Making yeast synthesise starch
20 January, 2017Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.
What is one meal for one person worth to the planet?
17 January, 2017The human jawbone is now by far the most destructive implement on the planet. It's wrecking soil and water, clearing forests, emptying oceans of fish and destroying wildlife as never before — but few people realise it because of long industrial food chains that hide the damage from them.
Happy napping
15 December, 2016 by Janette WoodhouseIt's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.
Organics research centre to open in Northern Rivers
15 December, 2016A collaboration between Southern Cross University and the NSW Department of Primary Industries will see a Centre for Organics Research created in NSW's Northern Rivers region.
What will be the new flavours for 2017?
13 December, 2016 | Supplied by: McCormick Foods AustraliaMcCormick has released its annual flavour forecast for 2017, predicting the emerging flavours that will find their way into restaurants, retail shelves and kitchen cabinets.
Precision coating method for granular material
05 December, 2016An Austrian team has developed a method for coating large volumes of granular material homogeneously.
How is smart packaging smart?
28 November, 2016 by Prof Pierre Pienaar MSc, FAIP, CPP, Education Director - AIP, Vice President Education - WPO | Supplied by: Australian Institute of PackagingIntelligent packaging should provide more reliable information than just the expiry date printed on the packaging. It should monitor certain aspects of a food product (for example, shelf life) and report information to the consumer.
Marine microalgae: a sustainable saviour?
24 November, 2016Researchers studying microalgae cultivation believe it could become a top-tier contender to combat global warming, climate change and food insecurity.
Eat your vegetables, mum and dad!
21 November, 2016Adult children may need to start reminding their parents to "eat your vegetables", according to research suggesting younger adults are increasing vegetable consumption, while baby boomers are doing the opposite.
Nestlé Health Science/Aimmune Therapeutics collaborate on desensitising food allergy responses
16 November, 2016Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.
The colour of food packaging tells its own story
09 November, 2016Do you want your product to look health-giving or decadent or economical? How do you convey this message to consumers when all they see is the packaging? The answer to this is through colour.
Stevia molecules unchanged by processing: research
01 November, 2016A research study has supported stevia's claim to naturality, finding that all the plant's sweet molecules remain unchanged throughout the stages of processing.
No sugary drinks for New Zealanders
21 October, 2016An anti sugary drink logo is now available for free in NZ.
Australian research targets next-generation food crops
17 October, 2016 | Supplied by: Australian National UniversityResearch led by the Australian National University (ANU) is helping to develop food crops which offer bigger yield potential and improved drought tolerance.
CSIRO's contribution to global food security
30 September, 2016 | Supplied by: CSIRO Land and WaterCSIRO's work on predicting Australia's agricultural future is gaining international attention.
