Wire coils increase sugar content of tomato juice
09 May, 2014A method called 'basal wire coiling' has been effective in increasing the sugar concentration of tomato juice. Researchers from Tokyo University of Agriculture say the finding could improve the marketability of tomato juice.
Battling obesity is not just about eating less and moving more, expert says
05 May, 2014There's more to losing weight than just eating less and moving more, according to Dr Claude Bouchard, who studies the genetics of obesity.
Paying more makes food taste better
05 May, 2014Despite what Australia's love affair with cut-price food might suggest, consumers value food that is more expensive. Researchers have found that taste perception - as well as feelings of overeating and guilt - can be manipulated by price alone.
Acrylamide in Aust foods and beverages comparable to global levels
02 May, 2014The first phase of the 24th Australian Total Diet Study (ATDS) has been released by FSANZ. The study examines Australian consumers' dietary exposure to acrylamide and aluminium.
Powdered alcohol, seriously? A health risk we don't need
02 May, 2014 by Nial Wheate, University of SydneyOpening a bottle and pouring liquid into a glass isn’t exactly an arduous task but a US company hopes to release a powdered variety to make consuming alcohol that little bit easier - and more portable.
Experts recommend moderate consumption of acrylamides
02 May, 2014While the recently released Australian Total Diet Study revealed mostly good news for acrylamide levels in Australian food and beverages, experts are urging the public to consume products containing acrylamide in moderation.
Ensuring olive oil is unadulterated
01 May, 2014 by Barbara VonarburgInvisible silica-coated DNA 'tags' can be used to authenticate olive oil.
How E. coli O157:H7 binds to vegetables
24 April, 2014Research presented at the Society for General Microbiology's annual meeting shows that the disease-causing E. coli O157:H7 interacts directly with plant cells, allowing it to anchor to the surface of a plant where it can multiply.
Tough bikkies: food texture impacts calorie perception
23 April, 2014The texture of food plays a significant role in how calorie-dense consumers perceive it to be, with hard or rough foods perceived to have fewer calories, new research published in the Journal of Consumer Research has shown.
Developing healthier foods, virtually
16 April, 2014A 'virtual mouth' developed by the CSIRO is providing researchers with new information on how to produce healthier foods - while still ensuring they taste good.
Cracking down on counterfeiting with a smartphone
14 April, 2014How can you tell if a food product is counterfeit? Soon, if MIT researchers have anything to do with it, you'll be able to use your smartphone.
Shrinking Chinese households drive demand for convenient packaging
11 April, 2014Packaging for Chinese consumers needs to meet the needs of busier, smaller households, Canadean says. The one child policy has seen the average Chinese household shrink to 2.8 people, while the family structure has changed to a new '4-2-1 composition': four grandparents, two parents and one child.
Dealing with thermoduric microbes in the dairy industry
11 April, 2014While pasteurisation may have revolutionised the food industry, certain microbes can survive pasteurisation. Sanjeev Anand, a South Dakota State University dairy science professor, is developing ways to combat these heat-resistant microorganisms.
GM food found to be biochemically the same as non-GM food
10 April, 2014A new study into the make-up of GM foods could allay consumers' fears about the products, researchers say. Cornell University researchers found that the metabolic profile of GM tomatoes was the same as their non-GM counterparts.
Food safety detective combats food fraud
10 April, 2014To combat food fraud, we need to identify which factors play a role in vulnerability of organisations and the food chain, according to Saskia van Ruth, the newly appointed Professor of Food Authenticity and Integrity at Wageningen University.
