New active packaging makes shelf life longer and more accurate
04 December, 2014Researchers have developed an active packaging that protects perishables with a layered plastic that not only keeps out oxygen and moisture but also extends the shelf life of foods by absorbing oxygen that may be present in packaging.
New options on the horizon for children with cow's milk allergy
04 December, 2014
There are currently no approved treatments for children with milk allergies except avoidance, but that may be going to change. The clinical-stage specialty biopharmaceutical company DBV Technologies has begun enrolling cow's milk-allergic subjects in a Phase I/II clinical study to evaluate the safety and efficacy of Viaskin Milk, an epicutaneous patch for the treatment of children with IgE-mediated cow's milk allergy (CMA).
Potato chips still Australia's favourite snack
04 December, 2014Research conducted by Roy Morgan Research has revealed that Australians' tastes tend more towards savoury than sweet, with 41% of us snacking on potato chips in an average seven-day period.
Milk Orange to make milk fat measurement more accessible
03 December, 2014Milk Orange: sounds like a bizarre new brand of flavoured milk. In fact, it's the world's first fluorescent sensor that rapidly measures the level of fat in milk.
Tastier food for soldiers with MATS technology
28 November, 2014Defence ration packs could get an overhaul thanks to Microwave Assisted Thermal Sterilisation (MATS) technology, which has been shown to produce better-tasting packaged foods in minutes rather than hours.
A new business model for ancient food
24 November, 2014Australia's 'bush tucker' industry needs a new business model that includes commercial cultivation in order to reach its potential, according to a South Australian academic.
Bacterial slime or what to feed the world after catastrophic crop failure
24 November, 2014Is it possible to feed the whole world after a complete collapse of the agricultural system?
Diabetes and heart disease risk linked to carbs, not fat
23 November, 2014 by Emily CaldwellDoubling or even nearly tripling saturated fat in the diet does not drive up total levels of saturated fat in the blood, according to a controlled diet study.
Could use-by dates be past their use-by date?
18 November, 2014Cheap electronic circuits printed with eco-friendly materials could take the guesswork out of knowing whether milk is actually out of date or whether it has a day or two left - no smelling required.
Electronic tongue successfully tests cognac, whiskey
13 November, 2014Researchers have developed a low-cost 'e-tongue', an electronic 'tongue' that could one day sample food and drinks to check for quality before they hit the shelves - or even monitor water for pollutants.
Soft drinks not so bad for active teens after all, study shows
13 November, 2014Researchers say that, when teenagers are physically active, short-term, moderate consumption of high-fructose and high-glucose beverages may not be as unhealthy as previously thought.
Companies' good deeds can give their unhealthy products a 'health halo'
12 November, 2014A recent study shows that a company's socially responsible behaviour may lead consumers to incorrectly assume that its products are healthy.
A sustainable, recyclable alternative to waxed cardboard
10 November, 2014Waxed cardboard is not the most sustainable of materials: the coating is petrochemical based and it renders the cardboard unrecyclable. However, a new waterproof coating that is both recyclable and renewable could soon be on the market.
Demand for antibacterial packaging grows
07 November, 2014What do UK consumers want most in their cans? Antibacterial packaging. More than half of all British consumers are more concerned about bacteria on the outside of a can than the presence of dirt and dust.
Elderly consumers willing to try new products
07 November, 2014We tend to think of elderly people as being stuck in their ways and unwilling to try new foods, but a new study has shown that this isn't the case. Researchers have found that half of all elderly consumers readily accept new foods.
