Food design & research

Why do some red wines taste 'drier' than others?

23 May, 2019

Researchers are gaining a better understanding of tannin characteristics, which could help winemakers manage dryness perception in their red wines.

Food businesses need stronger food safety cultures

21 May, 2019 | Supplied by: SAI Global

Food recalls in Australia were up 45% in 2018, compared with 2017, and SAI Global suggests this could be due to poor training, poor controls and a lack of accountability.

African swine fever vaccine to protect wild boar

10 May, 2019

A vaccine delivered to wild boar in their food can immunise them against African swine fever, and this immunity may be able to be passed on to others, researchers suggest.

Taste is all in the mind

03 May, 2019

Whether people prefer bitter or sweet beverages, such as coffee or cola, depends more on how they make them feel than their taste, research suggests.

From Adaptive Eggs to Bee Innovative, Aussie tech revealed

02 May, 2019 by Carolyn Jackson

On-the-spot lactose testing and point-of-lay egg sorting are two of the nine latest technologies revealed by a CSIRO-powered research accelerator.

Research collaboration to tackle global food challenges

30 April, 2019

Quadram Institute Bioscience and the University of Newcastle have recently signed a memorandum of understanding which will see them work together to address global food and health challenges.

Alcohol ads in sport impact drinking attitudes

30 April, 2019

Research has found that repeated exposure to alcohol advertising in sport, particularly a popular brand, leads to more positive attitudes towards alcohol in general.

Severe Salmonella outbreaks predicted in Australia, researchers say

23 April, 2019

Salmonella outbreaks are likely to become more severe in the future, according to a model developed by University of Sydney researchers.

Caffeine buzz is possible without drinking coffee

23 April, 2019

Smelling coffee could trigger similar reactions in the brain as physically drinking a cup, according to new research.

Tasmanian distillery combats counterfeiting using IoT

23 April, 2019 | Supplied by: AusNFC Pty Ltd

Tasmania's Old Kempton Distillery has used the HID Global IoT platform with AusNFC tags to combat counterfeiting of its whiskies and other liquor products.

Sizing up cucumbers

16 April, 2019

Gene researchers have discovered the reason for fruit length variation in cucumbers, which could provide benefits for crop breeders of the future.

Thermo Scientific Triple Quadrupole TSQ 9000 GC-MS/MS system

11 April, 2019 | Supplied by: Thermo Fisher Scientific

A validated dioxin analytical workflow is designed to provide sensitive and reliable solution for screening food and feed.

An apple a day... maybe not in Canada

25 March, 2019

The consumption of fruit and vegetables has dropped 13% in 11 years in Canada, according to a recent food group consumption analysis.

Health benefits of tomatoes linked to colour

25 March, 2019

High levels of specific antioxidants are linked to particular tomato colours, meaning each tomato has its own health benefits, researchers have found.

Researchers closer to understanding cause of mango disorder

20 March, 2019

Bacterial infection is the likely cause of resin canal discolouration in Australian mangoes, which is estimated to cost the NT mango industry between $5m and $10m per year.

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