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.
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.
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.
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.
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.
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.