Tannin could reduce allergenicity of peanut residues in food
30 July, 2014Tannic acid has shown promising results as a scavenger of peanut allergens, meaning that it could be used to reduce or prevent allergic responses when allergic consumers accidentally ingest peanut residues.
Microbiosensor developed to detect probiotics
28 July, 2014Mexican researchers have developed a microbiosensor that detects beneficial bacteria in food. The micromechanical device has been used to evaluate the growth of L. plantarum 299vm.
Frozen blueberries have higher antioxidant availability than fresh
25 July, 2014Most anthocyanins in blueberries are found in the skin, and freezing blueberries actually improves the availability of the antioxidants, according to research conducted by South Dakota State University graduate Marin Plumb.
Dairy research to help Australia meet growing dairy demand
23 July, 2014The new ARC Dairy Innovation Hub is set up to help Australian dairy manufacturers capture the growing Asian demand for dairy by developing new products.
Essential oils could help increase shelf life
22 July, 2014A new study published in the Journal of Food Science explains that essential oils may be suitable for use as food preservatives in packaging to help extend the shelf life of food products.
High-fat diet linked to loss of olfactory function
22 July, 2014Eating a high-fat diet could lead to a loss of smell, according to Florida State University neuroscientists. The researchers found that a high-fat diet is linked to major structural and functional changes in the olfactory system.
Sweet result for Australian Paradox researchers
21 July, 2014Following accusations of research misconduct, an inquiry into publications regarding the 'Australian Paradox' has found that two minor errors in the research do not constitute a breach of the Australian code of conduct for research.
Insects as food: convincing consumers to swap steaks for cicadas
21 July, 2014How do we convince squeamish consumers that insects are a viable (and palatable) option? Research from Canadean suggests that information is key - as is tapping into insects' association with exotic foods.
Simple DIY halal kit to be developed
14 July, 2014Malaysian researchers are developing a testing kit that identifies non-halal ingredients within one minute. The kit, developed by the University of Selangor, can be used to test food, cosmetics and medicines.
Okra gains attention as emulsifier
14 July, 2014There's a new emulsifier in town: okra. An Estonian PhD student is investigating the potential of carbohydrates extracted from the pods of the okra plant as emulsifiers.
Health Star Rating System fails on the vegetable front
14 July, 2014The Health Star Rating System has one fatal flaw, according to AUSVEG: at least 50% of vegetables don't receive a five-star rating. If the system fails to identify these foods as optimum healthy choices, where else does it fall down?
Reducing spoilage
11 July, 2014Innovative packages are the key in the fight against food loss and wastage. More effective barrier layers, germicidal films and freshness indicators are intended to help products to keep for longer and halt consumers' throwaway mentality. However, despite all these improvements, companies have to keep a constant eye on process efficiency and on costs.
Nestlé creates modular factories for developing world
08 July, 2014Nestlé has revealed plans for a modular factory that can be built in half the time that it takes to build a conventional factory - and for half the cost.
The nose knows: as few as three compounds encode food smells
03 July, 2014While foods contain more than 10,000 different volatile substances, only between three and 40 of these key odours are responsible for encoding the typical smell of an individual foodstuff, research from Germany has revealed.
Nuts will add 'star power' in Health Star Rating system
02 July, 2014Tree nuts are set to be the stars of the new Health Star Rating system, according to nut industry groups. They predict that food manufacturers will increasingly use tree nuts to add extra 'star power' to their products.
