UNSW and Korean NIAS to research food allergies and food safety technologies
22 May, 2012Innovative food processing techniques could soon be helping to minimise the adverse health effects of food allergens. The food allergy research group at the University of New South Wales (UNSW), led by Dr Alice Lee, is developing nanosensors to better detect allergens in food, while researching how allergens change during food processing and how this affects the human reaction.
Acrylamide levels in NZ potato crisps reduced: study
18 May, 2012Efforts by New Zealand potato crisp manufacturers to reduce acrylamide in their products have been successful, resulting in a two-thirds reduction in acrylamide concentrations since 2006.
iPhone app for food allergy sufferers launched
15 May, 2012As part of 2012 Food Allergy Awareness Week, GS1 Australia has announced an iPhone app that gives consumers access to extended labelling product data. The GS1 GoScan was launched yesterday and will be available from September. By scanning a product’s barcode, consumers can receive comprehensive product data, including allergen information, ingredient lists, nutritional content, Daily Intake information and dietary information such as Kosher, Halal, vegan, organic.
Cacao and soy improve CVD biomarkers in women with type 2 diabetes
10 May, 2012Post-menopausal women with type 2 diabetes can significantly improve biomarkers of cardiovascular disease (CVD) by consuming cacao flavonoids and soy isoflavones, a recent study has shown. The double-blind controlled clinical study, published in Diabetes Care in February, was led by Peter J Curtis, funded by Diabetes UK and supported by Frutarom and Barry Callebaut. The study assessed the effect of dietary flavonoids on CVD risk in post-menopausal women with type 2 diabetes on established statin and hypoglycaemic therapy.
Most foods contain acceptable sulfite levels, FSANZ study shows
08 May, 2012Most foods contain sulfites at acceptable levels, a recent FSANZ survey has shown. The survey examined sausages, cordials and dried fruit and found that sulfite levels in almost all foods tested were well below those allowed in the Food Standards Code.
DuPont opens $40m agriculture research facility
12 April, 2012DuPont has opened a US$40 million plant genetics research facility as part of its commitment to increasing agricultural productivity and food security worldwide. Experts in plant physiology, molecular biology and bioinformatics will focus on plant breeding and developing new transgenic products, with the aim of developing and testing new products and traits in Pioneer’s research and development pipeline, the company said.
With a pinch of salt: reducing salt in processed foods
30 March, 2012 by Alice RichardThe 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.
New food labelling system needed to improve health, says Alliance
27 March, 2012Clear 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, 2012The 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.
Seven’s show based on “oversimplified pseudo-science”, claims Bellamy’s Organic
14 March, 2012Tasmanian 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, 2012Australian 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.
UQ innovation: probiotic juice and omega-3 milk
05 March, 2012A $250,000 Commercialisation Australia grant is helping researchers from the University of Queensland (UQ) commercialise a food processing technique that will enable juice, milk and other dairy products to be fortified with probiotics and omega-3.
Shopping experience more important than price in fruit and vegetable intake
05 March, 2012A 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.
Salt may be linked to gastric cancer risk
21 February, 2012Food processors could experience increased pressure to reduce salt in food products, following the publication of a study linking salt intake with gastric cancer.
IFT comments on sodium reduction in US
11 February, 2012The US Institute of Food Technologists (IFT) has submitted its thoughts on reducing sodium consumption in the United States to several official bodies: the US Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS). The IFT offered scientific perspectives and practical insights on reducing sodium intake in the US.
