Innovation of the Year award for Absolut Originality bottle
09 October, 2014 | Supplied by: Ardagh Group (Australia)Ardagh was awarded Innovation of the Year for its Absolut Originality bottle at the inaugural Luxury Packaging Awards in London.
Rescuing shipwrecked bacteria is thirsty work
09 October, 2014Yeast in beer bottles salvaged from an 1840s shipwreck in Finland is being used to reproduce the 170-year-old brew.
Obesity Society calls on food manufacturers to reduce energy density of foods
03 October, 2014The Obesity Society (TOS) has called for food companies to test and market less energy-dense foods to help curb the obesity epidemic.
Biofuels from winery waste
03 October, 2014A PhD student at Swinburne University of Technology has found a way to break down winery waste into compounds for use as biofuels and medicines using fungi and a bioreactor. The fermentation produces alcohols, acids and simple sugars.
Why process food?
03 October, 2014 by Johannes Baensch
What's interesting is that when a person makes a perfect cup of coffee by hand, the element of craftsmanship is acknowledged. But when the same process is performed industrially, there's little recognition of the expertise involved.
One step closer to non-allergenic peanut products
02 October, 2014A University of Florida scientist is one step closer to creating non-allergenic peanut products. Wade Yang has managed to remove 80% of peanut allergens in whole peanuts.
What do bananas, soya and almonds have in common?
30 September, 2014According to a study published in Psychological Research, consuming tyrosine either via supplements or food can promote creative thinking.
Do artificial sweeteners really cause metabolic disease? Experts respond
29 September, 2014A study published in the scientific journal Nature showing that artificial sweeteners could play a role in glucose intolerance and metabolic disease has drawn mixed reactions from experts.
The emerging field of nutrigenomics
26 September, 2014 | Supplied by: easyDNANutrigenomics is a relatively new field of research in which genetics and nutrition come together. These merging disciplines (nutrition and genetics), optimise the efficacy of diets and how dietary consumption affects gene expression.
Coffee genome sequencing could yield decaf coffee beans
19 September, 2014By analysing the coffee genome, UQ scientists have found that it could soon be possible to grow premium-quality, caffeine-free coffee, tea and cocoa.
'Westernisation' of Chinese retail market presents packaging challenges
11 September, 2014A Canadean report predicts that consumer packaged-goods providers will capitalise on the trend of ‘Westernisation’ in China and integrate more Western groceries onto their shelves.
Could personalised diets be the new frontier in food marketing?
10 September, 2014Personalised medicine is making its way into the US, with blood tests at the heart of changes to the way consumers see their health. Canadean predicts that this technology will also shift into personalised diets.
Familiar ingredients entice consumers to healthy eating
09 September, 2014The report ‘Healthy Dining Trends’ released by market research company Mintel, endeavoured to uncover what motivates Americans to eat healthfully.
Healthy snacks at meal times an opportunity for food marketers
08 September, 2014US consumers are eating traditional snack foods, particularly snacks with a perceived health benefit, in between and at meals. This behaviour will drive the growth of snack foods eaten at main meals over next five years, according to The NPD Group.
Junk food shown to change eating behaviours
05 September, 2014Junk food changes eating behaviour in rats, causing them to stop seeking out novel foods, a new study has shown. The researchers say this could explain why excessive junk food consumption can weaken self-control and lead to overeating and obesity.
