With a pinch of salt: reducing salt in processed foods
30 March, 2012 by Alice RichardThe unholy trinity of bad-for-you food ingredients has traditionally consisted of MSG, trans fats and sugar. Recently, however, a fourth nutrition sin has been added to the mix: salt. As World Salt Awareness Week draws to a close, we look at some of the issues behind the movement and what industry players have been doing to reduce salt in processed food products.
Owens Corning releases glass fibre solution for changing EC regulations
28 March, 2012To help kitchen appliance and food processing equipment manufacturers comply with new EC regulations for glass fibre sizing, Owens Corning has developed FoodContact, a glass fibre solution for reinforced plastic.
New food labelling system needed to improve health, says Alliance
27 March, 2012Clear food labelling is key to improving Australian health, an alliance of leading health and consumer groups has argued.
FSANZ calls for comment on Listeria bacteriophage preparation for food
21 March, 2012Food Standards Australia New Zealand (FSANZ) has called for submissions on an application for a bacteriophage preparation to reduce the risk of Listeria monocytogenes.
Trans fats linked with irritability and aggression
21 March, 2012The old adage ‘you are what you eat’ may have received some extra credibility after scientists proved that trans fats can make you angry. Researchers at the University of California’s San Diego School of Medicine have demonstrated a link between consumption of dietary trans fatty acids (dTFAs) and aggression.
Researchers scramble proteins to crack egg allergy problems
15 March, 2012To the relief of parents whose children suffer anaphylactic reactions to eggwhite, researchers are working on modifying egg proteins so hens start laying allergy-free eggs.
Salt-tolerant durum wheat developed by CSIRO
14 March, 2012The CSIRO has developed a salt-tolerant variety of durum wheat that gives a 25% higher grain yield than other varieties on salty soils.
Seven’s show based on “oversimplified pseudo-science”, claims Bellamy’s Organic
14 March, 2012Tasmanian organic food producer Bellamy’s Organic has responded angrily to claims made about its products on the Channel Seven program Sunday Night, which aired on 11 March.
Vitamin D mushrooms to be released nationally following research findings
10 March, 2012Australian mushroom growers have been encouraged to accelerate the national release of vitamin D mushrooms following research that suggests pregnant women lacking vitamin D are twice as likely to have children with language difficulties.
Communicating food safety crises
09 March, 2012Companies faced with food tampering need to make sure they remain sensitive to their customers’ cultural views before trying to assign blame when responding, according to a new study.
$7m dairy research centre opens at Gatton
07 March, 2012A $7 million dairy research centre focusing on subtropical dairy production has opened at The University of Queensland’s Gatton campus.
Algatechnologies AstaPure 2% astaxanthin water-soluble emulsion
07 March, 2012 | Supplied by: http://www.algatech.comIsraeli company Algatechnologies has developed a 2% natural astaxanthin in a liquid-emulsion format under the AstaPure brand name.
UQ innovation: probiotic juice and omega-3 milk
05 March, 2012A $250,000 Commercialisation Australia grant is helping researchers from the University of Queensland (UQ) commercialise a food processing technique that will enable juice, milk and other dairy products to be fortified with probiotics and omega-3.
Shopping experience more important than price in fruit and vegetable intake
05 March, 2012A study by researchers at RTI International and George Washington university has shown that food shopping experience, rather than cost of produce, may impact how many serves of fruit and vegetables people eat.
Kiwis protecting kiwis from PSA threat
03 March, 2012Researchers in New Zealand are working with the kiwifruit industry to combat the PSA disease that has threatened the $1 billion industry.
