2013 BPA study has gone to the dogs: oral exposure doesn't increase BPA levels
29 January, 2015Oral exposure to BPA does not lead to higher than expected levels of BPA in the blood, a new study has shown. This counters a 2013 study which found that placing concentrated BPA solutions under dogs' tongues led to higher levels of an active form of BPA in the blood.
As bees buzz off, malnutrition increases in developing world
28 January, 2015For those of us fortunate enough to live in developed countries, dwindling bee populations could just mean reduced choice at the greengrocer. But for those in developing countries, it presents a very real risk: malnutrition.
New Salmonella serotype identified
23 January, 2015Texas Tech researchers have discovered a new serotype of the Salmonella bacteria. The serotype was confirmed by the Pasteur Institute in Paris, the international reference centre for Salmonella.
Juicing oranges improves nutrient bioaccessibility
23 January, 2015Researchers have found that while the production of pasteurised orange juice slightly lowers carotenoid, flavonoid and vitamin C levels, it significantly improves the bioaccessibility of these nutrients.
Tree nut consumption linked with better diet
22 January, 2015Nut-lovers have been found to have better diet quality than those who eat fewer nuts. Tree nut consumption is associated with better diet quality and better nutrient adequacy for most nutrients lacking in many people's diets.
Salmon shelf life extended by ultrahigh-pressure processing
22 January, 2015Ultrahigh-pressure (UHP) processing of salmon flesh improves shelf life, a new study in the Journal of Food Science shows.
Nutrition labelling systems: the simpler the better, researchers say
21 January, 2015The current US nutrition labelling system is the least user-friendly option available, researchers have found. A system that gives each food product a single score out of 100 for nutrition was found to be the most effective of a range of systems examined.
Organic vs conventional dairy studies flawed, NZ review says
21 January, 2015Researchers say that the differences between organic and conventional dairy are due mainly to the range of variable and factors that influence milk composition, rather than the organic or conventional methods of production.
Is salt really bad for the heart? New study says no; experts say yes
20 January, 2015A new study that suggests salt may not be as bad as we've been led to believe has been roundly criticised by experts who say the overwhelming evidence points to salt being bad for the heart.
Projects set to improve food safety in fresh produce sector
20 January, 2015Food safety in the fresh produce sector is set to get a boost thanks to two new projects launched by the Fresh Produce Safety Centre.
Nasal mucus proteins help create accurate machine 'nose'
19 January, 2015Odours can be complex: different forms of the same molecule of carvone, for instance, can smell like either spearmint or caraway. While the human nose can easily distinguish between these two smells, until now, machines haven't been able to.
InControl Cuff First gloves
19 January, 2015 | Supplied by: InControlInControl's Cuff First gloves are suitable for food-service, hospitality and manufacturing organisations with high standards of food-handling hygiene and safety. The design features a system that dispenses gloves from the bottom of the box, maximising food-handling safety while cutting time.
Online agronomic manual for peanut growers launched
19 January, 2015The GRDC has launched Australia's first online agronomic manual for peanut growers: Peanut GrowNotes. The manual equips growers with the latest research and extension information.
When health initiatives go wrong: removing chocolate milk from schools halves dairy consumption
16 January, 2015In a Canadian study, researchers found that when flavoured milk is removed from a school, total milk intake drops by nearly half, impacting children's calcium and vitamin D intakes.
How much is too much when it comes to allergens?
15 January, 2015Researchers have identified the level of five of the most common food allergens that would cause a reaction in the most sensitive 10% of people. They say the data can be used to apply a consistent level of warning to food labels.
