Calorie counting off the menu
10 March, 2014Researchers have shown that calorie restriction has no beneficial effects on life span in mice. The researchers found that not all calories are created equal: protein, carbohydrate and fat have very different effects on food intake, health and ageing.
Benchmarking trial for sparkling wine closures commences soon
07 March, 2014The world's first large-scale benchmarking trial for sparkling wine closures is due to commence in 2014. To be conducted by the AWRI, the trial will evaluate the impact of a range of different closure technologies on bottle-fermented Chardonnay Pinot Noir.
WHO recommends cutting sugar intake in half
07 March, 2014The World Health Organization (WHO) has sugar in its sights, recommending that consumers aim to cut their sugar consumption in half to 5% of total daily calories.
Wine research gives excellent return on investment
07 March, 2014Investing in research into wine yeast pays off, new research shows. An independent study commissioned by the GWRDC has found that $1 spent on research into improving the performance of yeasts generates $7.40 in returns to winemakers.
Saturated fat: unfairly targeted?
06 March, 2014A US cardiovascular researcher and doctor has made waves within both the medical and research sectors by publishing an editorial arguing that the theory that saturated fat raises cholesterol levels is false.
From cassava to KFC: global standardised diet threatens local crops
06 March, 2014A new study of global food supplies has confirmed what experts have long suspected: in the last 50 years, human diets around the world have grown more and more similar - by a global average of 36%.
Canned food can do you good, study shows
05 March, 2014Canned food has received the tick of approval after an analysis of more than 40 scientific studies found that canned foods are a good way to help people increase their fruit and vegetable intake, regardless of geography or income level.
Dark chocolate proven beneficial for heart health
04 March, 2014Researchers from The Netherlands have found that dark chocolate helps restore flexibility to arteries while also preventing white blood cells from sticking to the walls of blood vessels.
Even low-level BPA exposure is too much, expert says: primate foetuses affected
03 March, 2014Daily exposure to Bisphenol A (BPA), even at very low concentrations, has been shown to cause foetal abnormalities in primates, raising questions about its effects on human foetuses.
Strawberries shown to reduce cholesterol
26 February, 2014Eating strawberries can lower your cholesterol, researchers have found, but you may need to eat quite a lot - in the order of half a kilo each day - to have the desired effect.
Scientists warn of chemical dangers in food packaging, but not without their critics
25 February, 2014 by Jo Adetunji, The ConversationEnvironmental scientists have warned the long-term effects of synthetic chemicals used in packaging, food storage and processing food could be damaging our health.
Safer baby food through high-pressure thermal sterilisation
25 February, 2014Treating baby food puree with high-pressure thermal sterilisation (HPTS) instead of conventional thermal processing showed a reduction of furan, food scientists from the Technische Universität Berlin have found.
Make haste, use waste
21 February, 2014 | Supplied by: FoodWaikato
The Bio-Resource Processing Alliance (BPA) has NZ$2.5 million per year available to help NZ biological-based manufacturing businesses gain maximum value from waste and by-products.
Infrared technology key to non-destructive food quality testing
21 February, 2014Non-destructive food quality testing could soon be a reality, thanks to researchers from the University of Western Australia. The technique is similar to using infrared thermometers to detect body temperature.
Food safety and UV-cured printing inks
21 February, 2014 by David Helsby, President, RadTech Europe
There is much to be said in favour of radiation-curing inks, as world-leading manufacturers of packaging print equipment already know. Because UV inks cure faster, work throughput is much more positive than with traditional print drying tunnels.
