NSW clamps down on noodle safety
02 November, 2017 by Nichola MurphyFines 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 MurphyWe'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, 2017After 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 MurphyMilk-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 MurphyWith 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 DingWhere 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, 2017It's natural so it must be good — right? Actually — no!
Synthetic antifreeze could improve ice-cream and organ transplants
29 August, 2017 by Nichola MurphyResearchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.
Particle & Surface Sciences POLA 2000 applications
24 August, 2017 | Supplied by: Particle & Surface Sciences Pty LtdParticle & Surface Sciences' POLA 2000 has been modified to include extra applications.
You don't have to eat food to get fat — just smell it
03 August, 2017The odour of what we eat may play an important role in how the body deals with calories. If you can't smell your food, you may burn it rather than store it.
Edible packaging and algae-based protein could be our food future
17 July, 2017Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.
Campylobacter causes the most foodborne illnesses in Denmark
03 July, 2017Just because Campylobacter caused the most foodborne disease in Denmark doesn't mean you can't still get Salmonella from your pet snake.
Characterising 'normal' milk
30 June, 2017To minimise the chances of the global milk supply being impacted by safety breaches, IBM and Cornell University are using genetic sequencing and big data analytics to characterise milk.
Unintended discovery of a new natural orange colour
27 June, 2017Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.
How E. coli chats
23 June, 2017They can't use smartphones or Wi-Fi, but bacteria have evolved some seriously complex strategies to communicate with one another. And the resulting interactions are a delicate balance of cooperation and, in some cases, competition. Biologists have uncovered a new way that bacteria lay siege to neighbouring cells by hijacking two factors involved in protein synthesis.
