Cup colour and hot chocolate taste
08 January, 2013Two researchers from the Polytechnic University of Valencia and the University of Oxford have proven that hot chocolate tastes better in an orange- or cream-coloured cup than in a white or red one.
Peanut therapy shows promise in treating peanut allergy
08 January, 2013A clinical study has evaluated the use of sublingual immunotherapy as a peanut allergy treatment.
Bev Council responds to study into alcohol and energy drinks
21 December, 2012The Australian Beverages Council has responded to the government’s announcement that it has commissioned a study into the effects of mixing alcohol and energy drinks.
Researchers work to develop early Campylobacter detection
20 December, 2012Researchers at Swinburne University of Technology are working to develop early detection of Campylobacter jejuni bacteria - a significant contributor to foodborne illness in Australia and around the world.
There’s an app for that: mobile food allergen testing device developed
18 December, 2012A team of researchers from the UCLA Henry Samueli School of Engineering and Applied Science has developed a lightweight smartphone attachment that can detect allergens in food samples.
Even Mediterraneans can’t afford the Mediterranean diet
17 December, 2012A team of scientists from the Research Laboratories at the Fondazione di ricerca e cura Giovanni Paolo II have found that the poorest people in the Mediterranean region simply can’t afford to stick to the Mediterranean diet.
Thermo Fisher Scientific Accucore C18 HPLC core-shell particle column
14 December, 2012 | Supplied by: Thermo Fisher ScientificAccording to a Thermo Fisher study, the Accucore C18 column provides a qualitative analysis of bilberry extract and a quantitative analysis of cranberry extract with 20 min time savings when compared to the Acclaim 120 C18 column.
Juiciness key to salt reduction in sausages
13 December, 2012Researchers have found that by influencing the juiciness of processed meat products, a salt reduction of 15% or more can be achieved while retaining the same salt perception.
‘Organic’ doesn’t always transform into sales
11 December, 2012Labelling food as ‘organic’ may not always lead to a positive impression and outcome.
Finns develop efficient bio-based plastic production technique
10 December, 2012The VTT Technical Research Centre in Finland has developed a technique that enables the production of the PGA monomer glycolic acid from bio-based materials more efficiently than before.
NZ to generate extra value from beef carcases
06 December, 2012The Foodplus program has been approved for co-funding from the Primary Growth Partnership. The program will investigate how to generate more value from beef carcases.
Analysis of bread wheat genome will aid higher yields
06 December, 2012An international team of scientists has completed the first comprehensive analysis of the bread wheat genome. The analysis could help develop new strategies for breeding and improving wheat crops.
Nuts to the notion that nuts make you fat
04 December, 2012Nuts are back on the menu for dieters, following the release of a Nuts for Life health report that busts the diet myth that eating nuts makes you fat.
Resealable packages: a frustration-free alternative
30 November, 2012 by Glenn Woodworth, Managing Director, Blue Sky Packaging representing Zip-Pak in Australia and New Zealand | Supplied by: Blue Sky Packaging Ltd‘Package rage’ - the anger consumers feel when negotiating a difficult-to-open package - could soon be a thing of the past, as manufacturers start to realise that consumer satisfaction goes far beyond product.
Ultrasound key to safer spinach
30 November, 2012University of Illinois scientists have developed a method that reduces the number of E. coli O157:H7 cells that can live undetected on spinach leaves.
