Edrington stays in the black with O-I
10 June, 2014 | Supplied by: O-I Asia PacificTelevision shows like Boardwalk Empire and Mad Men have reinvigorated Scotch whisky's popularity. In a nod to the past, Edrington has released its Cutty Sark Prohibition Edition in a black glass bottle produced by O-I. The premium edition blended Scotch is the first of its kind released in the US market by the brand.
Mimicking fat to improve flavour
03 June, 2014New research from South Dakota State University (SDSU) could help improve the palatability of low-fat products with the use of a strain of lactic acid bacteria that mimics fat.
Zhucheng Dongxiao Biotechnology liquid glucose, erythritol and pea protein
30 May, 2014Zhucheng Dongxiao Biotechnology's liquid glucose has a corn base and is enzyme-converted. It is free of gluten and allergens and is transparent, making it good for food appearance.
A Pink Lady apple a day keeps the doctor away
26 May, 2014They say an apple a day keeps the doctor away, but that could depend on the kind of apple you're eating. Researchers have found that certain types of apples provide greater health benefits than others, with the Pink Lady variety leading the pack.
Hawkins Watts technical service and sales support
23 May, 2014 | Supplied by: Hawkins Watts Australia LtdHawkins Watts is passionate about sharing its expertise to create better food. The company has a portfolio of quality ingredient supply partners and a dedicated team of highly qualified people who can offer lab prototype development and tailored logistic solutions.
The sound of science: using acoustics for coffee roasting
23 May, 2014Acoustician Preston S Wilson explored the potential of using the ‘cracking’ sounds emitted by coffee beans during the roasting process as the basis for an automated acoustical roast monitoring technique.
Scientists predict cultured meat factories for every town
22 May, 2014One day, every town could have its own small-scale cultured meat factory, scientists have predicted. In Trends in Biotechnology, they outline a potential meat manufacturing process, starting with a vial of cells taken from a cell bank and ending with a pressed 'cake' of meat.
Plateauing food allergy figures don't mean fewer allergic people
21 May, 2014While the incidence of food allergy appears to have plateaued in recent years, the total number of cases in the community will continue to rise steadily, according to Dr Robert Loblay, Sydney Medical School immunologist.
Eucalypt honey good for gut health
21 May, 2014Australian eucalypt honey has been discovered to have prebiotic qualities, meaning that regular consumption could improve gut health, a new study has shown.
Eating organic food significantly lowers pesticide exposure: study
15 May, 2014 by Dinny Navaratnam, The ConversationEating an organic diet for a week can cause pesticide levels to drop by almost 90% in adults, research from RMIT University has found.
Red wine's cardioprotective properties a myth?
13 May, 2014Researchers have found that resveratrol - an antioxidant in red wine and chocolate thought to have cardioprotective properties - has no positive effect on longevity nor the incidence of cardiovascular disease, cancer or inflammation.
Cardioprotective effects of oily fish found to be unsubstantiated
12 May, 2014Back in the 1970s, Bang and Dyerberg connected the low incidence of coronary artery disease (CAD) among the Eskimos of Greenland to their diet, which was rich in whale and seal blubber. This landmark study started the ball rolling that has resulted in oily fish currently being recommended as part of a healthy heart diet. However, new research is discovering that the Eskimos actually suffered from CAD at the same rate as their Caucasian counterparts, meaning the claimed cardioprotective effects of their diet are unsubstantiated.
Wire coils increase sugar content of tomato juice
09 May, 2014A method called 'basal wire coiling' has been effective in increasing the sugar concentration of tomato juice. Researchers from Tokyo University of Agriculture say the finding could improve the marketability of tomato juice.
Paying more makes food taste better
05 May, 2014Despite what Australia's love affair with cut-price food might suggest, consumers value food that is more expensive. Researchers have found that taste perception - as well as feelings of overeating and guilt - can be manipulated by price alone.
Battling obesity is not just about eating less and moving more, expert says
05 May, 2014There's more to losing weight than just eating less and moving more, according to Dr Claude Bouchard, who studies the genetics of obesity.
