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.
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.
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.
White bread boosts good gut bacteria
18 June, 2014White bread seems to have gained a bad reputation - but scientists say this reputation may not be totally deserved. A study in the Journal of Agricultural and Food Chemistry reports that white bread appears to encourage the growth of beneficial gut bacteria.
Big bottoms or big bottom lines in the US?
17 June, 2014How can the food industry maximise its sales and yet simultaneously appear to support public health initiatives to combat obesity?
Long-term germ resistance possible with new antimicrobial coatings
16 June, 2014Researchers say a new antimicrobial coating that combines copper and silver colloids with anti-adhesive surface properties will provide long-term germ resistance. The coatings could be used in food preparation and the manufacture of packaging materials.
Higher-protein diets may reduce risk of stroke
16 June, 2014A study has found that diets higher in protein - particularly from fish - may reduce the incidence of stroke. A meta-analysis of seven studies revealed that those with the higher amounts of protein in their diets were 20% less likely to experience a stroke.
Lack of protein, processed foods the cause of obesity, academic says
13 June, 2014Processed foods and our sedentary lifestyles are to blame for the obesity epidemic, a University of Sydney professor has said in an article published in The Sydney Morning Herald.
Creating hypoallergenic peanuts
13 June, 2014US researchers say they've developed a process that reduces allergens in peanuts by 98% through the use of food-grade enzymes commonly used in food processing.
Theory could reduce lumps in powdered foods
10 June, 2014Scientists from Nestlé say they've developed a theory that will predict the way soluble substances will dissolve in water with greater accuracy than ever before. The theory could help food manufacturers develop food and beverage products that give a smoother texture with fewer lumps when mixed with liquid.
