They're a highly nutritious food containing top quality protein, 10 vitamins and minerals in one convenient package, but the Heart Foundation is still expecting some Australians to be surprised when they see fresh eggs now displaying the Tick.
The NSW Food Authority has been asked by the worldâ€™s leading health body to help devise communication solutions so other countries can show people how to safely eat fish while reducing the risk from mercury.
The Biological Farmers of Australia (BFA) has called for immediate action by federal and state governments to determine the source, and extent, of the genetic engineering contamination of conventional canola in Victoria.
The Australian Egg Corporation has announced the appointment of five nutrition and medical healthcare experts to the newly formed Egg Nutrition Advisory Group (ENAG).
Research by a scientist in the UK helps understand a hitherto unexplained mystery of food allergy. He has discovered the route and type of transport taken by peanut proteins through the gut to the immune system. This route favours an immune response and helps explain why peanuts are one of the most allergenic foods.
The Australian Institute of Packaging in conjunction with the Centre for Design, RMIT University and the Sustainable Packaging Alliance combined to present a half-day forum on the New Packaging Covenant. Participants debated the issues surrounding the NPC that is due to expire this year and be replaced with NPC mark 2.
Compounds found in plastic products used to wrap or contain food and beverages have aroused concerns as possible cancer-causing agents because they can sometimes leach out of the plastic and migrate into the food, researchers are claiming.
Strong emotions will be part of the agenda at the 28th annual AIFST convention in Sydney in July when food scientists from Australia and other nations gather to hear the latest research and talk about their passion for food.
Nutritional information as provided on food labels tell us little about the effects various food components actually have on our body. But that could change, thanks to a novel concept described by New Zealand researcher Dr John Monro in 'Journal of the Science of Food and Agriculture' - the use of virtual food components (VFCs) to evaluate the really physiological effects of what we eat.
Using a variety of technical 'tricks', packaging manufacturers have virtually built a 'firewall' against counterfeiters. Technical developments are revealing newer means of protection which also cater to the economic interests of the production industry
Food can only reach households in top quality if stored in the right packaging. Active wrappers protect sensitive products from light, air and mould, and intelligent packaging indicates whether the food is still as fresh as it should be.
The Australian Quarantine and Inspection Service (AQIS) has approved both the Foss MeatMaster and Foss FoodScan for the determination of percentage Chemical Lean (fat content) in export beef trimmings, under the Export Meat Orders Schedule 2 - Part 2 (1.3).
As food evolves to accommodate the demands of an increasingly on-the-go world, in many cases it's the packaging that drives the change according to experts gathered at the Institute of Food Technologists Annual Meeting and Food Expo. And those packages are getting smarter.
The ageing population is on the increase across most of the world. This trend is most pronounced in developed nations where living standards and availability of medical care are high, with Japan showing the fastest ageing population
Scientists at Florida State University subjected walnuts, cashew nuts and almonds to radiation, roasting, pressure cooking, blanching, frying and microwave heating in an effort to make them safe for allergy sufferers.