Non-invasive device detects malformed chickens on the production line
25 August, 2014state of conservation of poultry and detects malformations by analysing its electrical properties. It is a non-invasive system that would help to guarantee the quality of the final product before it is delivered to the consumer.
Plastics from food waste
22 August, 2014Here's a novel approach to dealing with food waste: turn it into biodegradable plastics. A report on the process of converting cocoa, rice and vegetable waste into biodegradable plastics has been published in the journal Macromolecules.
Retsch Camsizer P4 particle size and shape analyser
20 August, 2014 | Supplied by: Metrohm Australia & New ZealandThe Retsch Camsizer system for the determination of particle size and particle shape has been upgraded. Compared to the previous model, the analyser has faster cameras with higher resolution, a stronger light source and new software features.
It’s not me, it’s my gut bacteria!
19 August, 2014Gut bacteria outnumber our own cells about 100-fold but this numerical dominance may not be their only claim to fame. It seems that these bacteria may very well be affecting both our cravings and moods to get us to eat what they want and may be driving us towards obesity.
Cardiometabolic risk increases with twice-weekly instant noodle consumption
15 August, 2014Research has shown that significant consumption of instant noodles (ramen included) may increase a person's risk for cardiometabolic syndrome.
CSIRO and Fonterra partner to drive sustainable dairy innovation
14 August, 2014 | Supplied by: Fonterra Co-operative Group LtdFonterra has partnered with the CSIRO to drive innovation in sustainable farming, manufacturing, health, nutrition and consumer dairy products. CSIRO will use its scientific capability to help propel Fonterra's V3 strategy.
Your glass of wine could give you more than a hangover
11 August, 2014For some of us, the thought of a glass of wine on Friday night is what keeps us going when the Wednesday afternoon slump hits. However, a new study into the contamination of French wines could have consumers rethinking their end-of-week tipple.
Board grades for shelf-friendly packaging
06 August, 2014 by Ron Mines FAIP* | Supplied by: Australian Institute of Packaging
Ron Mines, better known as the Boxologist, shares his knowledge about the best board grade to use for outer boxes.
3D printing to feed US soldiers
31 July, 2014The US Army is looking at novel ways to feed its troops - including 3D printing food. Lauren Oleksyk, a food technologist with the NSRDEC, is investigating 3D applications for food processing and product development.
3540-calorie chain restaurant meal wins an Xtreme Eating Award
31 July, 2014The Xtreme Eating Awards highlight chain restaurant meals that are shockingly high in calories, saturated fat, sodium and sugar.
Tannin could reduce allergenicity of peanut residues in food
30 July, 2014Tannic acid has shown promising results as a scavenger of peanut allergens, meaning that it could be used to reduce or prevent allergic responses when allergic consumers accidentally ingest peanut residues.
Microbiosensor developed to detect probiotics
28 July, 2014Mexican researchers have developed a microbiosensor that detects beneficial bacteria in food. The micromechanical device has been used to evaluate the growth of L. plantarum 299vm.
Frozen blueberries have higher antioxidant availability than fresh
25 July, 2014Most anthocyanins in blueberries are found in the skin, and freezing blueberries actually improves the availability of the antioxidants, according to research conducted by South Dakota State University graduate Marin Plumb.
Dairy research to help Australia meet growing dairy demand
23 July, 2014The new ARC Dairy Innovation Hub is set up to help Australian dairy manufacturers capture the growing Asian demand for dairy by developing new products.
Essential oils could help increase shelf life
22 July, 2014A new study published in the Journal of Food Science explains that essential oils may be suitable for use as food preservatives in packaging to help extend the shelf life of food products.
