Scientific data seem like double Dutch? You need a food dictionary!
09 October, 2012The Development of Food Ontologies project involves the creation of a dictionary that will be used to search a large number of scientific texts for all things food related.
Reduced-sodium cheddar successfully manufactured
03 October, 2012Researchers from the University of Minnesota have been successful in manufacturing a cheddar-style cheese using mineral salt replacers.
Obesity study focusing on soft drinks is “simplistic”, Bev Council claims
25 September, 2012The Australian Beverages Council has criticised a recent article published in the New England Journal of Medicine, claiming it takes too “simplistic” an approach to the complex issue of obesity.
Demystifying food ingredients: new consumer resource
20 September, 2012Cyanocobalamin; pyridoxine hydrochloride; calcium pathothenate: consumers reading these terms on a food label could be forgiven for thinking the product is full of artificial ingredients.
Australian chickpea industry not dead: may have a pulse after all
18 September, 2012Researchers at the University of Western Australia have developed two new chickpea varieties that they say will “take the Indian market by storm” and rejuvenate the Australian chickpea industry.
Cheaper bioplastics from waste oil
17 September, 2012University of Wolverhampton researchers have found a way to use waste oil from deep-fried food to create environmentally friendly plastic cheaply.
USP granted observer status by the Codex Alimentarius Commission
14 September, 2012USP has been granted observer status by the Codex Alimentarius Commission, allowing it to provide expert information, advice and guidance to the commission.
Don’t throw out your frypans: CVD-Teflon link not necessarily strong
14 September, 2012The past week has seen a slew of sensationalist headlines claiming that using non-stick fry pans can give you heart disease. Before you rush home to cleanse your kitchen of Teflon pans, read on.
Organic or conventional? Stanford study sparks nutrition debate
14 September, 2012A recent Stanford University study comparing organic and conventionally produced food is "irrelevant" for most Australian consumers of organic products, an academic claims.
Gut microbes and obesity
11 September, 2012A study has revealed that some gut microbes increase the absorption of dietary fats, allowing the host organism to extract more calories from the same amount of food. You may think you have your food all to yourself, but you’re actually sharing it with the 100 trillion, give or take a few, microbes in your gut.
Trouble in paradise: ciguatera poisoning on the rise in Pacific Island nations
11 September, 2012Cases of ciguatera poisoning are on the rise among people living in Pacific Island nations, researchers have found. The poisoning causes acutely painful and debilitating effects that can last for months.
Poor memory? Try green tea, researchers say
07 September, 2012Researchers from China have found that a key chemical in green tea positively affects the generation of brain cells, benefiting memory and spatial learning.
MonoSol develops edible, water-soluble food packaging
07 September, 2012Engineered from Vivos films, Vivos Edible Delivery Systems break down and release their contents when exposed to hot or cold liquids. The dissolved food can be consumed along with the food.
In the mood for happy food
05 September, 2012Flavour compounds that are structurally similar to mood-stabilising drugs are broadening the known range of mood-enhancing foods, which includes chocolate, teas and berries.
Sugar can shrink your brain, ANU study finds
04 September, 2012According to Dr Nicolas Cherbuin, people whose blood sugar is at the high end of the normal range may be at risk of the brain shrinkage that occurs with ageing and diseases like dementia.
