Get high to make food taste better, Swiss scientists say
10 February, 2015Getting high while cooking makes your food look - and taste - better. Scientists from the Nestlé Research Center have found that food cooked at high altitudes not only tastes better but is more visually appealing.
Low-fat recommendations not based on good science, meta-analysis shows
10 February, 2015The low-fat craze of the late 20th century never would have happened if correct scientific protocol had been followed, according to a paper in the online journal Open Heart.
Omni BR4 Mini Bead Mill Homogeniser
10 February, 2015 | Supplied by: Capella ScienceThe BR4 Mini Bead Mill Homogeniser from Omni offers fast and reproducible nucleic acid and protein extraction with minimal costs and minimal footprint.
Calorie count labels only work for wealthier consumers, study finds
09 February, 2015Researchers have found that consumers with higher incomes and education levels are twice as likely to notice calorie labels and three times more likely to use them.
Fallsdell Stainless Steel Rotary Mixer
09 February, 2015 | Supplied by: Fallsdell Machinery Pty LtdFallsdell Machinery's stainless steel rotary mixers are available in two models: the premium stainless steel bowl and frame, featuring a direct drive bowl; and the budget stainless steel bowl and paint frame.
Mecmesin MultiTest-i tension and compression test stands
08 February, 2015 | Supplied by: SI InstrumentsThe Mecmesin MultiTest-i range of compressive and tensile test stands is particularly suited to the laboratory environment. They are available in a range of capacities.
Portable sensor can sniff out fishy fish even in restaurants
06 February, 2015Up to 30% of seafood is mislabelled when it enters the US, with unscrupulous dealers naming other species as grouper, for instance. Scientists have developed a handheld sensor that can bust mislabelled fish, even when it's cooked.
Using genomics to improve food safety
05 February, 2015Scientists from IBM Research and Mars, Incorporated are joining forces to establish a collaborative food safety platform that leverages the largest-ever metagenomics study to unlock food safety insights across the supply chain.
Strict processing conditions needed after raw milk cheese ban lifted
04 February, 2015A ban on some types of raw-milk cheese has been lifted in Australia after the Australia and New Zealand Ministerial Forum on Food Regulation decision to lift the ban last week. The TIA is investigating which types of cheese can be made safely using raw milk.
Martin Christ Epsilon 1-4 LSCplus and Epsilon 2-4 LSCplus benchtop freeze dryers
03 February, 2015John Morris Scientific has announced the release of two Martin Christ benchtop freeze dryers: Epsilon 1-4 LSCplus and Epsilon 2-4 LSCplus.
Nanotech mango boxes to reduce post-harvest fruit losses
02 February, 2015Mangoes: much-loved by consumers, but so difficult to transport. An international team of researchers has developed special packaging that will help ensure mangoes reach their destination in prime condition.
Biodegradable wood-fibre bottle in development
02 February, 2015Carlsberg, the Technical University of Denmark and packaging company ecoXpac have announced plans to develop the world's first fully biodegradable wood-fibre bottle for beverages.
Chemists find a way to unboil eggs
30 January, 2015How do you unboil an egg? Untangle the proteins and allow them to refold, University of California, Irvine (UCI) and Australian researchers say. The researchers say it could dramatically cut costs in food production and cancer treatments.
New ingredients key to ready meal innovation
30 January, 2015As consumers grow ever more time-poor, many are turning to ready meals. To appeal to an increasingly health-conscious society, ready meal manufacturers need an innovative approach, including new ingredients and premium products.
Probiotics plus oral immunotherapy improves peanut allergies, trial shows
29 January, 2015When given a daily probiotic, Lactobacillus rhamnosus, plus daily peanut oral immunotherapy in increasing doses, 80% of children were able to tolerate peanut at the end of an 18-month trial, research from Murdoch Childrens Research Institute shows.
