Lupin seeds can be used to produce low-fat sausage products, allowing processors to replace animal raw ingredients with vegetable materials.
Four of Australia’s research institutions will collaborate closely over the next three years to fast-track development of new ‘healthier’ varieties of three of the world’s most widely cultivated cereal grains.
NIST researchers have developed new certified reference materials for measuring amounts of organic acids in dietary supplements formulated with Vaccinium berries - cranberries, blueberries and bilberries.
Vegetable juice powder could provide a natural source of nitrate to serve as a curing agent for pork products without affecting the 'natural' and 'organic' labelling. If other natural antimicrobials are added to the mix, naturally cured pork products are possible.
With selenium deficiency prevalent in South-East Asia, University of Adelaide researchers are studying the best biofortification for lowland rice production.
Coles has announced that it intends to broaden its sow stall-free fresh pork initiative to include all forms of the company's brand pork including processed ham and bacon products produced in both Australia and overseas from 2014.
It's 10 years since Taylors Wines started using the screw cap in preference to corks on its wines. The company has surveyed consumers to find out how their perceptions of screw cap v corks had changed.
A Johns Hopkins University study indicates that if you have to expend more effort to get a certain food, not only will you value that food more, it might even taste better to you.
It seems that taking an oral anticancer medication with degassed Sprite may improve the effectiveness of the drug.
Aquapharm Biodiscovery has announced it has signed a research agreement with Leatherhead Food Research to identify novel functional extracts with broad-spectrum, anti-microbial activity using Aquapharm’s extensive collection of marine microorganisms.
Low kJ beverages with added protein are claimed to improve endurance times in cyclists more than higher energy drinks.
A revolutionary thermal processing technology using 915 MHz microwave energy has been approved by the US Food and Drug Administration (FDA).
A team of scientists at the Australian Centre for Plant Functional Genomics has successfully used genetic modification (GM) to improve the salt tolerance of rice, offering hope for improved rice production around the world.
Some consumers are misinterpreting low carbohydrate claims on food packaging and assuming health benefits and weight loss qualities beyond the nutrition facts.