Organic vs conventional dairy studies flawed, NZ review says
21 January, 2015Researchers say that the differences between organic and conventional dairy are due mainly to the range of variable and factors that influence milk composition, rather than the organic or conventional methods of production.
Is salt really bad for the heart? New study says no; experts say yes
20 January, 2015A new study that suggests salt may not be as bad as we've been led to believe has been roundly criticised by experts who say the overwhelming evidence points to salt being bad for the heart.
Projects set to improve food safety in fresh produce sector
20 January, 2015Food safety in the fresh produce sector is set to get a boost thanks to two new projects launched by the Fresh Produce Safety Centre.
Nasal mucus proteins help create accurate machine 'nose'
19 January, 2015Odours can be complex: different forms of the same molecule of carvone, for instance, can smell like either spearmint or caraway. While the human nose can easily distinguish between these two smells, until now, machines haven't been able to.
InControl Cuff First gloves
19 January, 2015 | Supplied by: InControlInControl's Cuff First gloves are suitable for food-service, hospitality and manufacturing organisations with high standards of food-handling hygiene and safety. The design features a system that dispenses gloves from the bottom of the box, maximising food-handling safety while cutting time.
Online agronomic manual for peanut growers launched
19 January, 2015The GRDC has launched Australia's first online agronomic manual for peanut growers: Peanut GrowNotes. The manual equips growers with the latest research and extension information.
When health initiatives go wrong: removing chocolate milk from schools halves dairy consumption
16 January, 2015In a Canadian study, researchers found that when flavoured milk is removed from a school, total milk intake drops by nearly half, impacting children's calcium and vitamin D intakes.
Vitamin waters found to offer negligible nutritional benefit
15 January, 2015Despite making grand claims about immune support, antioxidant properties and the like, researchers have found that the benefit to be gained from vitamin waters and energy drinks is negligible.
Why E. coli O157 only infects the gut
15 January, 2015E. coli O157 is unable to attach itself to host tissue in high concentrations of D-Serine.
How much is too much when it comes to allergens?
15 January, 2015Researchers have identified the level of five of the most common food allergens that would cause a reaction in the most sensitive 10% of people. They say the data can be used to apply a consistent level of warning to food labels.
Guide to food packaging security
15 January, 2015 by Pierre Pienaar FAIP* | Supplied by: Australian Institute of PackagingPackaging security is critical to food, keeping food fresh as well as safe to eat. Packaging security encompasses everything from consumer tampering to bioterrorism to product counterfeiting.
Chocolate flavanols give ageing brains a boost
14 January, 2015Your addiction to that 3 pm chocolate bar may not be just a way to alleviate boredom - it could also give your brain a much-needed boost. Evidence is increasingly suggesting that chocolate flavanols improve cognitive function.
Kitchens of the future could fundamentally change food processing industry
14 January, 2015Think a Thermomix is impressive? How about kitchen appliances that shop for meals, monitor dietary needs and even 3D-print food on demand? If such changes are in store for consumers' kitchens, what will the food processing industry look like in 2050?
Could bisphenol S be more harmful than bisphenol A?
13 January, 2015Bisphenol S (BPS), which is often used to replace bisphenol A (BPA) in consumer plastics, may in fact be more harmful than BPA itself, new research suggests.
RTE grain-based dessert purchases drop 24% in US
09 January, 2015Who's eating all the pies? Not as many American consumers as you'd expect, apparently. Purchases of ready-to-eat grain-based desserts (RTE GBDs) such as cakes, cookies, pies, doughnuts and pastries fell by 24% in the US between 2005 and 2012.
