Superfood helps fight superbugs
02 December, 2015Australian 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, 2015A 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, 2015A 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, 2015One 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, 2015CHOICE is calling for changes to food labelling laws to assist consumers to identify added sugars in foods.
The physics of salad dressing
20 July, 2015Random molecular collisions are not responsible for phase separation in liquids like salad dressings.
Producing egg whites without chickens
17 July, 2015Biotech 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, 2015FSANZ 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 BathGM 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, 2015A 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, 2015Clean 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, 2015Australian scientists have warned that global marine resources cannot sustain current levels of consumption.
Scientists reveal a tiny suspect in honey bee decline
15 June, 2015Biologists 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, 2015At 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, 2015Researchers have developed a way to synthesise the highly prized, natural flavour Nootkatone cheaply and in useful quantities from sugar.
