Add preservatives to the packaging not the food
17 February, 2005
No one wants food that has gone mouldy - least of all when they have only just purchased the product. But consumers are not exactly wild about food preservatives either. Packaging researchers are now introducing coated films to fight the battle of the bacteria.
Adding Omega-3s is no simple task
17 January, 2005
As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body - from the cardiovascular system to the brain - food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress - flavour.
Low dust ingredients
17 January, 2005 | Supplied by: http://www.danisco.com/
Danisco has developed a low-dust powder technology for food manufacturers with an eye for a top factory environment. Capa-ble of reducing up to 98% of the dust from dry-blended ingredi-ents, the technology lies behind Danisco's range of low-dust ingredients.
A cheese by any other name
27 December, 2004
Sheep's milk cheese in brine may not sound very appetising, but according to an ANU researcher this is how Australian feta cheese makers could be forced to label their produce, if the European Union pushes new rules through the World Trade Organisation.
Understanding enzymes
11 November, 2004
Scientists at the University of Leicester have shown that the textbook explanation of how enzymes work is wrong - at least for some enzymes. Their discovery may explain why attempts to make artificial enzymes have often been disappointing. Industry must now re-think the rationale for the design of biological catalysts and its approaches to drug design.
Heavy fines for fish substitution
06 October, 2004
Companies that deliberately or accidentally dupe seafood consumers by selling them the wrong species of fish could be hit with hefty new fines as part of a state government crackdown.
Creating realistic, healthy meat substitutes
18 September, 2004
In seeking to eat healthier food, more consumers are turning to vegetable-based meat substitutes that resemble chicken and beef. However, while many meat substitutes can be made to taste like beef or chicken, the texture is often mushy or flaky. A team of researchers at the University of Missouri-Columbia is helping create vegetable-based meat substitutes that are remarkably similar to the texture, appearance and feel of actual meat.
