Palm oil a suitable alternative to olive oil for deep frying, study shows
19 April, 2012A study published in the Journal of Food Science has suggested that super palm olein (SPO) is a suitable replacement for olive oil for frying and cooking as it provides higher oxidative stability than olive oil. The study quotes several studies that have shown that palm oil and high-oleic oils exhibit similar frying performance.
Tetra Pak reveals green additions to portfolio
16 April, 2012 | Supplied by: Tetra PakTetra Pak announced four new features of its carton packaging portfolio at Anuga FoodTec 2012, demonstrating its commitment to developing sustainable packaging solutions. The company said it aims to add further environmental innovations to its product portfolio and continue to help customers achieve sustainable profitable growth.
Finding food fraud
13 April, 2012The foods most likely to be affected by deliberate substitution, addition, tampering or misrepresentation for economic gain are olive oil, milk, honey, saffron, orange juice, coffee and apple juice. A new, publically accessible database is now available to help minimise the risks of food fraud.
GM maize has no adverse effects on human health, says EFSA
13 April, 2012The European Food Safety Authority (EFSA) has released a report stating that genetically modified maize has no adverse effects on human and animal health or the environment.
DuPont opens $40m agriculture research facility
12 April, 2012DuPont has opened a US$40 million plant genetics research facility as part of its commitment to increasing agricultural productivity and food security worldwide. Experts in plant physiology, molecular biology and bioinformatics will focus on plant breeding and developing new transgenic products, with the aim of developing and testing new products and traits in Pioneer’s research and development pipeline, the company said.
The future of food: what will we eat in 2112?
12 April, 2012 by Alice RichardJulian Cribb looks at the future of food and sees giant jellyfish, insects, algae and synthetic sausages - among other things.
Eggshells to have second life as packaging
12 April, 2012Researchers at the University of Leicester, together with the Food and Drink iNet, are exploring ways to recycle eggshells, potentially creating an income-generating product from costly waste for the industry.
The death of offline analytics
02 April, 2012 by Janette WoodhouseQuality by design rather than by testing. Many labs are moving onto the process line but this does not mean the end of the food lab.
With a pinch of salt: reducing salt in processed foods
30 March, 2012 by Alice RichardThe unholy trinity of bad-for-you food ingredients has traditionally consisted of MSG, trans fats and sugar. Recently, however, a fourth nutrition sin has been added to the mix: salt. As World Salt Awareness Week draws to a close, we look at some of the issues behind the movement and what industry players have been doing to reduce salt in processed food products.
Owens Corning releases glass fibre solution for changing EC regulations
28 March, 2012To help kitchen appliance and food processing equipment manufacturers comply with new EC regulations for glass fibre sizing, Owens Corning has developed FoodContact, a glass fibre solution for reinforced plastic.
New food labelling system needed to improve health, says Alliance
27 March, 2012Clear food labelling is key to improving Australian health, an alliance of leading health and consumer groups has argued.
Trans fats linked with irritability and aggression
21 March, 2012The old adage ‘you are what you eat’ may have received some extra credibility after scientists proved that trans fats can make you angry. Researchers at the University of California’s San Diego School of Medicine have demonstrated a link between consumption of dietary trans fatty acids (dTFAs) and aggression.
FSANZ calls for comment on Listeria bacteriophage preparation for food
21 March, 2012Food Standards Australia New Zealand (FSANZ) has called for submissions on an application for a bacteriophage preparation to reduce the risk of Listeria monocytogenes.
Researchers scramble proteins to crack egg allergy problems
15 March, 2012To the relief of parents whose children suffer anaphylactic reactions to eggwhite, researchers are working on modifying egg proteins so hens start laying allergy-free eggs.
Salt-tolerant durum wheat developed by CSIRO
14 March, 2012The CSIRO has developed a salt-tolerant variety of durum wheat that gives a 25% higher grain yield than other varieties on salty soils.
