Test run equipment before purchase
20 June, 2014A new test facility in the Netherlands is allowing food processors to test their production methods to see if the proposed improvements in efficiency and quality can be realised.
Finding E. coli earlier and more accurately
20 June, 2014Kansas State University master's student Lance Noll has developed and validated a molecular assay that can detect and quantify major genes specific to E. coli O157.
White bread boosts good gut bacteria
18 June, 2014White bread seems to have gained a bad reputation - but scientists say this reputation may not be totally deserved. A study in the Journal of Agricultural and Food Chemistry reports that white bread appears to encourage the growth of beneficial gut bacteria.
Big bottoms or big bottom lines in the US?
17 June, 2014How can the food industry maximise its sales and yet simultaneously appear to support public health initiatives to combat obesity?
Higher-protein diets may reduce risk of stroke
16 June, 2014A study has found that diets higher in protein - particularly from fish - may reduce the incidence of stroke. A meta-analysis of seven studies revealed that those with the higher amounts of protein in their diets were 20% less likely to experience a stroke.
Long-term germ resistance possible with new antimicrobial coatings
16 June, 2014Researchers say a new antimicrobial coating that combines copper and silver colloids with anti-adhesive surface properties will provide long-term germ resistance. The coatings could be used in food preparation and the manufacture of packaging materials.
Lack of protein, processed foods the cause of obesity, academic says
13 June, 2014Processed foods and our sedentary lifestyles are to blame for the obesity epidemic, a University of Sydney professor has said in an article published in The Sydney Morning Herald.
Creating hypoallergenic peanuts
13 June, 2014US researchers say they've developed a process that reduces allergens in peanuts by 98% through the use of food-grade enzymes commonly used in food processing.
Edrington stays in the black with O-I
10 June, 2014 | Supplied by: O-I Asia PacificTelevision shows like Boardwalk Empire and Mad Men have reinvigorated Scotch whisky's popularity. In a nod to the past, Edrington has released its Cutty Sark Prohibition Edition in a black glass bottle produced by O-I. The premium edition blended Scotch is the first of its kind released in the US market by the brand.
Theory could reduce lumps in powdered foods
10 June, 2014Scientists from Nestlé say they've developed a theory that will predict the way soluble substances will dissolve in water with greater accuracy than ever before. The theory could help food manufacturers develop food and beverage products that give a smoother texture with fewer lumps when mixed with liquid.
Mimicking fat to improve flavour
03 June, 2014New research from South Dakota State University (SDSU) could help improve the palatability of low-fat products with the use of a strain of lactic acid bacteria that mimics fat.
Zhucheng Dongxiao Biotechnology liquid glucose, erythritol and pea protein
30 May, 2014Zhucheng Dongxiao Biotechnology's liquid glucose has a corn base and is enzyme-converted. It is free of gluten and allergens and is transparent, making it good for food appearance.
A Pink Lady apple a day keeps the doctor away
26 May, 2014They say an apple a day keeps the doctor away, but that could depend on the kind of apple you're eating. Researchers have found that certain types of apples provide greater health benefits than others, with the Pink Lady variety leading the pack.
Hawkins Watts technical service and sales support
23 May, 2014 | Supplied by: Hawkins Watts Australia LtdHawkins Watts is passionate about sharing its expertise to create better food. The company has a portfolio of quality ingredient supply partners and a dedicated team of highly qualified people who can offer lab prototype development and tailored logistic solutions.
The sound of science: using acoustics for coffee roasting
23 May, 2014Acoustician Preston S Wilson explored the potential of using the ‘cracking’ sounds emitted by coffee beans during the roasting process as the basis for an automated acoustical roast monitoring technique.
