Food design & research

Intestinal bacteria, diet, metabolism and health

12 April, 2017

A metabolite produced by intestinal bacteria has been shown to offer protection against type 2 diabetes.


The molecule that protects against aflatoxin

07 April, 2017

Researchers have found a promising way to prevent the loss of millions of tons of crops to a fungus each year, offering the potential to dramatically improve food security, especially in developing countries.


How robots and drones will help feed the world

05 April, 2017

A team of researchers from the University of Georgia (UGA) in the US is developing a robotic system of all-terrain rovers and unmanned aerial drones to gather and analyse data on the physical characteristics of crops, including their growth patterns, stress tolerance and general health.


How to stop mould growing on fresh food

24 March, 2017

A plasma-based technology is proving successful in stopping the growth of moulds on fresh produce.


Australian anti-mould technology gets global boost

23 March, 2017 | Supplied by: Murdoch University

An Australian researcher who has discovered a method for preventing mould from growing on fresh food will join a select group of innovators charged with improving global health outcomes through food.


Using shellfish to fight food poisoning

23 March, 2017

Chitosan — a natural carbohydrate derived from crustacean shells — has been found to have potential to fight Clostridium perfringens food poisoning, which causes abdominal pain, stomach cramps, diarrhoea and nausea.


Fast testing system for E. coli and Listeria in leafy vegetables validated

24 February, 2017

A new system method that provides clear results in just 45 minutes and delivers final results within the time frame of a production shift has been validated by the FDA and EP.


Billions saved and longer lives: the case for sugar, salt and fat taxes

21 February, 2017 | Supplied by: University of Melbourne

University of Melbourne modelling has shown that Australia could save $3.4 billion in healthcare costs by introducing a package of taxes on sugar, salt, saturated fat and sugary drinks, while subsidising fruits and vegetables.


Baker Perkins MPF19 benchtop extruder for research and product development

16 February, 2017 | Supplied by: Baker Perkins Inc

Baker Perkins has added a new version of the benchtop MPF19 to its range of twin-screw extruders for the food industry.


Understanding the link between disease and the microbiome

13 February, 2017

Researchers have developed a new method that reveals how much individual bacterial species contribute to disease-associated functional imbalances in the microbiome.


Making yeast synthesise starch

20 January, 2017

Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.


What is one meal for one person worth to the planet?

17 January, 2017

The human jawbone is now by far the most destructive implement on the planet. It's wrecking soil and water, clearing forests, emptying oceans of fish and destroying wildlife as never before — but few people realise it because of long industrial food chains that hide the damage from them.


Organics research centre to open in Northern Rivers

15 December, 2016

A collaboration between Southern Cross University and the NSW Department of Primary Industries will see a Centre for Organics Research created in NSW's Northern Rivers region.


Happy napping

15 December, 2016 by Janette Woodhouse

It's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.


What will be the new flavours for 2017?

13 December, 2016 | Supplied by: McCormick Foods Australia

McCormick has released its annual flavour forecast for 2017, predicting the emerging flavours that will find their way into restaurants, retail shelves and kitchen cabinets.


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