Food design & research

Diet and sperm quality

31 October, 2012

Two recent studies examined the relationship between diet and semen quality - so be careful with full-fat dairy and carbs if you want to optimise your fertility.


Halving food losses would feed an additional billion people

31 October, 2012

After determining global food losses in terms of kilocalories per person, it has beed established that halving current food losses would mean feeding an extra billion people.


Omega-3 shown to boost memory in young adults

30 October, 2012

Young adults can boost their working memory by increasing omega-3 fatty acid intake, research from the University of Pittsburgh has shown.


Manuka may not be the bee’s knees after all, research shows

25 October, 2012

Consumers may want to think twice before paying a premium for manuka and other monofloral honeys. Research from New Zealand’s Lincoln University has shown that a number of honeys from NZ are not true to label.


Carob leaves could inhibit Listeria growth in food

24 October, 2012

According to a report in the American Chemical Society’s Journal of Agricultural and Food Chemistry, carob leaves are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis.


The carrot or the stick? Finding a win-win solution to health and profitability

17 October, 2012 by Alice Richard

In this increasingly litigious country, we’re rather used to blaming someone else when things go wrong. But have we taken things too far when food processors are constantly under pressure to modify their products to improve public health?


How mouthfeel affects food choices

09 October, 2012

Astringency and fattiness contribute very differently to mouthfeel and it is thought that these differences may explain why some foods pair particularly well.


NZ researchers develop potentially hypoallergenic milk

09 October, 2012

New Zealand researchers believe they may have bred the first cow in the world to produce hypoallergenic, high-protein milk.


Scientific data seem like double Dutch? You need a food dictionary!

09 October, 2012

The Development of Food Ontologies project involves the creation of a dictionary that will be used to search a large number of scientific texts for all things food related.


Reduced-sodium cheddar successfully manufactured

03 October, 2012

Researchers from the University of Minnesota have been successful in manufacturing a cheddar-style cheese using mineral salt replacers.


Obesity study focusing on soft drinks is “simplistic”, Bev Council claims

25 September, 2012

The Australian Beverages Council has criticised a recent article published in the New England Journal of Medicine, claiming it takes too “simplistic” an approach to the complex issue of obesity.


Demystifying food ingredients: new consumer resource

20 September, 2012

Cyanocobalamin; pyridoxine hydrochloride; calcium pathothenate: consumers reading these terms on a food label could be forgiven for thinking the product is full of artificial ingredients.


Australian chickpea industry not dead: may have a pulse after all

18 September, 2012

Researchers at the University of Western Australia have developed two new chickpea varieties that they say will “take the Indian market by storm” and rejuvenate the Australian chickpea industry.


Cheaper bioplastics from waste oil

17 September, 2012

University of Wolverhampton researchers have found a way to use waste oil from deep-fried food to create environmentally friendly plastic cheaply.


Don’t throw out your frypans: CVD-Teflon link not necessarily strong

14 September, 2012

The past week has seen a slew of sensationalist headlines claiming that using non-stick fry pans can give you heart disease. Before you rush home to cleanse your kitchen of Teflon pans, read on.


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