The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.
The sweat of processed food eaters contains more salt and so their fingerprints are more corrosive and easier to detect.
An efficient, accurate and sensitive method of detecting toxins in shellfish has been validated for worldwide acceptance in a project completed by the IRL-initiated Virtual Institute for Metrology in Chemistry and Biology, in collaboration with the Cawthron Institute.
Using the same concept behind commercial breath-freshening strips, a researcher has developed a new, easier method for clinical taste testing.
Researchers at the University of Navarra have launched a product for the detection and characterisation of the Brucella bacteria, which is the causative agent for brucellosis.
While the worldâ€™s athletes train for the 2008 Olympics in Beijing, an American microbiologist has helped direct the international spotlight onto the host countryâ€™s food safety practices.
The Biological Farmers of Australia has formed a sub committee to promote the principles, benefits and good practices of biological agriculture.
The Australian Quarantine and Inspection Service (AQIS) has approved both the Foss MeatMaster and Foss FoodScan for the determination of percentage Chemical Lean (fat content) in export beef trimmings, under the Export Meat Orders Schedule 2 - Part 2 (1.3).
Scientists at Florida State University subjected walnuts, cashew nuts and almonds to radiation, roasting, pressure cooking, blanching, frying and microwave heating in an effort to make them safe for allergy sufferers.
New research on specific sample groups shows some organic produce may have an added health benefit over conventionally grown counterparts, according to researchers presenting at the Institute of Food Technologists Annual Meeting and Food Expo. But inherent inconsistencies associated with organic farming make general comparisons inappropriate.