A sustainable, recyclable alternative to waxed cardboard
10 November, 2014Waxed cardboard is not the most sustainable of materials: the coating is petrochemical based and it renders the cardboard unrecyclable. However, a new waterproof coating that is both recyclable and renewable could soon be on the market.
Elderly consumers willing to try new products
07 November, 2014We tend to think of elderly people as being stuck in their ways and unwilling to try new foods, but a new study has shown that this isn't the case. Researchers have found that half of all elderly consumers readily accept new foods.
Demand for antibacterial packaging grows
07 November, 2014What do UK consumers want most in their cans? Antibacterial packaging. More than half of all British consumers are more concerned about bacteria on the outside of a can than the presence of dirt and dust.
Three glasses of milk a day to keep the doctor away? Not really, study shows
06 November, 2014Recommendations to consume plenty of dairy to ward off osteoporosis may be incorrect, according to Swedish research. Researchers found that a high milk intake is not associated with a lower risk of fracture and - surprisingly - may instead be associated with a higher rate of death.
Food processing training centre to boost food industry competitiveness
03 November, 2014Australian food manufacturers aiming to stay globally competitive will benefit from a new University of Sydney centre that launched today (3 November): the ARC Training Centre for the Australian Food Processing Industry in the 21st Century (ARCFPTC).
Olive oil more stable and healthful than seed oils for frying food
30 October, 2014Scientists have reported in the Journal of Agricultural and Food Chemistry that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.
Your fault you're fat? I don't buy it
30 October, 2014 by Alessandro R Demaio, Harvard UniversityDoes our fatness and our love of alcohol come down to stupidity or poor self-control on the part of individuals? Or is something bigger at play here? Are people making poor but informed choices on what they eat and drink, or are we all being duped by industry?
Unlocking aroma formation in wine
29 October, 2014Scientists have identified two enzymes that determine the terpene content - and thus the aroma intensity - of grapes. The findings could play an important role in the future development of grape varieties.
Tea flavour, health benefits reduced by rain
28 October, 2014Researchers have found that shifting patterns of precipitation affect key chemicals responsible for the flavour and health properties of tea.
Too soon to tell if chocolate is brain food, experts say
27 October, 2014Recent research suggesting that compounds found in cocoa can improve memory in older people makes old age seem not quite so bad. But is it too soon to start plying grandma with a family-sized block of chocolate every time you go to visit?
Older consumers need educating about protein
24 October, 2014Consumers are becoming aware of how important protein is in the diet - but most of them aren't eating enough of it and don't fully understand its benefits. According to research firm Canadean, this presents an opportunity for manufacturers.
Cherries that keep their cool travel better
24 October, 2014How do you keep cherries fresh when exporting? The secret's in the cooling, according to Canadian agrifood research. Just a few degrees can have a big impact on cherries that are transported via ocean container.
Facebook could be making children fat, study shows
23 October, 2014Despite bans on television advertisements of energy dense, nutrient poor (EDNP) food brands to children, many companies are circumventing these laws by promoting their brand through Facebook, University of Sydney researchers say.
Farm fresh milk keeps kids healthy
22 October, 2014A European study has shown that infants fed on fresh, unprocessed milk rather than UHT milk are less prone to infection.
I was going to have celery but my brain wanted chocolate!
22 October, 2014Choosing healthy snacks instead of junk food might be more difficult than we realised. Scientists have found that, as we read a menu or scan the shelves at the supermarket, our brains are making decisions based on a food's calorie content.
