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.
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.
‘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.
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.
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.
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.
Fraunhofer develops omega-3 sausages with no fishy taste
13 June, 2013To address the lack of omega-3s in the German diet, Fraunhofer researchers have developed an omega-3 rich food that will appeal to German consumers: the omega-3 sausage.
Five common foods with the ‘health halo’ effect
11 June, 2013Recent studies show people tend to eat twice as much of foods labelled sugar free, fat free or whole wheat due to what dieticians call the ‘health halo’ effect. Dietician Kari Kooi lists the top five ‘health’ foods to avoid.
UV light could double shelf life of strawberries
11 June, 2013Strawberry lovers rejoice: the days of unpacking your luscious berries from the refrigerator only to find them sprouting wispy goatees of mould may be numbered.
FoodWaikato spray dryer processes avocado powder for export
07 June, 2013Avocado Oil New Zealand is using NZ’s only open-access product development spray dryer at Waikato Innovation Park to dry avocado pulp into a high-value powder to be marketed under the Avopure brand.
Innovative ceramic labelling wins Australia’s Best White Wine Bottle award
07 June, 2013Taylors Wines has won the Australia’s Best White Wine Bottle category for its Promised Land Moscato, which features applied ceramic labelling.
Calls for gingko ban following cancer study results
04 June, 2013A report from the US National Toxicology Program has found “clear evidence” that Gingko biloba caused liver cancer in mice, and “some evidence” that gingko caused thyroid cancer in rats.
Green-lipped mussel extract eases exercise-induced asthma
04 June, 2013A study has found that an omega-3 supplement derived from NZ green-lipped mussel significantly improved lung function and reduced airway inflammation in asthmatics who experience exercise-induced asthma.
Irish potato famine mystery solved
04 June, 2013An international team of scientists has discovered the unique strain of Phytophthora infestans that was responsible for the Irish potato famine by using dried herbarium samples held in Munich and London.
