Bemis and Thinfilm partner to create flexible sensing platform
12 July, 2012Thin Film Electronics and Bemis have announced an agreement to develop a new category of packaging that can collect and wirelessly communicate sensor information.
Nestlé’s space-age research to find the perfect bubble
11 July, 2012Scientists at the Nestlé Research Centre in Switzerland are working with the European Space Agency to conduct zero gravity research on ‘parabolic’ flights to analyse the structure of foam.
The right rice may help control diabetes, CSIRO study finds
11 July, 2012 | Supplied by: CSIRO Food and NutritionMost rice has a low or medium glycemic index (GI), new research has shown, which could have positive implications for those managing diabetes or aiming for a low-GI diet.
Innovia Films launches dedicated NatureFlex website
28 June, 2012 | Supplied by: Innovia Films Pty LtdNatureFlex, Innovia Films’ compostable, cellulose-based packaging product, now has its own website: www.NatureFlex.com.
Report on low UK salt intake is a “wake-up call” for Australia
27 June, 2012The UK Department of Health has released a report showing that UK dietary salt intake is the lowest in the Western world, at 8.1 g per day. In comparison, Australians consume 9 g per day.
Australian children consuming less food colour than 2008: report
26 June, 2012 | Supplied by: Food Standards Australia New ZealandAustralian children are consuming lower levels of food colours than in 2008, a new FSANZ report has shown.
EFSA publishes scientific opinion on mineral oil hydrocarbons
15 June, 2012The European Food Safety Authority (EFSA) has published a Scientific Opinion on Mineral Oil Hydrocarbons (MOH) in food.
Kellogg achieves salt-reduction target
13 June, 2012 | Supplied by: Kellogg (Aust) Pty LtdKellogg Australia has reached its 2010 commitment to reduce salt levels in its Corn Flakes and Rice Bubbles cereal products by 20%, eight months ahead of schedule.
Fonterra opens Shanghai innovation centre
13 June, 2012 | Supplied by: Fonterra Co-operative Group LtdNew Zealand dairy cooperative Fonterra has opened an innovation centre in Shanghai. It says the investment is part of its strategy “to help feed China’s rapidly growing appetite for top-quality dairy nutrition”.
Symposium on vitamin D fortification in Australia
08 June, 2012The issue of vitamin D fortification will be debated at a symposium in Melbourne next week. Australian and international experts will meet to discuss whether more vitamin D should be allowed into the Australian food supply to combat vitamin D deficiency.
Most Australians are not consuming enough dairy, UniSA study shows
08 June, 2012 | Supplied by: Dairy AustraliaMost Australians aren’t getting their recommended three serves of dairy a day, researchers from the University of South Australia (UniSA) have found. Apparently, 73% of women and 58% of men fail to consume their recommended daily intake. Teenagers are worse than adults, with 62% of boys and 83% of girls not managing to consume the recommended amount.
Research shows educational campaigns on sodium are effective
08 June, 2012There’s good and bad news on the sodium consumption front. University of Arkansas reasearchers have found that non-hypertensive consumers do not consider sodium content when selecting restaurant food, but that educational campaigns about the negative health effects of sodium are effective.
Heliae begins work on commercial algae production facility
23 May, 2012Algae technology company Heliae has commenced work on a commercial demonstration facility in Arizona that it says will “showcase the scalability and economics of its proprietary algae technology platform”. The company plans to build several more facilities throughout the world.
UNSW and Korean NIAS to research food allergies and food safety technologies
22 May, 2012Innovative food processing techniques could soon be helping to minimise the adverse health effects of food allergens. The food allergy research group at the University of New South Wales (UNSW), led by Dr Alice Lee, is developing nanosensors to better detect allergens in food, while researching how allergens change during food processing and how this affects the human reaction.
Acrylamide levels in NZ potato crisps reduced: study
18 May, 2012Efforts by New Zealand potato crisp manufacturers to reduce acrylamide in their products have been successful, resulting in a two-thirds reduction in acrylamide concentrations since 2006.
