Food addiction: how processed food makes you eat more
20 August, 2013 by Belinda Lennerz, Harvard UniversityMost people have the strong desire for a normal weight but in many developed countries such as Australia, only a minority are able to achieve it. Research recently published by Harvard provides an insight into why.
DHA-enriched formula may create smarter babies
15 August, 2013Infants fed DHA-enriched formula score higher on intelligence tests than those fed standard formula, University of Kansas researchers have found. The results were not immediately apparent, but were noticeable from ages three to six.
How safe is sous vide and low-temp cooking?
12 August, 2013There is not a lot of data about the kill effectiveness of low-temperature cooking on the microbial load of foodstuffs. Now this problem is being remedied so we will know whether or not to order from the sous vide menu.
Frankenburger vs farmed meat: which would you choose?
06 August, 2013The world’s first cultured meat hamburger was recently cooked - and consumed - in London, developed by Professor Mark Post of Maastricht University and cooked by Chef Richard McGeown.
Allergic reaction to peanuts can be blocked
02 August, 2013By blocking an enzyme’s activity that is essential to the allergic reaction to peanuts, researchers at National Jewish Health have prevented diarrhoea and inflammation, and reduced levels of several proteins associated with allergies in sensitised mice.
Nothing fishy about new prawn feed additive
02 August, 2013Farmed prawns don’t have a great reputation - but a new prawn feed additive developed by CSIRO could change that. Marine microbe-based Novacq feed additive is reportedly good for the environment, the prawns and consumers.
Conference explores impact of food structure on nutrient bioavailability
31 July, 2013The 2013 Food Structures, Digestion and Health international conference will bring together food industry professionals and world-leading scientists with a common interest in food design to deliver better nutrition and improve consumer wellbeing.
KM and Ispak strengthen strategic alliance
31 July, 2013 | Supplied by: KM Packaging Services LtdKM Packaging Services and Ispak will bring their respective strengths to an expanded strategic alliance that could bring some interesting new developments to the confectionery packaging market.
Arsenic in rice linked to genetic damage
30 July, 2013Indian and British research has proven a link between high arsenic levels in rice and chromosomal damage, as measured by micronuclei in urothelial cells in humans who eat rice as a staple.
Fungus could re-engineer obesity epidemic
26 July, 2013Researchers from the University of Birmingham have found that hydrophobins, a natural protein extracted from fungi such as mushrooms, could be the key to reducing calories in foods without compromising taste or texture.
Another reason to be scared of aflatoxins
26 July, 2013Already implicated in liver damage and cancers, it now seems that chronic aflatoxin exposure may be contributing to worsening the AIDS epidemic.
GM pig study is hogwash, FSANZ says
25 July, 2013FSANZ has published a response to Dr Judy Carman’s paper outlining a study of pigs fed a GM diet. Carman claims the pigs fed the GM diet had a higher incidence of severe stomach inflammation and enlarged uteri than the pigs fed the non-GM diet.
Probiotic E. coli may relieve Salmonella infections
23 July, 2013A probiotic strain of E. coli which is used to treat irritable bowel syndrome can soothe gut bacterial infections caused by Salmonella, paving the way for potential relief from foodborne illnesses that affect millions of people annually.
Research aims to deliver bruise-free avocados
19 July, 2013Bruises on avocados can continue to grow and intensify for up to 96 hours after the damage is done, a UQ researcher has found. He is researching ways to reduce bruised fruit and thus boost avocado sales.
Drink yourself healthy
19 July, 2013French studies have shown that in middle-aged men, moderate wine consumption is associated with a lower mortality from cardiovascular disease and cancer.
