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.
O-I partners with university to advance R&D
28 February, 2013Owens-Illinois Inc has signed a three-year agreement with the University of Toledo’s Department of Chemical & Environmental Engineering to support research at O-I’s new R&D Innovation Center.
CHOICE launches Pack Attack
26 February, 2013CHOICE has launched Pack Attack - a campaign calling on manufacturers to adopt packaging that is not difficult or dangerous to open. The consumer watchdog is asking consumers to submit photos of difficult-to-open packaging.
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.
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.
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.
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.
