Food design & research

Flies carry more harmful bacteria than suspected

27 November, 2017

Researchers studied the microbiomes of 116 houseflies and blowflies from three different continents and found they carried over 600 hundred different species of bacteria.

Can sunlight stop E. coli in its tracks?

20 November, 2017

Treating wastewater with solar irradiation shows promise in reducing two E. coli strains, but a resilient strain persists.

High-salt diet reduces good gut bacteria

20 November, 2017 by Nichola Murphy

A German study has found that a high salt intake may reduce levels of Lactobacillus bacteria in the gut, therefore causing blood pressure to rise.

Edible insects: sustainable food of the future?

13 November, 2017

A review paper published in Nutrition Bulletin suggested humans should disregard squeamish thoughts of insects and start considering them as sustainable sources of food and feed for our continuously growing population.

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.

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.

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.

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.

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