Food design & research > Ingredients

Eucalypt honey good for gut health

21 May, 2014

Australian eucalypt honey has been discovered to have prebiotic qualities, meaning that regular consumption could improve gut health, a new study has shown.

Wire coils increase sugar content of tomato juice

09 May, 2014

A method called 'basal wire coiling' has been effective in increasing the sugar concentration of tomato juice. Researchers from Tokyo University of Agriculture say the finding could improve the marketability of tomato juice.

Powdered alcohol, seriously? A health risk we don't need

02 May, 2014 by Nial Wheate, University of Sydney

Opening a bottle and pouring liquid into a glass isn’t exactly an arduous task but a US company hopes to release a powdered variety to make consuming alcohol that little bit easier - and more portable.

Ensuring olive oil is unadulterated

01 May, 2014 by Barbara Vonarburg

Invisible silica-coated DNA 'tags' can be used to authenticate olive oil.

GM food found to be biochemically the same as non-GM food

10 April, 2014

A new study into the make-up of GM foods could allay consumers' fears about the products, researchers say. Cornell University researchers found that the metabolic profile of GM tomatoes was the same as their non-GM counterparts.

New method pasteurises eggs in 20 minutes

09 April, 2014

USDA researchers have developed a way to pasteurise raw eggs in-shell using radiofrequency heating. The method takes 20 minutes and does not affect the eggs' taste, texture or colour.

Calcium and pH key to tastier low-fat foods?

17 March, 2014

For some consumers, the words 'reduced fat' mean 'reduced flavour'. Researchers think they may have finally found way to create better-tasting, reduced-fat sauces, desserts and salad dressings by adjusting acidity and calcium levels.

The nose knows best? Not really, researchers say

19 February, 2014

The nose isn't the only organ associated with smell, according to researchers from the Université de Montréal. Apparently vision also plays a role in how we perceive smell.

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.

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