Hempseed oil reaches new highs
30 January, 2014Hemp is gaining interest, and not just for its hallucinogenic properties. Low-THC varieties are used not only as a source of fibre for textiles, but also for their oils, which may have a variety of health benefits.
Microcracks make tougher glass
30 January, 2014Engraving networks of 3D microcracks in borosilicate glass increased the toughness of the glass by 200 times compared to non-engraved slides, researchers at McGill University in Canada discovered.
Filleting machine boosts Norwegian white fish industry
29 January, 2014A new white fish filleting machine could improve productivity and ensure the future of the Norwegian fish processing industry. The machine uses X-ray technology and jets of water to locate bones and efficiently fillet the fish.
Smelling the way to more appetising low-fat foods
28 January, 2014While taste, texture and mouthfeel are crucial to food enjoyment and acceptance, almost invariably the first way a food is sensed is by its smell. If it smells good we are much more likely to eat it. But it seems our sense of smell is much more refined than we realise - we can even detect dietary fat levels by smell!
Bioinformatics platform to predict probiotic functionality
24 January, 2014European research institutes have partnered with SMEs to develop a bioinformatics platform to predict the functionality of food bacteria and probiotics based on their genome sequence.
Chip-based infant formula detection for functional proteins developed
24 January, 2014Researchers in Singapore have developed a chip-based detection system for measuring functional protein in infant formula which they say could help to control and monitor quality.
ROFIN StarMAP software
24 January, 2014 | Supplied by: Laser Resources Management Pty LtdUsing StarMAP software from ROFIN, micro-perforations are individually customised for the produce and the packaging geometry. Package volume, packaging film type and storage temperature are considered as well.
Chocolate authenticity test developed
21 January, 2014Scientists have developed a method to authenticate the varietal purity and origin of cacao beans to ensure that the chocolate inside matches the country of origin labelling outside.
Comprehensive GM test developed
20 January, 2014In response to increased demand for monitoring and labelling of genetically modified (GM) foods, scientists have developed a comprehensive method for detecting GM ingredients. It is claimed to be the first of its kind in the world.
Low-cost and eco-friendly packaging for confectionery and baked goods
20 January, 2014
As energy and raw materials become more expensive and consumers become more environmentally conscious, confectionery and snack manufacturers have to adjust. Their products now have to stand out from the crowd without extravagant packaging that drives up costs. Luckily, packaging producers and machine manufacturers can help with material-saving packaging solutions and more efficient production lines.
SGF develops fully organic stevia processing method
17 January, 2014Standard stevia processing does not meet USDA National Organic Program (NOP) regulations, which is a problem for processors hoping to use stevia in certified organic products. SGF has developed a new technology to overcome these obstacles.
Less alcohol, more flavour with special yeast
17 January, 2014A team of researchers at the Australian Wine Research Institute has identified a strain of yeast that produces a lower level of alcohol, while preserving the flavour of the wine.
New year, new strategy for Frutarom
15 January, 2014Frutarom says it will launch up to seven proprietary natural ingredients in 2014, while continuing to develop new studies and products.
More evidence that nuts don't make you fat
14 January, 2014Higher tree nut intake has been associated with lower risk of metabolic syndrome and obesity in a study of Seventh-Day Adventists conducted by Loma Linda University.
Food science research centre to open
14 January, 2014A new centre for food science research is to be established at Charles Sturt University, after the university secured $2.15 million in funding from the Australian Research Council (ARC).
