New guidelines for whole grain food products
27 May, 2013The AACCI has approved the Whole Grains Working Group’s characterisation of whole grain products, which states that whole grain food products must contain 8 g or more of whole grain per 30 g of product.
Bring back the spud, researcher says
24 May, 2013A Purdue University researcher says we should reconsider our opinion of potatoes and other white vegetables as they are just as important to a healthy diet as their colourful cousins.
High-fibre diets and E. coli infection
23 May, 2013Consuming diets higher in fibre may increase the risk for Escherichia coli O157:H7 infection and severe disease.
BMIs and fast food restaurant proximity
20 May, 2013The potential impact of neighbourhood environment on residents’ body fat has been highlighted in a recent US study which examined the body mass index of low-income African-Americans linked to proximity of fast food restaurants.
Too much of a good thing: controlling ethylene
20 May, 2013As part of a worldwide effort to find better ways of controlling ethylene, scientists compared all existing ethylene control/removal methods and technologies. The results of their review are published in the journal Chemical Reviews.
Natural antimicrobials increasingly preferred over synthetic
14 May, 2013Functional food ingredients will increasingly be used as active agents in food antimicrobial coatings, Frost & Sullivan has predicted.
Food allergy information portal launched
13 May, 2013A new food allergies portal that provides information for consumers and food manufacturers on managing food allergies has been launched to coincide with Food Allergy Awareness Week, 13 to 19 May.
Redefining the kilogram
10 May, 2013Mettler Toledo has developed a new microgram load cell for an experiment aimed at establishing a new definition of the kilogram. The kilogram is the last SI unit still based on an artefact - the international prototype of the kilogram.
Ardagh launches ‘next-generation’ food can
08 May, 2013 | Supplied by: Ardagh Group (Australia)Ten years of hard work has paid off for Ardagh and Bonduelle, culminating in the launch of a new food can that delivers environmental benefits as well as enhanced consumer appeal.
Fungi in your drink
06 May, 2013A research project at Indiana State University into Kraft’s Capri Sun, a popular packaged drink in the US, has found five types of fungus.
Witt Leak-Master Easy packaging test system
02 May, 2013 | Supplied by: Niche Gas ProductsThe Leak-Master Easy is suitable for testing almost all stable and flexible packaging, including vacuum packaging. The test system enables even the smallest leaks to be detected without any test gas.
FoodSwitch feature to help coeliacs
26 April, 2013A new feature on the food label-scanning app FoodSwitch will help coeliacs and people intolerant to gluten make more informed decisions in the supermarket.
In-package plasma process quickly, effectively kills bacteria
24 April, 2013 by Brian WallheimerExposing packaged liquids, fruits and vegetables to an electrical field for just minutes might eliminate all traces of foodborne pathogens on those foods, according to a Purdue University study.
Australian bush food could be the next antioxidant superfood
24 April, 2013Blackmores Institute has commissioned new research into the antioxidant and anti-inflammatory properties of the Davidson’s Plum. Southern Cross University will undertake the research into the native fruit, which grows around northern NSW.
‘Seeing’ the flavour of foods
23 April, 2013Speaking at the 245th National Meeting & Exposition of the American Chemical Society, Terry E Acree, PhD, described how people sometimes ‘see’ flavours in foods and beverages before actually tasting them.
