5 tips for keeping your food business safe during COVID-19
21 April, 2020 | Supplied by: SAI GlobalA food safety expert shares five tips to help businesses in the food industry meet Australian and global food safety standards during the COVID-19 pandemic.
Climate change could shrink fish sizes
08 April, 2020Researchers studying the effects of climate change have found that the global warming of oceans could make some fish shrink in size, and affect complex food webs.
Glug, glug, glug: what makes bottles empty faster?
08 April, 2020Researchers studied bubble physics to determine what influences bottle emptying time; the results may have applications for the beverage industry.
Cold-brew vs hot-brew coffee: what's the difference?
06 April, 2020Researchers have studied the health benefits of hot- and cold-brew coffee, and how they can change depending on the roast and temperature of the brew.
Trials begin for "golden goose" of salt-tolerant wheat
03 April, 2020A new strain of salt-tolerant bread wheat with genes that can be traced back to wild relatives will begin field trials in Australia this year.
Cherry flavour research
31 March, 2020By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.
FSANZ calling for comment on new genetically modified corn
26 March, 2020 | Supplied by: Food Standards Australia New ZealandFood Standards Australia New Zealand is requesting feedback on an application to allow food from a genetically modified corn line in the Food Standards Code.
Food scientists develop lower-sodium processed turkey
19 March, 2020Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.
Scientists develop a quick Salmonella detection method
10 March, 2020Food scientists have developed a method to rapidly identify Salmonella serotypes in two hours, completing the whole identification process in eight hours.
Lettuce in space
10 March, 2020Astronauts on the International Space Station have cultivated lettuce that is disease-free and safe to eat.
Massey University to help eradicate M. bovis from NZ
09 March, 2020The Mycoplasma bovis Programme has selected Massey University to research the impacts of M. bovis on cattle in New Zealand.
Technology could help to reduce salt in processed food
06 March, 2020A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness.
'Soda tax' a fizzer in Philadelphia
02 March, 2020Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.
The next green revolution for rice
26 February, 2020Researchers have discovered a gene that improves yield and fertiliser use efficiency of rice, which could help achieve global grain yield increases over time.
Aussie food manufacturers failing to stop the salt
25 February, 2020Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.
