Fruit juice the key to healthy chocolate
09 April, 2013Could there be such a thing as healthy chocolate? University of Warwick researchers say there could be.
Product testing device good under pressure
08 April, 2013A new device at Massey University’s Food Pilot Plant allows food products to be pasteurised at low temperature by exposing them to high pressure.
Arsenic mystery solved
08 April, 2013The mystery of arsenic in German beers has been solved, scientists announced at the 245th National Meeting & Exposition of the American Chemical Society.
Organic ‘health halo’ changes consumer perceptions
04 April, 2013The power of an organic label can be very strong: studies have shown that this simple label can lead us to think that a food is healthier, through what is known as the ‘health halo effect’.
Environment affects taste of whisky by up to 20%
03 April, 2013British researchers have demonstrated that environment can enhance the flavour of whisky by up to 20%.
EFSA finds detection method for pink slime
03 April, 2013The Eruopean Food Safety Authority’s Panel on Biological Hazards has developed a model to help identify mechanically separated meat and differentiate it from other types of meat.
Fat phobia busted? Olive oil found to regulate satiety
03 April, 2013A new study conducted at Technische Universität München and the University of Vienna has shown that natural oils and fats regulate the sensation of fullness after eating, with olive oil being the most effective.
An apple a day keeps the allergist away ... or does it?
02 April, 2013If an apple a day supposedly keeps the doctor away, what does it do to the allergist? Scientists may be able to genetically engineer apples that don’t trigger allergic reactions, but would people want to eat them?
Study to revolutionise allergen management
27 March, 2013The iFAAM project - the world’s largest study of food allergies - will produce a standardised management process for companies involved in food manufacturing.
Love apples could help heal hearts
26 March, 2013Tomato could soon be living up to its ‘love apple’ title, improving heart health by lowering cholesterol. Researchers have genetically modified tomatoes to produce the actions of good cholesterol.
Not all proteins are created equal
18 March, 2013The turf war between dairy and soy proteins still has some way to go as researchers dig deeper into the proteins and look at essential amino acid content and bioavailability.
Salt a possible trigger for autoimmune diseases
13 March, 2013Research published in the journal Nature suggests that salt may have a role in the increased incidence of autoimmune diseases such as multiple sclerosis.
Taking the guesswork out of ‘best before’ dates
08 March, 2013Millions of tons of still-edible food are thrown away each year because the ‘best before’ date has passed. Wouldn’t it be handy if the packaging could ‘test’ whether the contents are still safe to eat?
Sensory test gives fast results in natural setting
04 March, 2013A new test developed by the University of Copenhagen allows sensory researchers to conduct rapid product tests under natural circumstances using larger groups.
Recycling and risk
01 March, 2013 by Ralph Moyle MAIP, National President, Australian Institute of Packaging | Supplied by: Australian Institute of PackagingThe issue of Mineral Oil Hydrocarbons (MOHs) migration into foods continues to grow. Not all news on this issue is consistent and it is another challenge to packaging technologists.
