Food design & research > Ingredients

Is sucralose safe?

16 May, 2017

Research at the European Food Safety Authority (EFSA) on sucralose — the sweetening ingredient in the original SPLENDA Sweeteners — concludes it to be safe.

Intestinal bacteria, diet, metabolism and health

12 April, 2017

A metabolite produced by intestinal bacteria has been shown to offer protection against type 2 diabetes.

The molecule that protects against aflatoxin

07 April, 2017

Researchers have found a promising way to prevent the loss of millions of tons of crops to a fungus each year, offering the potential to dramatically improve food security, especially in developing countries.

Making yeast synthesise starch

20 January, 2017

Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.

Happy napping

15 December, 2016 by Janette Woodhouse

It's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.

What will be the new flavours for 2017?

13 December, 2016

McCormick has released its annual flavour forecast for 2017, predicting the emerging flavours that will find their way into restaurants, retail shelves and kitchen cabinets.

Marine microalgae: a sustainable saviour?

24 November, 2016

Researchers studying microalgae cultivation believe it could become a top-tier contender to combat global warming, climate change and food insecurity.

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.

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