SGF develops fully organic stevia processing method
17 January, 2014Standard stevia processing does not meet USDA National Organic Program (NOP) regulations, which is a problem for processors hoping to use stevia in certified organic products. SGF has developed a new technology to overcome these obstacles.
Less alcohol, more flavour with special yeast
17 January, 2014A team of researchers at the Australian Wine Research Institute has identified a strain of yeast that produces a lower level of alcohol, while preserving the flavour of the wine.
New year, new strategy for Frutarom
15 January, 2014Frutarom says it will launch up to seven proprietary natural ingredients in 2014, while continuing to develop new studies and products.
More evidence that nuts don't make you fat
14 January, 2014Higher tree nut intake has been associated with lower risk of metabolic syndrome and obesity in a study of Seventh-Day Adventists conducted by Loma Linda University.
Food science research centre to open
14 January, 2014A new centre for food science research is to be established at Charles Sturt University, after the university secured $2.15 million in funding from the Australian Research Council (ARC).
Consumers happy to purchase sodium-reduced bread, study shows
10 January, 2014Consumers can tell the difference between regular and salt-reduced bread - but they're still happy to buy the salt-reduced version, according to taste tests conducted by Oregon State University.
Junk food found to impair memory
09 January, 2014Junk food really can turn your brain to mush. In a study published in the journal Brain, Behavior and Immunity, UNSW researchers showed that rats fed a high-fat, high-sugar diet exhibited impaired memory after just one week.
'Traffic light' system produces long-lasting results
08 January, 2014A 'traffic light' labelling system used in a US hospital cafeteria has resulted in positive changes up to two years after it was first implemented.
Plastic overtakes metal in beverage closures
08 January, 2014In 2007, metal closures held 51% of the market; in 2013, metal closures held 48% of the market, with plastic closures holding 49%, a new report from Canadean shows.
Artificial sweeteners found to have neutral effect on gut
07 January, 2014University of Adelaide PhD student Dr Tonghzhi Wu has found that the gut's response to artificially sweetened drinks is neutral - it is no different to drinking a glass of water.
Nut allergy could be predicted by maternal diet
06 January, 2014Children whose mothers eat more peanuts or tree nuts (P/TN) during pregnancy are less likely to develop P/TN allergies themselves, researchers have found.
An alternative to trans fats?
20 December, 2013Using low-calorie sugars as a structuring agent, researchers from The City College of New York have reported the successful transformation of vegetable oils to a semi-solid form, offering a potential alternative to trans fats.
FODMAP Friendly food range launched
17 December, 2013 | Supplied by: Kez's KitchenKez’s Kitchen has released Australia’s first ‘FODMAP Friendly’ certified range of cereals and snacks, helping IBS sufferers select breakfast and snack foods that will agree with them.
Natural red is the most challenging colour
17 December, 2013Increasingly, manufacturers are turning to natural sources for food and beverage colouring. Of these colours, red is the most challenging, a recent poll has shown.
Most vegetables don't make the cut under Health Star rating system
13 December, 2013The Health Star rating system fails on one significant count, according to AUSVEG: almost no fresh vegetables qualify for the five-star rating, despite their being minimally processed and beneficial to good health.
