Food design & research

Packaging trends in Australia and NZ

02 May, 2011 by Carolyn Jackson

At the Australian Institute of Packaging - National Technical Forum last month, the latest packaging trends were discussed. Here is a summary.

Scientists are taking the bitterness out of good health

23 April, 2011

Scientists are working on bitter blockers to take the bitterness out of drug compliance and nutrition.

Sugar replacement ingredients by Tate & Lyle get EFSA approval

15 April, 2011

Tate & Lyle’s sugar replacement ingredients have received positive feedback from the European Food Safety Authority, as they can reduce post-prandial blood glucose responses.

Household bleach best way to combat ricin on food preparation surfaces

14 April, 2011

A new study has found that ordinary household bleach is the most practical way to decontaminate food preparation surfaces that have been tainted with ricin.

Food and Health Dialogue oversees a reduction of salt in simmer sauces and processed meats

12 April, 2011

As part of the Food and Health Dialogue, salt in Australian-manufactured simmer sauces, and salt and saturated fat in processed meats, is being reduced by up to 95% in some cases.

No scientific evidence found to link food colours and hyperactivity in children

08 April, 2011

Ahead of a hearing on food colours and hyperactivity in children, the IFIC has submitted comments to the FDA highlighting lack of scientific evidence linking the two issues.

Focus on men's health during World Salt Awareness Week in Australia

28 March, 2011

As part of the World Salt Awareness Week, the George Institute for Global Health is focusing on the adverse effects excess salt has on Australian men, and trying to raise awareness of the problem both in public discourse and within the food industry.

Bitterness blocker aims to make food more appealing

28 March, 2011

A new bitterness blocker is being developed to help people with a sensitivity to bitter foods enjoy a more diverse diet.

More aroma, less salt

24 March, 2011

‘More aroma, less salt’ - this straightforward formula is the result of a French study in which European Sensory Network researchers examined a simple new method by which the salt levels in food products could be reduced without it negatively effecting the consumer’s taste perception.

Clear ethical labelling found to be most appealing to consumers

10 March, 2011

New research suggests that when products clearly reflect factors which impact ethical consumerism on their labels, consumers will favour these products over others.

Pack-Track looks to minimise waste from drinks packaging

09 March, 2011

Pack-Track is investigating new drinks packaging which would help to reduce waste from on-the-go drinks, highlighting two potential solutions.

Woolworths eyes sustainable palm oil

03 March, 2011

Woolworths is requesting more research into the availability of sustainable palm oil as it aims to drive market transformation.

Private labels rival big name brands

02 March, 2011

Research reveals that an increasing number of consumers prefer store brands over famous brands.

Rheology Solutions range of equipment and technical literature

23 February, 2011 | Supplied by: Rheology Solutions Pty Ltd

The microstructure of liquid foods has an important impact on its qualitative and quantitative quality attributes. This microstructure is a function of the physicochemical bonds and inter/intra-molecular associations between the ingredients in any recipe.

Submissions welcome on proposed changes to Food Standards Code

18 February, 2011

Food Standards Australia New Zealand is inviting submissions on proposed changes to the Food Standards Code.

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