Taste and convenience are key factors in potato consumption
23 October, 2014Australian consumers are buying potatoes for taste and convenience, and are keen to purchase more, according to the Potato Tracker research study.
Would you like genetically edited fruit in a bowl on your table?
15 August, 2014 by Janette WoodhouseConsumers are notoriously chary about 'genetically modified' foods. Would they be equally cautious about 'genetically edited' produce?
Coles is harvesting simultaneously grown herbs and barramundi
19 November, 2013Urban Ecological Systems Australia is growing herbs and barramundi simultaneously - with zero effluent - in Western Sydney. And Coles (and a $1.9m Early Stage Commercialisation grant) has helped to make the low-energy, sustainable, organic food production system a commercial reality.
Native American berry could be next 'super fruit'
15 November, 2013The Native American buffaloberry could become the next 'super fruit', after researchers found that the underutilised berry contains high levels of antioxidants and nutrients.
Extending the shelf life of food products containing fruit
03 October, 2013 by Grant Taylor, Sales Manager - Asia Pacific, Taura Natural IngredientsProducts featuring real fruit appeal strongly to today’s health-conscious consumers, but significant technical obstacles have previously limited the use of fruit-based ingredients in many products with a long shelf life.
Chips and tomato sauce from the same plant
01 October, 2013UK horticultural firm Thompson & Morgan has developed the TomTato - a plant that produces both tomatoes and potatoes.
Edible coatings revolutionising the ready-to-eat fruit and vegetable sector
17 September, 2013The large, and growing, market share of ready-to-eat fruits and vegetables has been made possible by the development of invisible, colourless, odourless, tasteless, edible coatings.
Low-GI potato attracts attention
17 September, 2013Researchers have developed what they claim is the world's first low-GI potato. Research on the Carisma potato will be presented at the International Congress of Nutrition in Granada, Spain.
Walnut crop arrives early in California
12 September, 2013This year's walnut crop will be slightly early, but will be of high quality, the Californian walnut industry says. The USDA National Agricultural Statistics Service California Field Office has predicted the annual yield will be 495,000 short tons.
Making frozen broccoli better
12 August, 2013 by Phyllis PicklesimerHaving found that frozen broccoli lacks the ability to form the anticancer phytochemical sulforaphane, reasearchers have found how food processors can restore the health benefit to the vegetable.
URC Fruit Pieces and BakeFruit range
10 July, 2013Taura Natural Ingredients has available a range of premium-quality fruit ingredients, made using its ultra rapid concentration (URC) process that concentrates the taste, texture and nutrients of fruit into pieces, flakes and pastes, for use in applications such as chocolate, breakfast cereals, baked goods, confectionery and snack bars.
Factors that influence pre-harvest spinach contamination
24 June, 2013Cost-effective strategies for control of produce contamination may become realities now that researchers have identified a variety of factors that influence the likelihood of E. coli contamination of spinach on farms prior to harvest.
Broccoli with higher glucoraphanin levels
12 April, 2013Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound.
New superfruit soon to be commercialised
17 December, 2012Professor Daryl Joyce of UQ’s School of Agriculture and Food Sciences has been selecting and evaluating new varieties of the ancient Chinese red bayberry fruit (Myrica rubra) for commercialisation in Australia.
Computer imaging provides grape sugar and ripeness information
03 December, 2012Researchers at the University of Seville (Spain) have developed a technique for estimating grape composition and variety using computer imaging. They have also put forward an index for identifying the ripeness of seeds without the need for chemical analysis. This new method can help to decide the best moment for picking.
