Partnership to develop heat-resistant PLA film
09 October, 2013 | Supplied by: Innovia Films Pty LtdInnovia Films is partnering with Corbion Purac, a lactic acid and lactides producer, to develop poly lactic acid (PLA) film that is transparent and resistant to high temperatures.
Bespoke bottle for brewery's silver anniversary
04 October, 2013 | Supplied by: Plasdene Glass-PakTo celebrate its silver anniversary, New York craft beer producer Brooklyn Brewery is treating its customers to a premium bespoke bottle for its award-winning brews.
Addressing malnourishment takes more than just food
03 October, 2013While more food might seem to be the solution to malnutrition, recent research has shown this is not the case. Despite two decades of increased agricultural productivity, there has not been a corresponding drop in malnutrition rates.
Fish cleared as major mercury source
01 October, 2013While fish has frequently been blamed for rising mercury levels in the human body, new research from the University of Bristol suggests that fish may not be the biggest contributor to mercury levels.
Spread the word: peanut butter linked to breast health
30 September, 2013A study has found that girls aged 9 to 15 who regularly ate peanut butter or nuts were 39% less likely to develop benign breast disease by the age of 30.
Five decades of training and education excellence for packaging technologists
30 September, 2013 | Supplied by: Australian Institute of PackagingThe Australian Institute of Packaging (AIP) was established on 12 September in 1963 when 14 men had a vision to create an institute that would provide a professional identity for packaging technologists in Australia.
Sweet sorghum: huge potential for food and energy
25 September, 2013The spotlight is on sweet sorghum as a new study shows the crop's huge potential as a source of energy, food and animal feed. While the crop has received global interest, little research has been conducted under Australian growing conditions or using Australian processing facilities - until now.
Research shows nuts are beneficial to health
24 September, 2013The myth that nuts are fattening was recently busted. Recent research has not only confirmed this, but also highlighted the benefits of regular intake of nuts.
The brain knows the difference between 'real' and artificial sweeteners
23 September, 2013While many of us try to curb the negative effects of a sweet tooth with artificial sweeteners, the brain knows the difference between these 'energyless' sweet flavours and 'real' sweeteners, a new study has shown.
Is your fat brown, beige or white?
20 September, 2013We usually think of adult fat as white and hard to get rid of but brown and beige fats are present in adults and their role in the metabolism of triglycerides and glucose may make them allies in the fights against obesity and diabetes.
Functional foods to keep ageing population healthy
20 September, 2013A potentially huge market exists for functional foods to keep Europe’s ageing population healthy in years to come. The NU-AGE project will hold a symposium on the topic of dietary strategies for the elderly at the International Congress of Nutrition.
Immune function enhanced by red grapes and blueberries
19 September, 2013Compounds in blueberries and red grapes came out ahead of more than 400 other compounds in a study conducted at the Linus Pauling Institute. The resveratrol in red grapes and pterostilbene in blueberries were found to boost the immune system.
Bubbles dupe brain's sweetness perception
19 September, 2013Carbonation affects the brain's perception of sweetness, making it harder to determine between sugar and artificial sweeteners, according to a new article in Gastroenterology, the official journal of the American Gastroenterological Association.
Packaging design gets NZ$5m boost
17 September, 2013Researchers from Massey University in New Zealand will develop modelling tools to assist in the design of better packaging solutions for exporting food products.
Broccoli could be new osteoarthritis superfood
16 September, 2013A recent study has found that sulforaphane, a compound found in broccoli, has been linked to the slower development and potential prevention of osteoarthritic damage in joint cartilage.
