Food design & research > Ingredients

Hempseed oil reaches new highs

30 January, 2014

Hemp is gaining interest, and not just for its hallucinogenic properties. Low-THC varieties are used not only as a source of fibre for textiles, but also for their oils, which may have a variety of health benefits.


Bioinformatics platform to predict probiotic functionality

24 January, 2014

European research institutes have partnered with SMEs to develop a bioinformatics platform to predict the functionality of food bacteria and probiotics based on their genome sequence.


Chocolate authenticity test developed

21 January, 2014

Scientists have developed a method to authenticate the varietal purity and origin of cacao beans to ensure that the chocolate inside matches the country of origin labelling outside.


New year, new strategy for Frutarom

15 January, 2014

Frutarom says it will launch up to seven proprietary natural ingredients in 2014, while continuing to develop new studies and products.


Food science research centre to open

14 January, 2014

A new centre for food science research is to be established at Charles Sturt University, after the university secured $2.15 million in funding from the Australian Research Council (ARC).


Consumers happy to purchase sodium-reduced bread, study shows

10 January, 2014

Consumers can tell the difference between regular and salt-reduced bread - but they're still happy to buy the salt-reduced version, according to taste tests conducted by Oregon State University.


An alternative to trans fats?

20 December, 2013

Using low-calorie sugars as a structuring agent, researchers from The City College of New York have reported the successful transformation of vegetable oils to a semi-solid form, offering a potential alternative to trans fats.


Natural red is the most challenging colour

17 December, 2013

Increasingly, manufacturers are turning to natural sources for food and beverage colouring. Of these colours, red is the most challenging, a recent poll has shown.


Switching off plant ageing to feed the world

26 November, 2013

Researchers at the University of Münster and Fraunhofer Institute for Molecular Biology and Applied Ecology in Germany have identified key regulatory genes in plants that 'switch off' flowering, allowing plants to live longer, grow faster and become bigger.


Better wheat, barley and maize through genome research

21 November, 2013

Roche has released SeqCap EZ Exome Designs for the target enrichment of the wheat, barley and maize genomes. These agriculture exome designs provide researchers a cost-effective and easy-to-use alternative sequencing method beyond whole genome sequencing.


Blackberry juice effective as antimicrobial and preservative

14 November, 2013

Researchers have published a study in Food Control journal showing that blackberries possess several biological activities, including antimicrobial and nutritional effects.


Flu-preventing Japanese pickle touted as new superfood

06 November, 2013

A humble Japanese pickle could be the next 'superfood', after scientists discovered that it contains a bacteria that prevents the flu.


Nestlé commits to meeting WHO salt target

05 November, 2013

To meet the WHO salt target, Nestlé has pledged to accelerate the reduction of salt in all its food brands. The WHO salt target is no more than 5 grams of salt per person per day by 2025.


How values affect our attitudes to genetically modified food

11 October, 2013 by Craig Cormick*, CSIRO

When it comes to debates on genetically modified (GM) foods, arguing about the validity of the science is about as effective as descending to name calling. That’s because of the way our values, or worldviews, filter our receptiveness to messages.


Sweet sorghum: huge potential for food and energy

25 September, 2013

The spotlight is on sweet sorghum as a new study shows the crop's huge potential as a source of energy, food and animal feed. While the crop has received global interest, little research has been conducted under Australian growing conditions or using Australian processing facilities - until now.


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