The sound of good bubbly
13 December, 2017 by Nichola MurphyA new study suggests you may be able to differentiate between a high-quality glass of champagne and cheap bubbly just by listening to the sound of the bubbles.
The smell of death is a dead giveaway
08 December, 2017By detecting decay compounds such as cadaverine at very low levels, a newly developed bioelectronics sensor can alert users to rotting food before the stench becomes obvious.
Mega losses forecast if plain packaging comes to the beverage industry
08 December, 2017They did it to tobacco — a minimum AU$395 billion loss is forecast if plain packaging is forced onto the beverage industry.
Researchers working on sulfite-free wine
05 December, 2017Researchers from the University of Kansas School of Engineering are working on developing a low-cost, easy-to-use device that attaches to the bottle and can filter up to 99% of sulfites from any wine as it is being poured.
Flies carry more harmful bacteria than suspected
27 November, 2017Researchers studied the microbiomes of 116 houseflies and blowflies from three different continents and found they carried over 600 hundred different species of bacteria.
High-salt diet reduces good gut bacteria
20 November, 2017 by Nichola MurphyA German study has found that a high salt intake may reduce levels of Lactobacillus bacteria in the gut, therefore causing blood pressure to rise.
Can sunlight stop E. coli in its tracks?
20 November, 2017Treating wastewater with solar irradiation shows promise in reducing two E. coli strains, but a resilient strain persists.
Edible insects: sustainable food of the future?
13 November, 2017A review paper published in Nutrition Bulletin suggested humans should disregard squeamish thoughts of insects and start considering them as sustainable sources of food and feed for our continuously growing population.
VegEze app helps increase vegetable intake
13 November, 2017 by Nichola MurphyEating the recommended five portions of fruit and vegetables every day can be challenging, but scientists have developed an app called VegEze that aims to encourage Australians to increase their intake of vegetables.
Is carbohydrate the seventh 'taste'?
13 November, 2017Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.
European research program tackles foodborne zoonoses
06 November, 2017A European research program that aims to develop and share scientific knowledge on issues such as foodborne zoonoses will be coordinated by ANSES, the French Agency for Food, Environmental and Occupational Health & Safety.
NSW clamps down on noodle safety
02 November, 2017 by Nichola MurphyFines have been issued to three Sydney noodle manufacturing businesses reaching a total of over $150,000 after they failed to comply with the Food Act 2003 and the Food Standards Code.
Supermarkets help prevent impulse buys
11 October, 2017 by Nichola MurphyWe've all fallen victim to the lollies and chocolate at the check-out lines, buying high-calorie snacks we don't need and later regret. But this could be about to change with healthier check-out lines.
Genomic analysis project accelerates seed development
05 October, 2017After announcing their multiyear global licensing agreement in January, NRGene and Monsanto Company's partnership has progressed.
Milk-alternative drinks could cause iodine deficiency
03 October, 2017 by Nichola MurphyMilk-alternative drinks such as soya, almond, coconut, oat, rice, hazelnut and hemp could put consumers at risk of iodine deficiency, according to a study conducted by the University of Surrey.
