The nose knows: as few as three compounds encode food smells
03 July, 2014While foods contain more than 10,000 different volatile substances, only between three and 40 of these key odours are responsible for encoding the typical smell of an individual foodstuff, research from Germany has revealed.
Nuts will add 'star power' in Health Star Rating system
02 July, 2014Tree nuts are set to be the stars of the new Health Star Rating system, according to nut industry groups. They predict that food manufacturers will increasingly use tree nuts to add extra 'star power' to their products.
Woolworths to adopt Health Star Ratings for own-brand products
01 July, 2014Woolworths has voiced its support for the Health Star Rating scheme, promising to implement the star ratings for its own-brand ranges, including Homebrand, Select, Macro and Gold.
After three-year saga, health star rating labels finally ready to go
30 June, 2014 by Kyle Turner, University of Oxford and Steven Allender, Deakin UniversityAssistant health minister Fiona Nash has announced that Australian and New Zealand ministers responsible for food policy and regulation have signed off on the health star rating system for front-of-pack labelling.
Traffic light labels get the green light
30 June, 2014The embattled Health Star Rating (HSR) system has received yet another blow to its credibility after new research has suggested that not only is the HSR system confusing to consumers, so too is the existing Daily Intake Guide system.
Use-by date confusion causes food waste
30 June, 2014Consumer confusion about just what date labelling means is contributing significantly to food waste, according to a scientific review paper in the journal Comprehensive Reviews in Food Science and Food Safety.
Feeding the world with bugs
27 June, 2014The answer to feeding the world's growing population? Bugs, according to experts at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo.
Sugar: is it as bad as it seems?
26 June, 2014Guidelines for sugar consumption vary between health organisations, leading to confusion about what's healthy and what's not. But it's not just consumers who are confused: contradictory studies leave experts scratching their heads, too.
SPX and PeopleFlo announce collaboration
26 June, 2014 | Supplied by: SPX FLOW TECHNOLOGY AUSTRALIA PTY LTDSPX and PeopleFlo Manufacturing have signed a technical and commercial agreement that will see the two companies collaborate on a project to develop new technology.
What consumers want (it's not what you think)
25 June, 2014Forget reduced fat: it's reduced sugar and reduced salt that consumers want. But it seems that what's on our shelves is yet to catch up with what consumers are looking for.
NZ collaborates with Singapore on Foods for Health projects
25 June, 2014The New Zealand Government has pledged to invest NZ$1.75 million in collaborative research projects with Singapore to develop food products with validated health benefits.
Malaysian scientists develop sarcocystis spp PCR kit
24 June, 2014Researchers from Universiti Teknologi MARA in Malaysia have developed a PCR kit that provides a sensitive and specific means of screening, detecting and identifying sarcocystis spp.
Labelling influences perceptions of portion size
24 June, 2014What's the difference between regular and supersized? Just the label, according to US researchers. New research conducted by the Cornell Food & Brand Lab suggests that portion labels impact our entire eating experience.
Test run equipment before purchase
20 June, 2014A new test facility in the Netherlands is allowing food processors to test their production methods to see if the proposed improvements in efficiency and quality can be realised.
Finding E. coli earlier and more accurately
20 June, 2014Kansas State University master's student Lance Noll has developed and validated a molecular assay that can detect and quantify major genes specific to E. coli O157.
