Nestlé to fuel Solar Impulse pilots
02 March, 2015When two Swiss pilots set off from Abu Dhabi to make the first ever attempt to fly a solar-powered aircraft around the world, they will be fuelled by specially designed food and drink supplied by Nestlé.
Messages in a 'smart bottle'
26 February, 2015A collaboration between Diageo and Thin Film Electronics, the connected smart bottle aims to enhance the consumer experience by using printed sensor tags that can detect both the sealed and opened state of each bottle.
Colourful and healthy: researchers develop two new potato varieties
25 February, 2015Researchers have developed two new varieties of potatoes which have high nutritional value and are highly suitable for industrial processing.
Lobster offcuts recycled to create new ingredients
23 February, 2015In a bid to reduce waste from the harvest and export of southern rock lobsters, researchers are working to find innovative ways of using leftover shells and parts.
If you're drinking to forget, stick to white wine
18 February, 2015In good news for red wine lovers, researchers have discovered that a compound found in foods such as red grapes, peanuts and red wine may help prevent age-related decline in memory.
First Australian whole grain database
18 February, 2015The first Australian whole grain database has been developed to provide nutrition practitioners and consumers with information about the types of products containing whole grains in the Australian market and their whole grain content.
Tasty treat: How we showed fat to be the sixth taste
18 February, 2015Humans are thought to be able to taste five qualities but technological advances combined with sophisticated research means we can now test for more subtle tastes we haven't known about.
Researchers predict pesticide exposure in humans
16 February, 2015Research into the costs and benefits of organic foods is set to become less expensive and invasive, thanks to a new study which is among the first to predict a person's pesticide exposure based on information about their usual diet.
Multitasking food dyes could reveal clues about food quality
13 February, 2015Rutgers University researchers have discovered that the fluorescence of food colours increases as viscosity increases, meaning the dyes could act as embedded sensors for food's physical consistency in products such as yoghurt or milk.
There's more to sweet potato than just the roots, researchers find
13 February, 2015There's more to sweet potato than meets the eye, nutritionally speaking. Researchers have discovered that not only is the root section of the sweet potato packed with nutrients, so too are the leaves.
Energy drink-guzzling children more likely to be hyperactive, study finds
11 February, 2015A Yale School of Public Health study has found that children who consume heavily sweetened energy drinks are 66% more likely to be at risk for hyperactivity and inattention symptoms.
Listeria contamination more likely at retail level than in manufacturing plant
11 February, 2015While considerable effort has been expended to reduce the presence of Listeria monocytogenes in the food processing industry, new research suggests that contamination may be occurring at the retail level.
Red hot chilli peppers the next diet fad?
11 February, 2015With one-third of the world's population estimated to be overweight or obese, we clearly need a solution - but one that's easy to implement. What if more food was the answer? Researchers think they've hit on a solution, using capsaicin from chilli.
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.
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.
