At the Australian Institute of Packaging - National Technical Forum last month, the latest packaging trends were discussed. Here is a summary.
Scientists are working on bitter blockers to take the bitterness out of drug compliance and nutrition.
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.
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.
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.
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.
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.
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’ - 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.
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 is investigating new drinks packaging which would help to reduce waste from on-the-go drinks, highlighting two potential solutions.
Woolworths is requesting more research into the availability of sustainable palm oil as it aims to drive market transformation.
Research reveals that an increasing number of consumers prefer store brands over famous brands.
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.
Food Standards Australia New Zealand is inviting submissions on proposed changes to the Food Standards Code.