Scientists warn of chemical dangers in food packaging, but not without their critics
25 February, 2014 by Jo Adetunji, The ConversationEnvironmental scientists have warned the long-term effects of synthetic chemicals used in packaging, food storage and processing food could be damaging our health.
Infrared technology key to non-destructive food quality testing
21 February, 2014Non-destructive food quality testing could soon be a reality, thanks to researchers from the University of Western Australia. The technique is similar to using infrared thermometers to detect body temperature.
Food safety and UV-cured printing inks
21 February, 2014 by David Helsby, President, RadTech Europe
There is much to be said in favour of radiation-curing inks, as world-leading manufacturers of packaging print equipment already know. Because UV inks cure faster, work throughput is much more positive than with traditional print drying tunnels.
Zip-Pak Fragrance-Zip aroma-emitting zipper closure
21 February, 2014 | Supplied by: Zip-Pak Pty LtdZip-Pak has developed the Fragrance-Zip, a zipper closure solution designed to emit a customised aroma upon initial and subsequent openings of a flexible package. The scent is embedded in the reclosure during the manufacturing process. The fragrance can be incorporated into any style of resealable Zip-Pak closure. The company claims it can duplicate most aromas, enabling a package to replicate a desired scent whenever opened.
Make haste, use waste
21 February, 2014 | Supplied by: FoodWaikato
The Bio-Resource Processing Alliance (BPA) has NZ$2.5 million per year available to help NZ biological-based manufacturing businesses gain maximum value from waste and by-products.
High-vitamin C foods could reduce stroke risk
19 February, 2014While an apple a day may keep the doctor away, an orange a day could reduce your risk of stroke. Researchers have found that eating foods high in vitamin C could reduce the risk of the most common type of haemorrhagic stroke.
The nose knows best? Not really, researchers say
19 February, 2014The nose isn't the only organ associated with smell, according to researchers from the Université de Montréal. Apparently vision also plays a role in how we perceive smell.
Good gracious - greater grains!
08 February, 2014Research undertaken by Flinders University scientists could help increase the nutritional output of the staple grains of developing countries. The team has shown that they can alter the distribution of micronutrients such as zinc and iron in rice and wheat, creating more nutritious crops. Staple food crops such as wheat and rice form the bulk of diets in poorer countries, but they contain very low levels of essential micronutrients; iron and zinc in particular. Whole grains contain higher levels of micronutrients but most of these are found in the outer layers of the grain which are often removed prior to cooking.
A universal definition of "whole grain"
07 February, 2014The term "whole grain" seems like it should be relatively straightforward. In reality, there has never been a complete legally endorsed definition of whole grain flour and products.
Yoghurt consumption linked to decreased diabetes risk
06 February, 2014Scientists have found that a higher consumption of yoghurt reduces the risk of type 2 diabetes by 28%; consumption of low-fat fermented dairy (including all yoghurts and some low-fat cheeses) reduces risk by 24%.
Sodium intake linked to obesity
04 February, 2014A new US study has drawn a link between high sodium intake and obesity in teenagers. Dr Haidong Zhu, a molecular geneticist at Georgia Regents University, found a correlation between salt and fatness, and also inflammation.
Krones NitroHotfill bottle wins design award
04 February, 2014A Krones-designed NitroHotfill bottle has won Coca-Cola Amatil (CCA) the 2013 Australian Packaging Design Award. The 600 mL Powerade Sports bottle was voted Best of Show' at the awards.
Electronic tongue could replace human tasters, researchers say
03 February, 2014Spanish researchers have developed what they call an "electronic tongue" - an analysis system based on the human sense of taste that can distinguish between several brands of beer.
RFID technology keeps army rations fresh
31 January, 2014The reduced shelf life of food rations is costing the US military millions of dollars each year in wasted food. To combat this, researchers have been working to improve the shelf life of the US Army's MREs and FSRs for front-line troops.
Microcracks make tougher glass
30 January, 2014Engraving networks of 3D microcracks in borosilicate glass increased the toughness of the glass by 200 times compared to non-engraved slides, researchers at McGill University in Canada discovered.
