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.
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.
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.
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.
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.
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?
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.
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.
HFCS more toxic than table sugar, study shows
08 January, 2015High-fructose corn syrup (HFCS) has just received another blow to its already tarnished reputation: researchers have found that it is more toxic to mice than table sugar.
Cardia secures seven new patents
07 January, 2015 | Supplied by: Cardia BioplasticsCardia Bioplastics secured seven new patents in 2014 for its Cardia Compostable, Biohybrid and PPC-starch resin and finished products from Patent and Trademark Offices in Japan, Australia, New Zealand and China.
2015: Top nutrition trends predicted
22 December, 2014After the excesses of the holiday season, most people's thoughts turn to dieting in the new year - even if the diet only lasts until Australia Day. So what will the top nutrition trends be for 2015?
Nutrition, food safety makes GM foods more palatable
10 December, 2014The majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods if the technology enhances the nutrition or improves the safety of the food, according to research.
