Lose weight regardless of food intake
14 October, 2013It is possible that serotonin, combined with a little bit of adrenaline, could be the key to weight loss in humans.
Herbal products don't match their labels
14 October, 2013The majority of herbal products on the market contain ingredients not listed on the label, according to recent research from the University of Guelph.
Car research could boost carbonated beverage packaging
11 October, 2013A discovery that improves the practicality of vehicles powered by compressed natural gas could have unexpected benefits for carbonated beverages.
Fuller's London Pride slims down with Ardagh
11 October, 2013 | Supplied by: Ardagh Group (Australia)Ardagh Group collaborated with Jkr to create a new bottle for Fuller's London Pride, featuring 360° embossing and a significant weight reduction from 380 to 300 g.
How values affect our attitudes to genetically modified food
11 October, 2013 by Craig Cormick*, CSIROWhen it comes to debates on genetically modified (GM) foods, arguing about the validity of the science is about as effective as descending to name calling. That’s because of the way our values, or worldviews, filter our receptiveness to messages.
Manipulating portion sizes may not solve obesity epidemic
10 October, 2013The UK Public Health Responsibility Deal has called for reduced portion sizes as a way of reducing the nation's caloric intakes, but a review has found that consumers choose food based on a number of different factors - with nutrition coming some way down the list of priorities.
Partnership to develop heat-resistant PLA film
09 October, 2013 | Supplied by: Innovia Films Pty LtdInnovia Films is partnering with Corbion Purac, a lactic acid and lactides producer, to develop poly lactic acid (PLA) film that is transparent and resistant to high temperatures.
Bespoke bottle for brewery's silver anniversary
04 October, 2013 | Supplied by: Plasdene Glass-PakTo celebrate its silver anniversary, New York craft beer producer Brooklyn Brewery is treating its customers to a premium bespoke bottle for its award-winning brews.
Addressing malnourishment takes more than just food
03 October, 2013While more food might seem to be the solution to malnutrition, recent research has shown this is not the case. Despite two decades of increased agricultural productivity, there has not been a corresponding drop in malnutrition rates.
Fish cleared as major mercury source
01 October, 2013While fish has frequently been blamed for rising mercury levels in the human body, new research from the University of Bristol suggests that fish may not be the biggest contributor to mercury levels.
Five decades of training and education excellence for packaging technologists
30 September, 2013 | Supplied by: Australian Institute of PackagingThe Australian Institute of Packaging (AIP) was established on 12 September in 1963 when 14 men had a vision to create an institute that would provide a professional identity for packaging technologists in Australia.
Spread the word: peanut butter linked to breast health
30 September, 2013A study has found that girls aged 9 to 15 who regularly ate peanut butter or nuts were 39% less likely to develop benign breast disease by the age of 30.
Sweet sorghum: huge potential for food and energy
25 September, 2013The spotlight is on sweet sorghum as a new study shows the crop's huge potential as a source of energy, food and animal feed. While the crop has received global interest, little research has been conducted under Australian growing conditions or using Australian processing facilities - until now.
Research shows nuts are beneficial to health
24 September, 2013The myth that nuts are fattening was recently busted. Recent research has not only confirmed this, but also highlighted the benefits of regular intake of nuts.
The brain knows the difference between 'real' and artificial sweeteners
23 September, 2013While many of us try to curb the negative effects of a sweet tooth with artificial sweeteners, the brain knows the difference between these 'energyless' sweet flavours and 'real' sweeteners, a new study has shown.
