Fonterra and First Milk to boost premium whey protein ingredients in Europe
08 September, 2011
A strategic joint venture between Fonterra and UK-based First Milk aims to produce European sourced premium whey proteins to meet the nutrition ingredient demands of European customers and add value to the whey side stream of the cheese making process.
High iron and zinc rice gives hope to micronutrient deficient billions
08 September, 2011
Scientists from the Australian Centre for Plant Functional Genomics have produced rice with iron levels which meet daily recommended requirements for iron intake.
Low DHA levels linked to suicide risk among military
30 August, 2011
A study at the NIAAA has linked low DHA levels to higher suicide risk and mental health problems in US military personnel.
Fingerprinting food spoilage microorganisms
30 August, 2011
Bacteria, yeasts and moulds lurking in food processing plants, waiting to pounce and contaminate foods and beverages, may be identified and found more easily using an FTIR spectroscopy method being developed by Norweigan researchers.
Nutritional bioactives for baby food to be developed by CSIRO and Clover
19 August, 2011
CSIRO and Clover Corporation are working together to investigate how nutritional bioactives can be combined in baby formulas with the natural essential Omega 3 fatty acid DHA, to improve the ability of infants to absorb bioactive ingredients that can boost their immune systems.
More iron in dark than pale beer
16 August, 2011
Dark beer has more free iron than pale and non-alcoholic beers.
PolyU takes steps to enhance food safety and technology
15 August, 2011
The Hong Kong Polytechnic University recently established the Food Safety and Technology Research Centre.
A natural food preservative may kill food-borne bacteria
12 August, 2011
A naturally occurring lantibiotic could be added to food to kill harmful bacteria like salmonella, E. coli and listeria.
“Ugh - that tastes terrible!”
02 August, 2011
Swedish and Danish European Sensory Network researchers have taken a close look to see if non-verbal facial reactions can provide additional information to measuring responses in classical sensory tests.
Spanish researchers discover a novel and potent antioxidant
01 August, 2011
A team of researchers from the Institute of Molecular and Cell Biology have identified a novel and potent natural antioxidant occurring in tomato plants.
The deadly E. coli outbreak
29 July, 2011
The mention of E. coli O157:H7 sends a chill through the spine of every food processor. This deadly pathogen has been implicated in disease outbreaks all over the world and only a small load can cause illness. But in the latest outbreak in Germany and France, a new serotype is proving even more deadly.
Sugar waste may help fight obesity
18 July, 2011
It sounds counterintuitive: add sugar cane extract to a fatty diet and achieve weight loss? But that could be the way of the future if clinical trials pan out.
Salmonella infections increasing in the US
04 July, 2011
Food safety annual report card targets hard-to-prevent infection.
Improving potato varieties for better potato chips
04 July, 2011
Potato tubers must meet strict guidelines to avoid chips and fries producing the harmful compound acrylamide.
Survey shows no health implications from antimicrobial resistance
22 June, 2011
A survey has shown no human health implications from antimicrobial resistance.
