Food design & research

Tomorrow's top 10 flavour pairings

04 December, 2008

The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.


150 tonnes of salt removed from NZ bread

06 November, 2008

The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.


Automated GI and RS prediction in food

03 November, 2008

The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.


Study confirms insufficient iodine in our food

17 October, 2008

Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.


Ingredients catalogue

13 October, 2008 | Supplied by: http://www.ingredientsaustralia.com.au

Food Manufacturing Ingredients — Australia is a catalogue or directory in CD format and was launched in July 2008. It contains information on ingredients and suppliers for the food manufacturing industry in Australia.


‘4+ serves a day’ campaign launched

09 October, 2008

Go Grains Health & Nutrition has released the ‘4+ serves a day’ campaign, which food manufacturers can use to alert consumers that the product contains grains.


The ambiguous nature of food science

07 October, 2008 by Keiran Jones

What is it about food science that makes it so difficult to single out a single food-based compound or element as the cause for a clearly observed benefit or hindrance? This was the underlying concern at the inaugural Go Grains Conference, marking the launch of the '4+ serves a day' campaign.


Ingredients for obesity management

26 September, 2008

In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.


Processed food eaters leave better fingerprints

22 September, 2008

The sweat of processed food eaters contains more salt and so their fingerprints are more corrosive and easier to detect.


Unravelling the structure of food

18 September, 2008

The Protein Syndicate — a consortium of leading food companies and food and materials science research capabilities of ANSTO, CSIRO’s Food Futures National Research Flagship and The University of Queensland’s Centre for Nutrition and Food Sciences — aims to determine the molecular structure of the protein components in some of our most common foods.


Keeping shellfish safe

05 September, 2008

An efficient, accurate and sensitive method of detecting toxins in shellfish has been validated for worldwide acceptance in a project completed by the IRL-initiated Virtual Institute for Metrology in Chemistry and Biology, in collaboration with the Cawthron Institute.


Antimicrobial resistance and the food industry

11 August, 2008

The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel.


Vacuum-packed chilled foods guidance

31 July, 2008

The UK’s Food Standards Agency has produced guidance and a fact sheet to help minimise the risk of C. botulinum in vacuum and modified atmosphere packed chilled foods.


Too much salt

14 July, 2008

While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.


Fortified cassava

07 July, 2008

Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation.


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