Food design & research

Juiciness key to salt reduction in sausages

13 December, 2012

Researchers have found that by influencing the juiciness of processed meat products, a salt reduction of 15% or more can be achieved while retaining the same salt perception.


‘Organic’ doesn’t always transform into sales

11 December, 2012

Labelling food as ‘organic’ may not always lead to a positive impression and outcome.


Finns develop efficient bio-based plastic production technique

10 December, 2012

The VTT Technical Research Centre in Finland has developed a technique that enables the production of the PGA monomer glycolic acid from bio-based materials more efficiently than before.


Analysis of bread wheat genome will aid higher yields

06 December, 2012

An international team of scientists has completed the first comprehensive analysis of the bread wheat genome. The analysis could help develop new strategies for breeding and improving wheat crops.


NZ to generate extra value from beef carcases

06 December, 2012

The Foodplus program has been approved for co-funding from the Primary Growth Partnership. The program will investigate how to generate more value from beef carcases.


Nuts to the notion that nuts make you fat

04 December, 2012

Nuts are back on the menu for dieters, following the release of a Nuts for Life health report that busts the diet myth that eating nuts makes you fat.


Want tastier watermelons? All you need is the genome sequence!

30 November, 2012

Scientists have published the genome sequence of the watermelon. The scientists say the information could dramatically accelerate watermelon breeding to produce more nutritious, tastier and more disease-resistant fruit.


Ultrasound key to safer spinach

30 November, 2012

University of Illinois scientists have developed a method that reduces the number of E. coli O157:H7 cells that can live undetected on spinach leaves.


Resealable packages: a frustration-free alternative

30 November, 2012 by Glenn Woodworth, Managing Director, Blue Sky Packaging representing Zip-Pak in Australia and New Zealand | Supplied by: Blue Sky Packaging Ltd

‘Package rage’ - the anger consumers feel when negotiating a difficult-to-open package - could soon be a thing of the past, as manufacturers start to realise that consumer satisfaction goes far beyond product.


No surprises there: fast food menus still high calorie

21 November, 2012

Recent research has revealed what most of us suspected all along: fast food hasn’t got any healthier. Temple University research shows that the average calorie content of foods from eight US fast food outlets has changed only minimally.


Allergies linked to triclosan exposure in children

17 November, 2012

A Norwegian study has found an association between allergies and triclosan levels in children’s urine. Increased levels of triclosan were associated with elevated levels of Immunoglobulin E and rhinitis in 10-year-old children.


Cake back on the menu for some children with egg allergy

12 November, 2012

Some children who have mild egg allergies can tolerate small amounts of baked hen’s egg, according to the American College of Allergy, Asthma and Immunology, and 55% may outgrow their allergy entirely.


The ageing population: a challenge or an opportunity?

08 November, 2012

The percentage of the world’s population aged 60 and over will reach 22% by 2050, presenting both challenges and opportunities for the food industry. Leatherhead’s new report discusses both.


Consumers prefer clamshells to cardboard

05 November, 2012

Recent research has shown that consumers have a strong preference for clear plastic clamshell packaging over printed cardboard boxes, with 402% more purchases recorded for clamshells.


New method identifies milk source of premium dairy products

02 November, 2012

A new method described in the Journal of Agricultural and Food Chemistry is said to be able to determine whether specialty cheeses are true to label.


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