Food design & research

Stabilising ice cream with freeze-dried strawberries

11 February, 2020

Researchers have found that freeze-dried berry powder can act as a stabiliser for ice cream, enabling it to keep its shape after reaching room temperature.

Have your cake and eat it with insect-based fat

11 February, 2020

Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.

An egg a day not tied to risk of heart disease

03 February, 2020

Consuming an egg a day does not impact blood cholesterol levels and is not tied to cardiovascular disease, according to the Population Health Research Institute.

Frequent UTIs? Going vegetarian could help

03 February, 2020

Forgoing meat could reduce the risk of contracting urinary tract infections, according to a study published in Scientific Reports.

Aussies opting for healthy drinks

28 January, 2020

Aussies are increasingly opting for healthy beverages when eating out, with sales topping $2.1 billion in 2018.

US outbreak of E. coli from romaine lettuce declared over

24 January, 2020

Salad lovers, rejoice! An E. coli outbreak linked to romaine lettuce from Salinas, California, has been declared over by the US FDA and CDC.

Arsenic in rice snacks above EU safe level for kids, study

23 January, 2020

An RMIT study found 75% of the rice-based products tested contained levels of inorganic arsenic that exceeded the EU safety guidelines for infants.

Sales of meat-free, plant-based foods rising in UK

21 January, 2020 | Supplied by: Mintel

Mintel Group research has revealed that Britain's appetite for meat-free foods has increased by 40%, with sales predicted to exceed $2 billion by 2024.

UK reduces sugar content of soft drinks by 29%

21 January, 2020

An Oxford University study has revealed that the total amount of sugar sold in soft drinks in the UK decreased by 29% between 2015 and 2018.

Farmer's wife creates food range in response to drought

15 January, 2020

To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.

How the cookie crumbles: texture affects health perception

15 January, 2020

Studies have shown that changing the surface texture of food could communicate a healthier message to consumers.

Cell-based fish: seafood of the future?

15 January, 2020

A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications.

Using science to improve the taste of frozen lobster

14 January, 2020

A team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste.

Detecting rice labelling fraud with smartphone photos

14 January, 2020

Researchers have developed a way to detect fraudulent rice labels with smartphone photos, as irregularities in rice labelling become more prevalent.

Craft beer boom in US leading to more hop production

10 January, 2020

Craft breweries may be behind the geographic expansion of hop production in the US, with approximately 750 hop farms opening in the US from 2007 to 2017.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd