$1 million donation for salt perception research
17 January, 2013The Monell Center has received $1 million from food chemistry consultant Louise Slade to support the institute’s research program on the mechanism of human salt detection and perception.
Depression-beverage link is “unfounded”, says Bev Council
11 January, 2013The Australian Beverages Council has called findings from a recent study that suggests a link between beverage consumption and depression “unfounded” and has criticised the authors’ scientific methods.
Onion and garlic waste clean up heavy metals
10 January, 2013Indian researchers have discovered a use for onion and garlic waste from the food industry: mopping up hazardous heavy metals, such as arsenic, cadmium, iron, lead, mercury and tin.
iCAP Q used for development of arsenic and nanomaterials standards for food
10 January, 2013 | Supplied by: Thermo Fisher ScientificThe Technical University of Denmark’s National Food Institute has adopted a Thermo Scientific iCAP Q inductively coupled plasma mass spectrometer for research supporting EU Commission development of standards for arsenic and nanomaterials in food.
Forget ready meals and celebrity chefs - cook it yourself, researchers say
09 January, 2013While ready meals often get a bad rap for being a less-than-healthy choice, they’re at least healthier than recipes pushed by popular TV chefs, according to researchers from the UK’s University of Newcastle. Their advice? Stick to making it yourself.
Text and colour key to nutrition understanding
09 January, 2013According to a literature review conducted by RTI International, using text and colour to describe nutrient levels, rather than just numbers, is a more effective way to ensure consumers understand nutritional information.
Human genes influence gut microbial composition
09 January, 2013A link between a human gene and the composition of human gastrointestinal bacteria has been identified.
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.
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.
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.
