Zeaxanthin Association formed
26 August, 2009The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.
Gene breakthrough secures crops’ future
22 July, 2009University of Newcastle researchers have achieved a major scientific breakthrough in the quest to protect crop longevity, yield and quality.
Food allergies and delayed anaphylaxis
19 May, 2009A novel and severe allergic response, called delayed anaphylactic shock, has been found to be triggered by an IgE antibody that binds to a sugar molecule known as galactose-α-1,3-galactose (alpha-gal). So far, evidence strongly suggests that tick bites are triggering the production of alpha-gal antibodies.
MRSA in food and animals
01 April, 2009The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.
A drug that silences peanut allergies?
16 March, 2009US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.
Microgels could protect omega-3 in foods
09 March, 2009Microgels may be an economical and reliable way to incorporate omega-3 fatty acids into foods without sacrificing taste, appearance or texture.
Fat reduction bioactive
24 February, 2009Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.
Omega-6 fatty acids and heart health
16 February, 2009The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.
150 tonnes of salt removed from NZ bread
06 November, 2008The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.
Study confirms insufficient iodine in our food
17 October, 2008Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.
Antimicrobial resistance and the food industry
11 August, 2008The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel.
Too much salt
14 July, 2008While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.
Fortified cassava
07 July, 2008Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation.
Clearer food labels needed to reduce salt intakes
06 June, 2008Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.
Healthier ice-cream with wine waste
01 June, 2008A study from Taiwan has postulated that wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice-cream and slow its melting time.
