Food design & research

Is carbohydrate the seventh 'taste'?

13 November, 2017

Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.


VegEze app helps increase vegetable intake

13 November, 2017 by Nichola Murphy

Eating the recommended five portions of fruit and vegetables every day can be challenging, but scientists have developed an app called VegEze that aims to encourage Australians to increase their intake of vegetables.


European research program tackles foodborne zoonoses

06 November, 2017

A European research program that aims to develop and share scientific knowledge on issues such as foodborne zoonoses will be coordinated by ANSES, the French Agency for Food, Environmental and Occupational Health & Safety.


NSW clamps down on noodle safety

02 November, 2017 by Nichola Murphy

Fines have been issued to three Sydney noodle manufacturing businesses reaching a total of over $150,000 after they failed to comply with the Food Act 2003 and the Food Standards Code.


Supermarkets help prevent impulse buys

11 October, 2017 by Nichola Murphy

We've all fallen victim to the lollies and chocolate at the check-out lines, buying high-calorie snacks we don't need and later regret. But this could be about to change with healthier check-out lines.


Genomic analysis project accelerates seed development

05 October, 2017

After announcing their multiyear global licensing agreement in January, NRGene and Monsanto Company's partnership has progressed.


72% of Australians prefer locally sourced products

03 October, 2017 by Nichola Murphy

With safety concerns over food and drink becoming more prevalent, brand trust has become important in influencing consumer choices, according to research from Mintel.


Milk-alternative drinks could cause iodine deficiency

03 October, 2017 by Nichola Murphy

Milk-alternative drinks such as soya, almond, coconut, oat, rice, hazelnut and hemp could put consumers at risk of iodine deficiency, according to a study conducted by the University of Surrey.


Food fault lines: mapping class through food chains

27 September, 2017 by Natassia Chrysanthos and Ann Ding

Where do Sydneysiders buy their food? This fascinating article looks at the Harris Farm Hedge and the Red Rooster line and other distributions found by mapping food store locations on Google Maps.


Health risks of natural origin

22 September, 2017

It's natural so it must be good — right? Actually — no!


Synthetic antifreeze could improve ice-cream and organ transplants

29 August, 2017 by Nichola Murphy

Researchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.


Particle & Surface Sciences POLA 2000 applications

24 August, 2017 | Supplied by: Particle & Surface Sciences Pty Ltd

Particle & Surface Sciences' POLA 2000 has been modified to include extra applications.


You don't have to eat food to get fat — just smell it

03 August, 2017

The odour of what we eat may play an important role in how the body deals with calories. If you can't smell your food, you may burn it rather than store it.


Edible packaging and algae-based protein could be our food future

17 July, 2017

Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.


Campylobacter causes the most foodborne illnesses in Denmark

03 July, 2017

Just because Campylobacter caused the most foodborne disease in Denmark doesn't mean you can't still get Salmonella from your pet snake.


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