Carob leaves could inhibit Listeria growth in food
24 October, 2012According to a report in the American Chemical Society’s Journal of Agricultural and Food Chemistry, carob leaves are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis.
The carrot or the stick? Finding a win-win solution to health and profitability
17 October, 2012 by Alice RichardIn this increasingly litigious country, we’re rather used to blaming someone else when things go wrong. But have we taken things too far when food processors are constantly under pressure to modify their products to improve public health?
NZ researchers develop potentially hypoallergenic milk
09 October, 2012New Zealand researchers believe they may have bred the first cow in the world to produce hypoallergenic, high-protein milk.
How mouthfeel affects food choices
09 October, 2012Astringency and fattiness contribute very differently to mouthfeel and it is thought that these differences may explain why some foods pair particularly well.
Scientific data seem like double Dutch? You need a food dictionary!
09 October, 2012The Development of Food Ontologies project involves the creation of a dictionary that will be used to search a large number of scientific texts for all things food related.
Reduced-sodium cheddar successfully manufactured
03 October, 2012Researchers from the University of Minnesota have been successful in manufacturing a cheddar-style cheese using mineral salt replacers.
Obesity study focusing on soft drinks is “simplistic”, Bev Council claims
25 September, 2012The Australian Beverages Council has criticised a recent article published in the New England Journal of Medicine, claiming it takes too “simplistic” an approach to the complex issue of obesity.
Demystifying food ingredients: new consumer resource
20 September, 2012Cyanocobalamin; pyridoxine hydrochloride; calcium pathothenate: consumers reading these terms on a food label could be forgiven for thinking the product is full of artificial ingredients.
Australian chickpea industry not dead: may have a pulse after all
18 September, 2012Researchers at the University of Western Australia have developed two new chickpea varieties that they say will “take the Indian market by storm” and rejuvenate the Australian chickpea industry.
Cheaper bioplastics from waste oil
17 September, 2012University of Wolverhampton researchers have found a way to use waste oil from deep-fried food to create environmentally friendly plastic cheaply.
USP granted observer status by the Codex Alimentarius Commission
14 September, 2012USP has been granted observer status by the Codex Alimentarius Commission, allowing it to provide expert information, advice and guidance to the commission.
Don’t throw out your frypans: CVD-Teflon link not necessarily strong
14 September, 2012The past week has seen a slew of sensationalist headlines claiming that using non-stick fry pans can give you heart disease. Before you rush home to cleanse your kitchen of Teflon pans, read on.
Organic or conventional? Stanford study sparks nutrition debate
14 September, 2012A recent Stanford University study comparing organic and conventionally produced food is "irrelevant" for most Australian consumers of organic products, an academic claims.
Gut microbes and obesity
11 September, 2012A study has revealed that some gut microbes increase the absorption of dietary fats, allowing the host organism to extract more calories from the same amount of food. You may think you have your food all to yourself, but you’re actually sharing it with the 100 trillion, give or take a few, microbes in your gut.
Trouble in paradise: ciguatera poisoning on the rise in Pacific Island nations
11 September, 2012Cases of ciguatera poisoning are on the rise among people living in Pacific Island nations, researchers have found. The poisoning causes acutely painful and debilitating effects that can last for months.
