Food design & research

Using technology to measure meat quality

09 January, 2020

Scientists have developed a faster and cheaper method to assess the quality of meat using UV light, called fluorescence spectroscopy.

How much exercise to burn off your Christmas lunch?

17 December, 2019

Research suggests that labelling food and drink with the amount and type of exercise needed to burn off the calories might be effective for consumers.

Media influence on consumer perception of GMOs

17 December, 2019

Research shows that consumer mistrust of GMOs is influenced by the media, despite assurances from food experts and the scientific community.

Thermo Scientific SureTect PCR assays and Applied Biosystems QuantStudio 5 Food Safety System

01 December, 2019 | Supplied by: Thermo Fisher Scientific

The Thermo Scientific SureTect System is a designed to quickly and accurately detect foodborne pathogens in a broad range of foods.

Macherey-Nagel PEHANON pH test strips

01 December, 2019 | Supplied by: Vendart Diagnostics Pty Ltd

PEHANON pH test strips are designed to measure coloured samples in foods such as soft drinks, sauces and wine, to ensure food safety.

Virtual tongue developed to predict taste of food products

25 November, 2019

Researchers are developing a 'virtual tongue' that can detect foods for natural ligands aimed at taste receptors, thus predicting the taste of food.

Preparing our pork industry for African Swine Fever

25 November, 2019

Australian Government agencies, butchers and farmers are preparing themselves against the potential incursion of African Swine Fever in Queensland.

7 food fraud trends identified

20 November, 2019 | Supplied by: SAI Global

Food fraud affects 10% of all commercially sold food products; here, SAI Global identifies the 7 most common food fraud trends affecting the industry.

Coming to grips with wine acidity

19 November, 2019

Wine researchers at the University of Adelaide have discovered how it may be possible to manipulate the acidity of wines without the costly addition of tartaric acid.

Development for peanut allergy sufferers

14 November, 2019

A study has found that a single injection of an antibody treatment can allow those with peanut allergies to consume peanut protein after two weeks.

MSG instead of salt, study reveals how it could benefit

13 November, 2019

A US study has revealed that a shift towards using glutamates as a replacement for some salt in certain processed food could reduce sodium dietary intake by up to 8%.

Cereal killer

08 November, 2019

Scientists have uncovered the origins of one of the world's deadliest strain of cereal rust disease, which threatens global food security.

The perfect freeze

06 November, 2019 | Supplied by: ABB Australia Pty Ltd

Clarence Birdseye invented the quick-freezing method in 1924, which is still used today. But what are some of the current challenges for the frozen food industry?

'Hyper-palatable' foods defined

06 November, 2019

What constitutes a 'hyper-palatable' food, ie, one that we can't stop eating? A US study has provided a data-driven definition and revealed their prevalance.

Healthier diets are reportedly better for the environment

05 November, 2019

Researchers have linked the health impacts of food to their overall environmental impact, revealing that healthier diets are better for the environment.

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