The need to redefine the definition of â€˜dietary fibreâ€™ was considered yesterday, in an address by senior CSIRO nutritionist Dr David Topping to the US Institute of Food Technologists' annual meeting in Chicago.
The Australian Wine Research Institute (AWRI) has produced a hybrid wine yeast strain using non-GMO techniques to increase flavour and aroma diversity in wine, as well as increasing palate intensity, mouthfeel and fruit concentration. This stable hybrid strain, AWRI 1503, was developed by mating a closely related Saccharomyces kudriavzevii yeast with AWRI 838, which has the same parentage as the efficient, reliable fermenter Maurivin PDM.
The findings of a new rat study conducted by Italyâ€™s Ramazzini Institute are contradictory to the extensive scientific research and regulatory reviews conducted on aspartame. The US Food & Drug Administration (FDA) has stated it is not recommending any changes in the use of aspartame.
The milk composition of each of the four-million-odd cows making the NZ dairy herd was screened in 2000-2001. A single cow, Marge, was thoughtfully purchased for $300 when it was found that her milk was particularly low in saturated fat
Molecular biologist Professor Rudi Appels has been awarded a Visiting Fellowship within the Food Futures Flagship, to advance the application of genomics technologies to high quality grains, including wheat and barley.
Researchers from Inserm (French National Institute of Health and Medical Research) and Danisco have demonstrated that the oral administration of Lactobacillus acidophilus NCFM mediates analgesic functions in the gut equivalent to morphine effects. These results, patented by Danisco, suggest that the microbiology of the intestinal tract influences visceral pain perception and opens new perspectives in the treatment of abdominal pain and irritable bowel syndrome (IBS) with this probiotic strain.
Danisco has entered into an agreement on the divestment of Flavours to Firmenich and an enterprise value for the activities has been agreed.
Experts who have reviewed a paper claiming a link between phthalates exposure and obesity say that the study should be taken with a large grain of salt.
A new publication on commercial beekeeping describes the unique physical and cultural environment in which Australian beekeeping is undertaken and the current demand for honey products and pollination services.
New research into the molecular basis of salty taste has been released by the NestlÃ© Research Center in Switzerland.
The Viscolite portable viscometer from Hydramotion has been used to reduce viscosity testing times for researchers at the Faeroese Fisheries Laboratory
Seafood allergy sufferers may soon be able to eat prawns without the fear of an adverse reaction.
UniSA researchers have been developing novel omega-3 rich pork products to help Australian consumers meet the newly introduced target dietary intakes for the omega-3 fatty acids known as EPA and DHA.