The Fraunhofer Institute has developed a new method for investigating beer and other beverages for infection by pathogens.
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Fat-burning beverage on the cards for Nestle
Nestle say that they are in the primary stages of developing products that could mimic the fat-burning effect of exercise.
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Low-cost electronic tongue developed to ensure food safety
Researchers have developed a new low-cost electronic tongue designed to ensure quality in food and beverage products.
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UQ food training centre opens
An industry-backed centre dedicated to creating healthier food choices for Australian and Asian consumers opened at UQ.
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Artificial tongue used to taste tannins in wine
Researchers have developed an artificial tongue that can measure the dryness of wine.
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Best to ignore salt claims from studies using unsavoury data
Three papers' apparently contradictory findings are fuelling an unwarranted debate about the harms, or otherwise, of excessive salt.
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Disease resistant oyster gives hope to producers
Producers in the Hawkesbury are fighting to overcome an outbreak of Pacific Oyster Mortality Syndrome.
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Capsicums play star role in snack product innovation
Capsicums are increasingly being used as an ingredient in some of the world’s most innovative food products.
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New research credits okra as an effective emulsifier
PhD student Katerina Alba from the University of Huddersfield (UK) has gained international attention for her research into the use of okra as an emulsifier.
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DIY Halal kit to detect swine within 60 seconds
A Malaysian university is set to commence research on the development of a DIY Halal detection kit.
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Safety first – assessing the health risks of GM foods
In this third instalment of GM in Australia – a series looking at the facts, ethics, regulations and research into genetically modified crops – Ashley Ng explains how GM foods are determined safe to eat.
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Lincoln University launches food microbiology course aimed at industry
New Zealand’s Lincoln University has developed a three-day Practical Food Microbiology course aimed at teaching the basics of practical microbiology, an essential component of ensuring best practice in food safety.
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Naturex introduces cherry-based curing enhances for meat products
Plant based ingredient manufacturer, Naturex has introduced a range of cherry-based antioxidants and curing enhancers for meat & poultry products.
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Arla Food Ingredients claims top award at IFT Food Expo
Arla Food Ingredients received a 2014 IFT Food Expo Innovation Award for its Nutrilac acid whey process.
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Allma enters microalgae market with premium chlorella powder
Portuguese manufacturer Allma, has entered the microalgae market with the development of a nutrient dense, naturally sun-grown chlorella powder which is suitable for a wide range of food and beverage applications.
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Greek yogurt manufacturers turning waste into money
Greek yogurt manufacturers in the US could cut their acid whey output by a collective 1 million tons a year by converting it into value-added dairy products, according to Arla Foods Ingredients.
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Protein still trending but manufacturers must innovate, report
Consumer interest in high protein product lines is showing no signs of slowing down, says Innova Market Insights.
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Nestle to ditch weak food brands in favour of scientific lines
Nestle will make further divestments in a number of underperforming food brands in favour of investment in medical nutrition.
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As India and China transform, Australian manufacturers must follow
As Australia laments the decline of its manufacturing sector, China is actively taking steps to accelerate its move up the value chain.
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Hill Laboratories develops three-in-one manuka honey test
Hill Laboratories has developed a new three-in-one test for the honey industry that can test manuka honey faster and more cost effectively than current conventional methods.
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