Food design & research

The future of food: what will we eat in 2112?

12 April, 2012 by Alice Richard

Julian Cribb looks at the future of food and sees giant jellyfish, insects, algae and synthetic sausages - among other things.


The death of offline analytics

02 April, 2012 by Janette Woodhouse

Quality by design rather than by testing. Many labs are moving onto the process line but this does not mean the end of the food lab.


With a pinch of salt: reducing salt in processed foods

30 March, 2012 by Alice Richard

The 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, 2012

To 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, 2012

Clear food labelling is key to improving Australian health, an alliance of leading health and consumer groups has argued.


Trans fats linked with irritability and aggression

21 March, 2012

The 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.


FSANZ calls for comment on Listeria bacteriophage preparation for food

21 March, 2012

Food Standards Australia New Zealand (FSANZ) has called for submissions on an application for a bacteriophage preparation to reduce the risk of Listeria monocytogenes.


Researchers scramble proteins to crack egg allergy problems

15 March, 2012

To 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, 2012

The 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, 2012

Tasmanian 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, 2012

Australian 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, 2012

Companies 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, 2012

A $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.com

Israeli company Algatechnologies has developed a 2% natural astaxanthin in a liquid-emulsion format under the AstaPure brand name.


Shopping experience more important than price in fruit and vegetable intake

05 March, 2012

A 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.


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