Safeguarding organic pork with natural nitrate and antimicrobials

Vegetable juice powder could provide a natural source of nitrate to serve as a curing agent for pork products without affecting the 'natural' and 'organic' labelling. If other natural antimicrobials are added to the mix, naturally cured pork products are possible.

Fighting selenium deficiency

With selenium deficiency prevalent in South-East Asia, University of Adelaide researchers are studying the best biofortification for lowland rice production.

Coles broadens sow stall-free pork initiative

Coles has announced that it intends to broaden its sow stall-free fresh pork initiative to include all forms of the company's brand pork including processed ham and bacon products produced in both Australia and overseas from 2014.

Taylors screw cap - a decade on

It's 10 years since Taylors Wines started using the screw cap in preference to corks on its wines. The company has surveyed consumers to find out how their perceptions of screw cap v corks had changed.

Hard work improves the taste of food

A Johns Hopkins University study indicates that if you have to expend more effort to get a certain food, not only will you value that food more, it might even taste better to you.

Pigs reveal secrets

Flat soft drink and anticancer drug effectiveness

It seems that taking an oral anticancer medication with degassed Sprite may improve the effectiveness of the drug.

Collaboration to identify natural, marine-derived food preservatives

Aquapharm Biodiscovery has announced it has signed a research agreement with Leatherhead Food Research to identify novel functional extracts with broad-spectrum, anti-microbial activity using Aquapharm’s extensive collection of marine microorganisms.

Endurance performance improving beverages

Low kJ beverages with added protein are claimed to improve endurance times in cyclists more than higher energy drinks.

Sans cans

A revolutionary thermal processing technology using 915 MHz microwave energy has been approved by the US Food and Drug Administration (FDA).

Salt-tolerant rice offers hope for global food supply

A team of scientists at the Australian Centre for Plant Functional Genomics has successfully used genetic modification (GM) to improve the salt tolerance of rice, offering hope for improved rice production around the world.

Carbohydrate claims can mislead consumers

Some consumers are misinterpreting low carbohydrate claims on food packaging and assuming health benefits and weight loss qualities beyond the nutrition facts.

Carbohydrate claims can mislead consumers

Front-of-pack nutrition claims seem to be misinterpreted by consumers, who give more credence to the claims than is warranted.

Talented bacteria make food poisoning unpredictable

By understanding the role of the food matrix, researchers may be able to explain why consuming Listeria in one food may be quite safe, while eating the same amount in another food might be lethal.

No health risk from BPA in packaging

Food regulators have found no major health risks associated with the use of Bisphenol A (BPA) in food packaging and closures according to the Australian Food and Grocery Council (AFGC).