Food design & research

Melamine test kits

01 April, 2009 | Supplied by: Graintec Pty Ltd

The Romer Labs AgraQuant melamine-sensitive ELISA test kit has been designed to meet the coming regulatory limits for melamine in food products.


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.


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.


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.


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.


Hygienic design

04 December, 2008

Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.


Tomorrow's top 10 flavour pairings

04 December, 2008

The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.


150 tonnes of salt removed from NZ bread

06 November, 2008

The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.


Automated GI and RS prediction in food

03 November, 2008

The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.


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