Coffee could fuel cars, not just humans
11 September, 2013While many of us see coffee as the fuel that gets us going for the day, scientists are working on literally using coffee as fuel to power cars, furnaces and other energy sources.
Pectin and inulin suitable fat replacers in cake
05 September, 2013Researchers experimented with replacing 35-100% of the fat in cakes with maltodextrin, inulin, oligofructose, citrus pectin and microparticulated protein and found pectin and inulin were the most effective.
Agilent opens $25m Spectroscopy Technology Innovation Centre in Victoria
02 September, 2013 | Supplied by: Agilent Technologies Australia Pty LtdMeasurement company Agilent Technologies has announced the opening of its new Spectroscopy Technology Innovation Centre in Mulgrave, Victoria. The $25 million centre houses cutting-edge research and testing laboratories, as well as user demo and training facilities.
NZ research links kiwifruit to mood
28 August, 2013The path to happiness may travel via an unexpected stopover: the fruit bowl. Researchers at the University of Otago, Christchurch, have found that eating two kiwifruit each day can improve mood and boost energy.
Insurer ensures healthy members with healthy eating incentives
26 August, 2013A US health insurer has come up with a novel way to ensure its members stay healthy: money-back rewards for buying fresh fruits and vegetables. Independent Health members will earn $1 credit for every $2 spent on fresh fruit and vegetables.
Warning statements on soft drinks is "absurd", Bev Council says
26 August, 2013Recent calls for soft drink labels to carry warning statements have been criticised by the Australian Beverages Council. Geoff Parker says a recent study linking soft drink consumption with behavioural problems does not prove cause and effect.
Omega 3s are going to gaol
23 August, 2013Can omega 3s reduce criminality? A new study aims to investigate this link between biology and behaviour.
Consumers less likely to recycle 'distorted' packaging
21 August, 2013Consumers are more likely to throw a dented can or cut-up piece of paper in the bin than recycle them, according to a new study published in the Journal of Consumer Research.
Making processed food healthy
21 August, 2013Reducing the salt, sugar and fat content of foods has long been the focus of research, but all this work counts for nothing if consumers avoid the low-salt/sugar/fat option. In order to reduce the public health burden by designing healthier processed food, scientists need to ensure consumers will actually want to eat it.
Gels could trick the stomach into believing it's full
20 August, 2013One solution to overeating is foods that alter their structure once ingested, helping you feel full. Chemical engineers have designed a self-structuring gel that can withstand the stomach’s harsh environment to trick the body into thinking it’s full.
Smart or sick? Conflicting evidence on infant formula
20 August, 2013While some researchers are reporting that babies fed with DHA-enriched formula score higher on intelligence tests, others have found that formula-fed babies may be more susceptible to chronic diseases such as obesity, diabetes and cardiovascular disease.
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.
