Food design & research > Ingredients

How much is too much when it comes to allergens?

15 January, 2015

Researchers have identified the level of five of the most common food allergens that would cause a reaction in the most sensitive 10% of people. They say the data can be used to apply a consistent level of warning to food labels.

Fizzy physics

09 December, 2014

When bubbles burst at a liquid's surface, as seen in champagne or carbonated drinks, droplets are ejected. This little event, which is commonly seen in much greater scale on the ocean's surface, involves a fascinating facet of physics.

A new business model for ancient food

24 November, 2014

Australia's 'bush tucker' industry needs a new business model that includes commercial cultivation in order to reach its potential, according to a South Australian academic.

Unlocking aroma formation in wine

29 October, 2014

Scientists have identified two enzymes that determine the terpene content - and thus the aroma intensity - of grapes. The findings could play an important role in the future development of grape varieties.

Too soon to tell if chocolate is brain food, experts say

27 October, 2014

Recent research suggesting that compounds found in cocoa can improve memory in older people makes old age seem not quite so bad. But is it too soon to start plying grandma with a family-sized block of chocolate every time you go to visit?

Waging war on a grapevine epidemic … with maths

21 October, 2014

A University of Sydney researcher has returned to his home town in Italy to help save century-old Italian grapevines currently being ravaged by an aggressive insect-borne disease. His weapon of choice: mathematical modelling.

Energy drinks pose public health risk

21 October, 2014

Researchers from the World Health Organisation Regional Office for Europe have warned that increased consumption of energy drinks may pose danger to public health, especially among young people.

Yeast hitches a ride on beer-loving fruit flies

14 October, 2014

What do humans and flies have in common? A love of beer. We all know that people like (or even love) beer, but researchers think they've found the reason why it's so tasty - for both humans and flies.

Rescuing shipwrecked bacteria is thirsty work

09 October, 2014

Yeast in beer bottles salvaged from an 1840s shipwreck in Finland is being used to reproduce the 170-year-old brew.

Biofuels from winery waste

03 October, 2014

A PhD student at Swinburne University of Technology has found a way to break down winery waste into compounds for use as biofuels and medicines using fungi and a bioreactor. The fermentation produces alcohols, acids and simple sugars.

One step closer to non-allergenic peanut products

02 October, 2014

A University of Florida scientist is one step closer to creating non-allergenic peanut products. Wade Yang has managed to remove 80% of peanut allergens in whole peanuts.

Coffee genome sequencing could yield decaf coffee beans

19 September, 2014

By analysing the coffee genome, UQ scientists have found that it could soon be possible to grow premium-quality, caffeine-free coffee, tea and cocoa.

Gluten-free ingredient could cause allergic reaction

02 September, 2014

Consumers buying gluten-free products could be unwittingly exposing themselves to a food allergen, according to a Kansas State University food safety specialist.

Tannin could reduce allergenicity of peanut residues in food

30 July, 2014

Tannic acid has shown promising results as a scavenger of peanut allergens, meaning that it could be used to reduce or prevent allergic responses when allergic consumers accidentally ingest peanut residues.

Insects as food: convincing consumers to swap steaks for cicadas

21 July, 2014

How do we convince squeamish consumers that insects are a viable (and palatable) option? Research from Canadean suggests that information is key - as is tapping into insects' association with exotic foods.

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