-threatening food allergies may help explain why some people get severe allergic reactions and others do not.


Slower melting ice-cream

03 September, 2015

A naturally occurring protein that can be used to create ice-cream that is more resistant to melting has been discovered. The protein binds together the air, fat and water in ice-cream, creating a super-smooth consistency.


How does Listeria grow on refrigerated smoked salmon?

11 August, 2015

One of the challenges associated with managing the pathogen Listeria monocytogenes is its ability to grow on food while it is refrigerated.


43 different names for sugar!

11 August, 2015

CHOICE is calling for changes to food labelling laws to assist consumers to identify added sugars in foods.


The physics of salad dressing

20 July, 2015

Random molecular collisions are not responsible for phase separation in liquids like salad dressings.


Producing egg whites without chickens

17 July, 2015

Biotech 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, 2015

FSANZ has assessed an application to permit the sale and use of food from a genetically modified soybean line.


Revealed: why GM food is so hard to sell to a wary public

03 July, 2015 by John Hudson, University of Bath

GM 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.


Lowering sodium without sacrificing flavour

03 July, 2015

A new salts mix could provide the flavour and functional properties of salt, without the health impact of sodium.


Niche no longer: clean labels becoming food industry standard

02 July, 2015

Clean 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, 2015

Australian scientists have warned that global marine resources cannot sustain current levels of consumption.


Scientists reveal a tiny suspect in honey bee decline

15 June, 2015

Biologists 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, 2015

At 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, 2015

Researchers have developed a way to synthesise the highly prized, natural flavour Nootkatone cheaply and in useful quantities from sugar.


  • All content Copyright © 2019 Westwick-Farrow Pty Ltd