Food design & research

Nanotechnology in packaging doubles shelf life of fresh milk

05 August, 2015

A Brazilian agribusiness company has increased the shelf life of pasteurised milk from seven to 15 days, by incorporating silver-based nanoparticles with bactericidal, antimicrobial and self-sterilising properties into the plastic bottles which package the milk.


Could pears be the new hangover cure?

05 August, 2015

CSIRO researchers conducting a survey on the humble pear have stumbled on an unexpected find — pears can ward off hangovers!


Sensor technology sniffs out cargo pests

31 July, 2015

Sensor technology is being trialled for the detection of insect pests in food cargo, without physical inspection.


Rethinking the RDI of protein

28 July, 2015

Recommendations for protein intake are based on outdated research techniques and may need to be updated, according to Canadian researchers.


Quick and healthy: Australia's snack habits an opportunity for veg industry

27 July, 2015

Australia's snacking habits have quadrupled in the past 10 years, and a leading horticultural body sees an opportunity to create healthy vegie-based snacks.


How 3D printing could make use-by dates obsolete

22 July, 2015

The latest advance in 3D printing capability could enable consumers to check food freshness via a smartphone.


Sourdough fermentation could be key to gluten-free baking

22 July, 2015

Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten.


Towards 2050: securing food through technology

20 July, 2015

As the world catapults towards 2050's projected population of 9 billion, food technology innovators are working to revolutionise different areas of our food system.


The physics of salad dressing

20 July, 2015

Random molecular collisions are not responsible for phase separation in liquids like salad dressings.


Chemical-free food preservation using blue light

20 July, 2015

Blue LEDs in conjunction with cold temperature and acidic conditions can kill off foodborne pathogens making chemical-free preservation a possibility for a range of foods.


Producing egg whites without chickens

17 July, 2015

Biotech startup Clara Foods seeks to create the world's first animal-free egg white.


GM soybean line "safe for human consumption", says FSANZ

16 July, 2015

FSANZ has assessed an application to permit the sale and use of food from a genetically modified soybean line.


Tea for who?

15 July, 2015

It doesn't receive the public adoration of coffee, but tea is almost as popular with Australians — particularly among the health-conscious.


Can algae topple quinoa as the next big thing?

14 July, 2015

We've an appetite for algae, a penchant for pulses and we're very keen on quinoa.


How to assess overall beverage intake quality

13 July, 2015

Beverage intake guidelines have been suggested and although the 2010 US Dietary Guidelines recommend "drinking water instead of sugary drinks", until now no tools existed that measure overall beverage intake quality.


  • All content Copyright © 2024 Westwick-Farrow Pty Ltd