Testing laboratory partnership to offer package and permeation testing
26 February, 2013Inspection Systems has announced a testing laboratory partnership with MOCON. The laboratory, known as IS Laboratories, will commence operations in late February 2013.
Stable Micro Systems Ice Cream Cone Support Rig
25 February, 2013 | Supplied by: Arrow ScientificMeasuring key textural parameters such as brittleness, toughness and crispiness, the Ice Cream Cone Support Rig reliably informs cone formulation and design for optimum consumer acceptance and product success.
Evergreen by name, evergreen by nature
25 February, 2013University of South Carolina scientists are working to give the term ‘evergreen’ a new meaning, developing new plastics that are based on polymers from pine trees, firs and other conifers.
Floating nets create baby-leaf boom
14 February, 2013Growth rates of baby-leaf lettuce crops have been boosted by giant ‘floating’ nets. The nets create a unique microclimate, protecting plants from pests and extreme weather.
Centre of Excellence a model for food manufacturing innovation
13 February, 2013The AFGC has extended congratulations to Kraft and the Victorian Government on the official opening of Stage One of the Kraft Foods Asia Pacific Centre of Excellence.
Joint development agreement heats up
11 February, 2013HeatGenie has expanded its joint development agreement with packaging products supplier Crown Holdings for beverage and shippable soup packaging as part of its plans to expand its HeatGenie self-heating technology to the market.
Chickpea breakthrough could feed millions
07 February, 2013Millions of people in developing countries may benefit from a breakthrough in chickpea farming thanks to an international project involving a researcher from The University of Western Australia.
Stem cells for taste identified
05 February, 2013Scientists have identified the location and certain genetic characteristics of taste stem cells on the tongue. The findings will facilitate techniques to grow and manipulate new functional taste cells for both clinical and research purposes.
Listening to what the tongue feels
01 February, 2013 by George van AkenCreaminess or astringency of new foods can be determined by measuring the sound generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food research, records and analyses the sound of rubbing of the tongue against the food and can be used to predict the sensory effects of food innovations.
Melamine involved in further health concerns
25 January, 2013Taiwanese researchers have found that people eating hot soup from melamine bowls excreted higher levels of melamine in their urine than those eating from ceramic bowls.
US appetite for high-protein products grows
25 January, 2013Introductions of foods and drinks making a high-protein claim are almost three times higher in the US than anywhere else in the world, accounting for 19% of global new product launches in 2012.
800 new additions to Food Fraud Database
24 January, 2013The US Pharmacopeial Convention has added nearly 800 new records of ‘food fraud’ to its Food Fraud Database, which contains information about foods that are vulnerable to fraudulent manipulation in today’s food supply.
Would you like fries with that nutrition information?
23 January, 2013McDonald’s take-away bags and fountain beverage cups will get a redesign in 2013, with packaging to include QR codes to give consumers greater information about its products.
Lupin hailed as secret ‘wonder food’
23 January, 2013The humble lupin is being hailed as Australia’s secret ‘wonder food’. The high-protein, high-fibre legume has an effect on satiation and satiety, which plays a role in weight management.
Ancient ‘lost’ grain is found again in Australia
22 January, 2013Traditionally grown in the highlands of Ethiopia, teff has been grown successfully in South Africa and the United States. But the little grain could soon be grown in Australia, thanks to research by RIRDC and TasGlobal Seeds.
