Food design & research

Pre-made culture plates

01 April, 2009 | Supplied by: 3M Food Safety

Petrifilm count pPlates come in a ready-to-use format, removing the procedure of media preparation. Quality control is simplified with each batch of plates accompanied with a Quality Assurance Certificate from the 3M ISO 9002 certified manufacturing facility.


Melamine detection

01 April, 2009 | Supplied by: Thermo Fisher Scientific

Thermo Fisher Scientific has launched a program focused on assisting government and commercial food testing laboratories in the development and implementation of methods for the analysis of melamine in food products. This program comes in response to the recent alert issued by the US Food and Drug Administration (FDA).


MRSA in food and animals

01 April, 2009

The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.


TMS-Pro System texture analysis

01 April, 2009 | Supplied by: SI Instruments

Texture analysis using the Food Technology Corp TMS-Pro System makes possible precise, objective and repeatable measurements of the texture of food products.


NATA-accredited pyranometer calibration

01 April, 2009 | Supplied by: Ecotech Pty Ltd

Ecotech has extended its NATA-accredited services to include calibrations of pyranometers.


Bidirectional valve [1]

23 March, 2009

Egretier has introduced a bidirectional valve that allows all products to pass completely and without disturbance to the flow.


A drug that silences peanut allergies?

16 March, 2009

US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.


Microgels could protect omega-3 in foods

09 March, 2009

Microgels may be an economical and reliable way to incorporate omega-3 fatty acids into foods without sacrificing taste, appearance or texture.


How red are those tomatoes?

02 March, 2009

The Tomato Analyzer software tool allows scanning devices to be calibrated using colour standards. The tool may also have applications in the colour analysis of fresh crops and in the evaluation of discolouration of foods after processing or cooking.


Sensory quality and strawberries

27 February, 2009

A strawberry developed in Australia performs well in US sensory evaluation of strawberries.


Fat reduction bioactive

24 February, 2009

Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.


Omega-6 fatty acids and heart health

16 February, 2009

The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.


Reb-A bitter taste receptor identified

16 February, 2009

Reb-A is an FDA approved high-intensity sweetener but unfortunately it can trigger bitter taste receptors. Givaudan has developed a portfolio of masking agents to help overcome this problem.


What is needed on a label

12 January, 2009 by Janette Woodhouse, Editor

Too much information on the labels of ready meals will make it too difficult for consumers to extract the information they are interested in when making purchasing decisions.


Added colours are well within permitted levels

11 December, 2008

Food Standards Australia New Zealand has released a survey report indicating that the consumption of food colours by all age groups in Australia is quite low.


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