Detecting mercury contamination in fish
22 February, 2017Researchers from the University of Burgos (Spain) have developed a fluorescent polymer that lights up in contact with mercury that may be present in fish.
Sun-smart rice varieties more productive
16 February, 2017Australian scientists have improved rice productivity by selecting rice varieties that are better at capturing sunlight to produce grains, instead of reflecting it as heat.
Wheat farmers offset climate change impact with technology… but for how long?
13 February, 2017 | Supplied by: CSIRO Food and NutritionTechnological advances have enabled Australian wheat farmers to offset the effects of climate change in the past 25 years; however, a reduction in yield potential over that time indicates a future risk to the $5 billion industry, CSIRO research has found.
Arjuna Natural Extracts X-tend natural preservative
13 February, 2017 | Supplied by: Arjuna Natural Extracts LtdArjuna Natural Extracts has developed X-tend, a natural, formulation-specific preservative designed to increase chilled-meat product shelf life and ensure food safety.
Suppressing the growth of Campylobacter in chickens
08 February, 2017By finding ways of suppressing the growth of Campylobacter in chickens before they are processed it is hoped that the Campylobacter foodborne disease load can be reduced.
NZMP launches new sports protein ingredient
03 February, 2017 | Supplied by: Fonterra Brands Australia Pty LtdFonterra's dairy ingredients business, NZMP, is looking for a bigger slice of the $10 billion sports nutrition market with a new protein ingredient that delivers 10% more protein than other standard whey protein offerings.
FSANZ calls for submissions on enzyme processing aid
01 February, 2017 | Supplied by: Food Standards Australia New ZealandFood Standards Australian New Zealand (FSANZ) has called for submissions on an application to permit the use of an enzyme as a processing aid for cereal-based products.
Now you can wear your whey — scientists spin artificial silk from whey protein
25 January, 2017A Swedish–German team of researchers has mastered turning whey into silk.
Industrial-scale insect farming
19 January, 2017 | Supplied by: Buhler AG Australia NZAlternative, sustainably generated protein sources are going to be needed to ensure there will be enough food to support global population growth. It has been estimated that more than 250 million tonnes of additional protein a year — an increase of 50% compared to today's level — will be needed annually by 2050, and insects could be the ideal source.
Givaudan getting more savoury and more natural
18 January, 2017Givaudan has acquired Activ International, a Swiss-based company that specialises in natural and organic flavours, marine extracts, seafood and vegetable based culinary solutions.
Making sweeteners cheaper and more sustainable
12 December, 2016Researchers have designed a process to obtain sweeteners like mannitol or ribitol from widely available, renewable, cheap products like glucose or arabinose.
Algatechnologies joins EIT Food consortium
02 December, 2016Israel-based Algatechnologies has joined the FoodConnects consortium, a European Institute of Innovation & Technology Knowledge and Innovation Community comprising 50 leading companies, universities and scientific partners covering the entire food value chain.
Crop load and cider quality — manipulating cider quality through horticultural practices
30 November, 2016With an 850% increase in cider consumption in the last five years, the time is ripe for finding how to manipulate cider quality in the orchard.
Why fish personality counts
17 November, 2016 by Janette WoodhouseI didn't realise that fish even have distinguishable personalities, but apparently they have and it impacts how well they go in aquaculture.
Wacker opens food laboratory in Singapore
11 November, 2016 | Supplied by: Wacker Chemie AGWacker Chemie AG has opened a new food laboratory in Singapore, dedicated to innovative food ingredients, dietary supplements and gum base applications.
