Food design & research

Biosystèmes Fizz sensory software

13 May, 2011 | Supplied by: Arrow Scientific

Fizz sensory software from Biosystèmes can be used for quality assurance, R&D and consumer testing. It is a computer tool that allows for fast sensory test session planning and organisation, provides automated data collection and storage, and also assists with result computation.


Dow Microbial testing laboratory opens in Melbourne

13 May, 2011

The Dow Microbial Control Customer Application Center (CAC) has opened in Altona, Melbourne, allowing customers access to state-of-the-art testing laboratories and innovative formulations, in line with local regulatory requirements.


Modelling tool for safer pork

10 May, 2011

IFR has helped develop a tool for modelling the growth of Salmonella in the pork supply chain as part of an EU-funded research program investigating the main sources of contamination that cause human salmonellosis.


Survey on chemicals used in food packaging

06 May, 2011

As the issue of chemical migration from food contact packaging materials receives more attention, FSANZ has released a survey on the range of chemicals used in packaging materials.


Types of gut microbiota affect intake of nutrients

04 May, 2011

A metagenomics study has discovered that every human being’s intestinal system consists of one of three types of gut microbiota, which in turn affects the intake of medicines and nutrients into the body.


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.


  • All content Copyright © 2020 Westwick-Farrow Pty Ltd