Food design & research > Ingredients

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.

Colourful and healthy: researchers develop two new potato varieties

25 February, 2015

Researchers have developed two new varieties of potatoes which have high nutritional value and are highly suitable for industrial processing.

Lobster offcuts recycled to create new ingredients

23 February, 2015

In a bid to reduce waste from the harvest and export of southern rock lobsters, researchers are working to find innovative ways of using leftover shells and parts.

Red hot chilli peppers the next diet fad?

11 February, 2015

With one-third of the world's population estimated to be overweight or obese, we clearly need a solution - but one that's easy to implement. What if more food was the answer? Researchers think they've hit on a solution, using capsaicin from chilli.

New ingredients key to ready meal innovation

30 January, 2015

As consumers grow ever more time-poor, many are turning to ready meals. To appeal to an increasingly health-conscious society, ready meal manufacturers need an innovative approach, including new ingredients and premium products.

Probiotics plus oral immunotherapy improves peanut allergies, trial shows

29 January, 2015

When given a daily probiotic, Lactobacillus rhamnosus, plus daily peanut oral immunotherapy in increasing doses, 80% of children were able to tolerate peanut at the end of an 18-month trial, research from Murdoch Childrens Research Institute shows.

Online agronomic manual for peanut growers launched

19 January, 2015

The GRDC has launched Australia's first online agronomic manual for peanut growers: Peanut GrowNotes. The manual equips growers with the latest research and extension information.

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.

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