New method pasteurises eggs in 20 minutes
09 April, 2014USDA researchers have developed a way to pasteurise raw eggs in-shell using radiofrequency heating. The method takes 20 minutes and does not affect the eggs' taste, texture or colour.
Recyclable plastic cartons to save 1 million eggs
01 April, 2014UK supermarket giant Tesco has successfully trialled recyclable plastic packaging that will prevent more than one million eggs going to waste each year.
Soda tax may not be the solution to obesity epidemic
31 March, 2014Is increasing taxes on sugar-sweetened beverages really the key to curbing the obesity epidemic? According to a recent study, not really.
Nestlé unveils Food Safety Institute
27 March, 2014Nestlé has opened a food safety research centre in Beijing as part of efforts to help meet China's growing demand for healthy, safe food - one of the top three concerns among Chinese consumers.
It's official: dark chocolate really is good for you (and now we know why)
19 March, 2014While many of us cite the health benefits of dark chocolate as the reason for our addiction to the stuff, the exact reason for these health benefits has remained a mystery for many years - until now.
Smart tag keeps tabs on food spoilage
18 March, 2014Forget use-by dates - what if the packaging could tell you if a product was safe to eat? Researchers have developed a smart tag that can tell whether the product inside has spoiled without the need to open the container.
Experts recommend standard definition for whole grain food
17 March, 2014A roundtable of nutrition experts has unanimously recommended the development of a standard definition for whole grain food. The experts recommend that a whole grain food contain at least 8 grams of whole grain per 30 gram serving.
Safer BPA alternative created from papermaking waste
17 March, 2014A safer alternative to Bisphenol A (BPA) has been developed from a waste product from making paper: lignin. Researchers say the BPA alternative could be market-ready in five years.
Calcium and pH key to tastier low-fat foods?
17 March, 2014For some consumers, the words 'reduced fat' mean 'reduced flavour'. Researchers think they may have finally found way to create better-tasting, reduced-fat sauces, desserts and salad dressings by adjusting acidity and calcium levels.
Bioplastic factories from microbes
14 March, 2014What if bacteria and algae could produce our plastics for us with no need for petroleum? European scientists believe this could be possible and are experimenting with bacteria and algae to turn them into 'bioplastic factories'.
High-protein diets can stave off decline in elderly
13 March, 2014The high-protein craze could hit a demographic not usually targeted by fad diets: the elderly. A new study has found that a diet high in animal protein may prevent functional decline in elderly people - particularly men.
ANMF backs star rating system
11 March, 2014The Australian Nursing and Midwifery Federation has voiced its support for the Star Rating system, which it says will help consumers make healthier food choices, leading to a decrease in obesity levels and related illnesses like type 2 diabetes and stroke.
80% of hospital food contaminated with ESBL-producing E. coli
10 March, 2014A new study may have cemented hospital food's bad reputation. The study found that more than 80% of raw chicken in hospitals was contaminated with an ESBL-producing E. coli strain which is resistant to antibiotics.
Calorie counting off the menu
10 March, 2014Researchers have shown that calorie restriction has no beneficial effects on life span in mice. The researchers found that not all calories are created equal: protein, carbohydrate and fat have very different effects on food intake, health and ageing.
Benchmarking trial for sparkling wine closures commences soon
07 March, 2014The world's first large-scale benchmarking trial for sparkling wine closures is due to commence in 2014. To be conducted by the AWRI, the trial will evaluate the impact of a range of different closure technologies on bottle-fermented Chardonnay Pinot Noir.
