Food design & research

Preparing our pork industry for African Swine Fever

25 November, 2019

Australian Government agencies, butchers and farmers are preparing themselves against the potential incursion of African Swine Fever in Queensland.

Virtual tongue developed to predict taste of food products

25 November, 2019

Researchers are developing a 'virtual tongue' that can detect foods for natural ligands aimed at taste receptors, thus predicting the taste of food.

7 food fraud trends identified

20 November, 2019 | Supplied by: SAI Global

Food fraud affects 10% of all commercially sold food products; here, SAI Global identifies the 7 most common food fraud trends affecting the industry.

Coming to grips with wine acidity

19 November, 2019

Wine researchers at the University of Adelaide have discovered how it may be possible to manipulate the acidity of wines without the costly addition of tartaric acid.

Development for peanut allergy sufferers

14 November, 2019

A study has found that a single injection of an antibody treatment can allow those with peanut allergies to consume peanut protein after two weeks.

MSG instead of salt, study reveals how it could benefit

13 November, 2019

A US study has revealed that a shift towards using glutamates as a replacement for some salt in certain processed food could reduce sodium dietary intake by up to 8%.

Cereal killer

08 November, 2019

Scientists have uncovered the origins of one of the world's deadliest strain of cereal rust disease, which threatens global food security.

'Hyper-palatable' foods defined

06 November, 2019

What constitutes a 'hyper-palatable' food, ie, one that we can't stop eating? A US study has provided a data-driven definition and revealed their prevalance.

The perfect freeze

06 November, 2019 | Supplied by: ABB Australia Pty Ltd

Clarence Birdseye invented the quick-freezing method in 1924, which is still used today. But what are some of the current challenges for the frozen food industry?

Healthier diets are reportedly better for the environment

05 November, 2019

Researchers have linked the health impacts of food to their overall environmental impact, revealing that healthier diets are better for the environment.

Australian Gin: The Book

28 October, 2019

Australian Gin: The Book provides information about Australian distilleries and the challenges they face, while providing valuable information about gin.

Modified grasshoppers are on the menu

24 October, 2019

Researchers have modified the fatty acid composition of a breed of grasshopper, used in Africa as a food source, to make them more nutritious for humans. 

Making chocolate that melts in your mouth

23 October, 2019

Researchers are developing a better understanding of the tempering process, which could help manufacturers save costs and improve the mouthfeel of chocolate.

Could a human gut microbe make processed foods healthier?

22 October, 2019

A US study suggests the gut microbiome has an impact on how the body breaks down processed foods, such as cereals, pastas, chocolate and soft drink.

3D printing of chocolate, a new approach

22 October, 2019

Researchers in Singapore have developed a new approach for the 3D printing of chocolate using cold extrusion instead of the conventional hot-melt extrusion method.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd