Food design & research

Fat reduction bioactive

24 February, 2009

Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.


Omega-6 fatty acids and heart health

16 February, 2009

The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.


Reb-A bitter taste receptor identified

16 February, 2009

Reb-A is an FDA approved high-intensity sweetener but unfortunately it can trigger bitter taste receptors. Givaudan has developed a portfolio of masking agents to help overcome this problem.


What is needed on a label

12 January, 2009 by Janette Woodhouse, Editor

Too much information on the labels of ready meals will make it too difficult for consumers to extract the information they are interested in when making purchasing decisions.


Added colours are well within permitted levels

11 December, 2008

Food Standards Australia New Zealand has released a survey report indicating that the consumption of food colours by all age groups in Australia is quite low.


Hygienic design

04 December, 2008

Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.


Tomorrow's top 10 flavour pairings

04 December, 2008

The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.


150 tonnes of salt removed from NZ bread

06 November, 2008

The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.


Automated GI and RS prediction in food

03 November, 2008

The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.


Study confirms insufficient iodine in our food

17 October, 2008

Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.


Ingredients catalogue

13 October, 2008 | Supplied by: http://www.ingredientsaustralia.com.au

Food Manufacturing Ingredients — Australia is a catalogue or directory in CD format and was launched in July 2008. It contains information on ingredients and suppliers for the food manufacturing industry in Australia.


‘4+ serves a day’ campaign launched

09 October, 2008

Go Grains Health & Nutrition has released the ‘4+ serves a day’ campaign, which food manufacturers can use to alert consumers that the product contains grains.


The ambiguous nature of food science

07 October, 2008 by Keiran Jones

What is it about food science that makes it so difficult to single out a single food-based compound or element as the cause for a clearly observed benefit or hindrance? This was the underlying concern at the inaugural Go Grains Conference, marking the launch of the '4+ serves a day' campaign.


Ingredients for obesity management

26 September, 2008

In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.


Processed food eaters leave better fingerprints

22 September, 2008

The sweat of processed food eaters contains more salt and so their fingerprints are more corrosive and easier to detect.


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