Hamburger or horseburger? Watch what you eat in Ireland
21 January, 2013In Ireland, food authorities have discovered that beef burgers are anything but, with a large proportion containing horse and pig meat.
Calls for submission on new infant formula ingredient
21 December, 2012FSANZ is calling for submissions on an application seeking permission to use a new form of an ingredient in products for infants and young children.
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.
Kalsec natural antioxidants for baked and extruded goods
10 December, 2012 | Supplied by: KalsecKalsec conducted a study which it says shows the addition of its antioxidants to baked goods maintains fresh aromas and flavours.
Adding fish oil to milk without destroying flavour
03 December, 2012Not everyone likes fish, even though it is a natural source of omega-3 fatty acids. Now researchers have shown it is possible to incorporate fish oil into milk and dairy-based beverages in amounts sufficient to promote heart health without destroying the product’s taste or limiting its lifespan.
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.
Who’d have thought it? You’re better off eating the food than taking a supplement
21 November, 2012It’s a very ‘first world’ approach, this seeking a product to cure our current and prevent future health problems. The idea that a food supplement or a pill can magically prevent disease is very alluring and much of the complementary therapy industry uses this allure to attract business.
Application seeks to reduce L-histidine in infant formula
13 November, 2012Submissions are being sought on Application A1074 - Minimum L-histidine in Infant Formula Products, which involves a proposed change to infant formula requirements in the Food Standards Code.
Sugar and self-control
09 November, 2012To boost self-control, gargle sugar water. According to a University of Georgia professor of psychology, a mouth rinse with glucose improves self-control.
Fishing for answers off Fukushima
09 November, 2012Japanese fisheries data provides a look at how the ocean is faring 18 months after the worst accidental release of radiation to the ocean in history.
The spice of life? Spice allergies on the rise
09 November, 2012Spice allergies are on the rise, according to the American College of Allergy, Asthma and Immunology. With the increasing use of spices in the American diet and cosmetics, allergists anticipate more Americans will succumb to these allergies.
Kalsec Szechuan pepper extract
09 November, 2012 | Supplied by: Columbit AustraliaKalsec has added a Szechuan pepper extract to its portfolio of peppers. Szechuan pepper has a citrus aroma that is different from black, white or chilli peppers and delivers a tingling, numbing sensation in the mouth.
Meat consumption and stress reduction
08 November, 2012Consuming greater amounts of choline - a nutrient found in meat and eggs - during pregnancy may lower an infant’s vulnerability to stress-related illnesses, such as mental health disturbances, and chronic conditions, like hypertension, later in life.
Factors influencing fish consumption
05 November, 2012A team of researchers has determined that consumers are not getting all the information they need to make informed decisions about fish consumption.
Tate & Lyle Soda-Lo Salt Microspheres for salt reduction
02 November, 2012 | Supplied by: Tate & LyleSoda-Lo Salt Microspheres taste, label and function like salt. The product is claimed to enable food manufacturers to reduce salt levels by 25 to 50% in various applications without sacrificing taste.
