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Salt levels in bread voluntarily lowered by Australian manufacturers

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The Medical Journal of Australia has published a report which has found that non-government volunteer organisations in Australia and New Zealand have had a positive impact in encouraging bread manufacturers...

Survey suggests Australians prefer glass packaging for food and beverages

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A survey conducted by market research company Ipsos Australia suggests that most Australian consumers prefer glass packaging for food and beverages over other packaging types. More than 600 people including...

Orange peel, a wasted energy resource?

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Scientists in the UK, Spain, and Brazil are collaborating to find a way of producing valuable biomass-derived chemicals, materials and fuels from orange peel. Christened the Orange Peel Exploitation Company...

Coffee consumption patterns are all in the genes

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As part of an international study, researchers from the Queensland Institute of Medical Research (QIMR) claim they have identified a gene that plays a role in influencing how much coffee people drink. Dr...

Research explains why people eat junk food mindlessly: Environmental cue signals

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A research paper published today by University of Southern California (USC) claims to explain why many people with bad eating habits continue to eat unhealthy foods – even when the food doesn’t...

Australian GM rice breakthrough gives hope to micronutrient deficient billions

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Scientists from the Australian Centre for Plant Functional Genomics (ACPFG) have produced rice with high enough iron levels to meet daily recommended requirements for iron intake. The ACPFG claims the...

Coffee’s caffeine fix may be a placebo

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British researchers claim that the caffeine ‘fix’ that many coffee-drinkers seek may be obtained equally by a decaffeinated placebo. Researchers from the University of East London studied volunteers...

Shoppers opt for the middle shelf

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New research from the University of Chester, in the UK, has found that the location of a product on supermarket shelves influences shoppers’ preference for that product. The research paper, titled ‘Preferring...

Formulation research finds secret of chocolate’s seduction

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A German scientist believes he has discovered the scientific explanation for chocolate’s unique aroma and taste. Professor Peter Schieberle, of the Technical University of Munich, says a combination...

CSIRO chief says GM research needs to be more transparent

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The Chief Executive of Australia’s leading science agency, the CSIRO, has warned that scientists and food producers must first earn community trust if scientific developments in plant genetics are to...