Food design & research

‘4+ serves a day’ campaign launched

09 October, 2008

Go Grains Health & Nutrition has released the ‘4+ serves a day’ campaign, which food manufacturers can use to alert consumers that the product contains grains.


The ambiguous nature of food science

07 October, 2008 by Keiran Jones

What is it about food science that makes it so difficult to single out a single food-based compound or element as the cause for a clearly observed benefit or hindrance? This was the underlying concern at the inaugural Go Grains Conference, marking the launch of the '4+ serves a day' campaign.


Ingredients for obesity management

26 September, 2008

In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.


Processed food eaters leave better fingerprints

22 September, 2008

The sweat of processed food eaters contains more salt and so their fingerprints are more corrosive and easier to detect.


Unravelling the structure of food

18 September, 2008

The Protein Syndicate — a consortium of leading food companies and food and materials science research capabilities of ANSTO, CSIRO’s Food Futures National Research Flagship and The University of Queensland’s Centre for Nutrition and Food Sciences — aims to determine the molecular structure of the protein components in some of our most common foods.


Keeping shellfish safe

05 September, 2008

An efficient, accurate and sensitive method of detecting toxins in shellfish has been validated for worldwide acceptance in a project completed by the IRL-initiated Virtual Institute for Metrology in Chemistry and Biology, in collaboration with the Cawthron Institute.


Antimicrobial resistance and the food industry

11 August, 2008

The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel.


Vacuum-packed chilled foods guidance

31 July, 2008

The UK’s Food Standards Agency has produced guidance and a fact sheet to help minimise the risk of C. botulinum in vacuum and modified atmosphere packed chilled foods.


Too much salt

14 July, 2008

While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.


Fortified cassava

07 July, 2008

Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation.


A new approach to taste testing

13 June, 2008

Using the same concept behind commercial breath-freshening strips, a researcher has developed a new, easier method for clinical taste testing.


Clearer food labels needed to reduce salt intakes

06 June, 2008

Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.


Healthier ice-cream with wine waste

01 June, 2008

A study from Taiwan has postulated that wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice-cream and slow its melting time.


Nutrigenomics for better functional foods

30 May, 2008

Functional food researchers are using nutrigenomics to discover why probiotics work.


ECO 2008 addressing latest obesity prevention methods

12 May, 2008

Around 2500 international food and health experts will gather in Geneva this week for Europe's premier obesity conference, the 16th European Congress on Obesity (ECO 2008), to assess the latest research from basic science to practical prevention programs and medical treatment.


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