Food design & research

Floating nets create baby-leaf boom

14 February, 2013

Growth rates of baby-leaf lettuce crops have been boosted by giant ‘floating’ nets. The nets create a unique microclimate, protecting plants from pests and extreme weather.


Centre of Excellence a model for food manufacturing innovation

13 February, 2013

The AFGC has extended congratulations to Kraft and the Victorian Government on the official opening of Stage One of the Kraft Foods Asia Pacific Centre of Excellence.


Joint development agreement heats up

11 February, 2013

HeatGenie has expanded its joint development agreement with packaging products supplier Crown Holdings for beverage and shippable soup packaging as part of its plans to expand its HeatGenie self-heating technology to the market.


Chickpea breakthrough could feed millions

07 February, 2013

Millions of people in developing countries may benefit from a breakthrough in chickpea farming thanks to an international project involving a researcher from The University of Western Australia.


Stem cells for taste identified

05 February, 2013

Scientists have identified the location and certain genetic characteristics of taste stem cells on the tongue. The findings will facilitate techniques to grow and manipulate new functional taste cells for both clinical and research purposes.


Listening to what the tongue feels

01 February, 2013 by George van Aken

Creaminess or astringency of new foods can be determined by measuring the sound generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food research, records and analyses the sound of rubbing of the tongue against the food and can be used to predict the sensory effects of food innovations.


Melamine involved in further health concerns

25 January, 2013

Taiwanese researchers have found that people eating hot soup from melamine bowls excreted higher levels of melamine in their urine than those eating from ceramic bowls.


US appetite for high-protein products grows

25 January, 2013

Introductions of foods and drinks making a high-protein claim are almost three times higher in the US than anywhere else in the world, accounting for 19% of global new product launches in 2012.


800 new additions to Food Fraud Database

24 January, 2013

The US Pharmacopeial Convention has added nearly 800 new records of ‘food fraud’ to its Food Fraud Database, which contains information about foods that are vulnerable to fraudulent manipulation in today’s food supply.


Would you like fries with that nutrition information?

23 January, 2013

McDonald’s take-away bags and fountain beverage cups will get a redesign in 2013, with packaging to include QR codes to give consumers greater information about its products.


Lupin hailed as secret ‘wonder food’

23 January, 2013

The humble lupin is being hailed as Australia’s secret ‘wonder food’. The high-protein, high-fibre legume has an effect on satiation and satiety, which plays a role in weight management.


Ancient ‘lost’ grain is found again in Australia

22 January, 2013

Traditionally grown in the highlands of Ethiopia, teff has been grown successfully in South Africa and the United States. But the little grain could soon be grown in Australia, thanks to research by RIRDC and TasGlobal Seeds.


Superyellow sweetcorn for super vision

22 January, 2013

We’re often told to eat our carrots to ensure good eyesight, but rarely does sweetcorn get a mention when it comes to eye health. A new variety of ‘superyellow’ sweetcorn could challenge the carrot’s reputation as the most eye-friendly vegetable.


Soft drink campaign is “misguided”, says Bev Council

21 January, 2013

The Rethink Sugary Drinks campaign is “misguided”, the Australian Beverages Council has said. Launched on 17 January, the campaign aims to tackle soft drink overconsumption in Australia.


Genes may drive us to (soft) drink

21 January, 2013

Endocrinologists from the Garvan Institute of Medical Research have applauded a study that shows a direct correlation between consumption of sugary soft drinks, obesity and genetic predisposition to weight gain.


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