Smart bottle ignites beer packaging world
01 July, 2013Heineken has launched Ignite, the world’s first smart beer bottle, which can interact with other Ignite bottles, its environment and the people around it using microsensors and wireless networking technology.
Sanitarium responds to low-fibre accusation
27 June, 2013Sanitarium has defended its Up&Go liquid breakfast drink after consumer watchdog Choice called its ‘high in fibre’ claim into question in an article that critiqued the nutritional claims of liquid breakfasts.
The battle between good and bad bacteria in the gut
27 June, 2013A new study that examined food poisoning infection ‘as it happens’ in mice revealed harmful bacteria, such as a common type of Salmonella, takes over beneficial bacteria within the gut amid previously unseen changes to the gut environment. The results provide new insights into the course of infection and could lead to better prevention or new treatments.
Non-hairy canary seeds suitable for coeliacs
26 June, 2013Looking to expand dietary options for coeliacs, Joyce Irene Boye and colleagues developed a new variety of glabrous (hairless) canary seeds, which have been bred specifically for human consumption.
Autistic children show elevated gluten antibodies
26 June, 2013Children with autism have been found to have elevated antibodies to wheat gluten proteins compared to those without autism. However, the researchers did not find any connection between the elevated antibodies and coeliac disease.
Keeping salad in the dark may make it healthier
25 June, 2013You’d be amazed what plants get up to at night. US researchers have found that by manipulating the circadian clocks of fruits and vegetables, they were able to improve the amount of antioxidants they contain.
Pregnant women need iodised salt and iodine supplements
21 June, 2013Although bread in Australia is fortified with iodised salt, this alone does not supply pregnant women with sufficient iodine to ensure a healthy foetus, researchers from the University of Adelaide claim.
Microfluidic chip could aid food safety
21 June, 2013A new process for making a 3D microstructure that can be used to analyse cells could be useful in counterterrorism measures and water and food safety concerns.
Crop yields not increasing fast enough to feed the world in 2050
20 June, 2013Crop yields worldwide are not increasing quickly enough to support estimated global food requirements in 2050, according to a study published in PLOS One.
Yoghurt summit stimulates further research
20 June, 2013The inaugural Global Summit on the Health Effects of Yogurt brought together international nutrition experts, who presented the current state of the science on the health effects of yoghurt and identified research gaps that need to be addressed.
‘Twist to open’ wine cork launched in Europe
19 June, 2013Amorim and O-I have announced the European launch of a new cork-glass wine packaging solution for the popular premium and fast-turnaround still wine market.
Creating high-value products from leftovers
18 June, 2013 by Marcia WoodFor around every 4 L of olive oil that’s pressed, about 17 kg of pomace is left behind. These leftovers typically have low-value uses. But US engineers are working with growers and processors in California to find new, environmentally friendly and profitable uses for pomace.
Polydextrose could increase satiety, reduce energy intake
18 June, 2013Polydextrose fibre could be used to increase consumer satiety and reduce subsequent energy intake, a recent study published in the British Journal of Nutrition has shown.
Printing space food
18 June, 2013As astronauts journey deeper and deeper into space, space agencies are finding they need to modify life support systems, including how to feed the crew. NASA is conducting a feasibility study into using 3D printing of food for long space voyages.
Star system puts onus on industry to change
17 June, 2013While the recently approved star rating system for packaged food is designed to give consumers clearer nutrition information, a good deal of the responsibility is being put back on the food industry to change its products.
