Food design & research

New food labelling system needed to improve health, says Alliance

27 March, 2012

Clear food labelling is key to improving Australian health, an alliance of leading health and consumer groups has argued.


Trans fats linked with irritability and aggression

21 March, 2012

The old adage ‘you are what you eat’ may have received some extra credibility after scientists proved that trans fats can make you angry. Researchers at the University of California’s San Diego School of Medicine have demonstrated a link between consumption of dietary trans fatty acids (dTFAs) and aggression.


FSANZ calls for comment on Listeria bacteriophage preparation for food

21 March, 2012

Food Standards Australia New Zealand (FSANZ) has called for submissions on an application for a bacteriophage preparation to reduce the risk of Listeria monocytogenes.


Researchers scramble proteins to crack egg allergy problems

15 March, 2012

To the relief of parents whose children suffer anaphylactic reactions to eggwhite, researchers are working on modifying egg proteins so hens start laying allergy-free eggs.


Salt-tolerant durum wheat developed by CSIRO

14 March, 2012

The CSIRO has developed a salt-tolerant variety of durum wheat that gives a 25% higher grain yield than other varieties on salty soils.


Seven’s show based on “oversimplified pseudo-science”, claims Bellamy’s Organic

14 March, 2012

Tasmanian organic food producer Bellamy’s Organic has responded angrily to claims made about its products on the Channel Seven program Sunday Night, which aired on 11 March.


Vitamin D mushrooms to be released nationally following research findings

10 March, 2012

Australian mushroom growers have been encouraged to accelerate the national release of vitamin D mushrooms following research that suggests pregnant women lacking vitamin D are twice as likely to have children with language difficulties.


Communicating food safety crises

09 March, 2012

Companies faced with food tampering need to make sure they remain sensitive to their customers’ cultural views before trying to assign blame when responding, according to a new study.


Algatechnologies AstaPure 2% astaxanthin water-soluble emulsion

07 March, 2012 | Supplied by: http://www.algatech.com

Israeli company Algatechnologies has developed a 2% natural astaxanthin in a liquid-emulsion format under the AstaPure brand name.


$7m dairy research centre opens at Gatton

07 March, 2012

A $7 million dairy research centre focusing on subtropical dairy production has opened at The University of Queensland’s Gatton campus.


UQ innovation: probiotic juice and omega-3 milk

05 March, 2012

A $250,000 Commercialisation Australia grant is helping researchers from the University of Queensland (UQ) commercialise a food processing technique that will enable juice, milk and other dairy products to be fortified with probiotics and omega-3.


Shopping experience more important than price in fruit and vegetable intake

05 March, 2012

A study by researchers at RTI International and George Washington university has shown that food shopping experience, rather than cost of produce, may impact how many serves of fruit and vegetables people eat.


Kiwis protecting kiwis from PSA threat

03 March, 2012

Researchers in New Zealand are working with the kiwifruit industry to combat the PSA disease that has threatened the $1 billion industry.


The 19 best new products and technologies for food processors

01 March, 2012

The International FoodTec Awards celebrate the best new products, technologies, services, equipment and ideas that will improve the quality, safety and efficiency of the food industry. In 2012, nine companies have been awarded Gold and 10 Silver.


Test tube hamburgers

28 February, 2012

Instead of paddock to plate, your hamburger could soon be making a journey from the test tube. Two scientists outlined their research into meat substitutes grown in the lab at the AAAS (American Association for the Advancement of Science) annual meeting on 19 February, revealing new possibilities for more sustainable meat production to feed the world’s growing population.


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