Pickled foods linked to reduction in anxiety levels
June 24, 2015

A new study out of the University of Maryland (US) has found a connection between eating pickled foods and social anxiety reduction. The article published in the Psychiatric Research journal (Volume 228, Issue 2) and lead by Matthew R. Hilimire, discovered that young people who regularly ate pickled food experienced less social anxiety symptoms. Those with a family history of social anxiety problems were also found to gain the most benefit from consuming pickled goods such as kimchi and sauerkraut... ...Read more »

Making sure the food you produce is safe for consumers
June 11, 2015

Food safety and sustainability is fast becoming the number one concern for many consumers. Recent food recalls highlight the need to test food production and increasingly consumers want to know as much as possible about the food they put on their family’s table. Consumers want to know where their food is from, how it is produced and that it is sustainable. They also want to know the information they are given is trustworthy. AsureQuality works closely with our customers to offer a diversity of... ...Read more »

Swedish push for mandatory Vitamin D fortification for more products
June 2, 2015

The number of foods requiring mandatory Vitamin D fortification in Sweden may soon increase due to a proposal by the Swedish National Food Agency (NFA). Currently in Sweden, all milk and margarine must have Vitamin D added. The NFA has proposed expanding this to include yoghurt, lactose-free milk alternatives, oat milk, cooking oil, butter and soured milk. The NFA also wants to increase the amount of Vitamin D added to milk from the current 3.85 – 5 micrograms per litre to 10 micrograms per... ...Read more »

Airline foods scientifically tested for unpleasant tasting factors
May 27, 2015

Researchers in the US have found scientific reasons behind the common complaint that airline food tastes bad. Researchers in the US have found scientific reasons behind the common complaint that airline food tastes bad. In a study conducted by Cornell University, researchers found that a plane’s noise was the biggest factor impacting the taste of food. “Our study confirmed that in an environment of loud noise, our sense of taste is compromised,” said Robin Dando, Assistant Professor of Food... ...Read more »

When is Good Beer Bad? When Good Beer Turns Bad
May 27, 2015

Beer is good. In fact, some might say it’s very good. Except when it’s bad. One reason good beer can turn bad is due to the presence of unwelcome microorganisms, such as Lactobacillus and Pediococcus. These two culprits are well known among brewers for causing faults like off flavours and sourness as well as other problems such as odours and turbidity. Stopping these bacteria from getting into the process at various stages can be very challenging; therefore brewers will take steps to prevent... ...Read more »

Same day test for beer spoilage organisms
May 25, 2015

Beer spoilage microorganisms are of major concern to most breweries. Negative effects of beer spoilage include off taste, off smells, and visual faults such as turbidity. NEW brewPAL™ — powered by Veriflow® from Invisible Sentinel delivers an ultra-sensitive and user-friendly method for brewers to detect and monitor levels of the major culprits of beer spoilage. In under 3 hours, the brewPAL™ can be used to analyze in-process beer for Pediococcus and Lactobacillus from post-boil to bottling.... ...Read more »

AsureQuality: Global experts in food safety and quality
May 13, 2015

AsureQuality is a leading provider of food safety and quality assurance services to the primary production and food manufacturing sectors in Australia, New Zealand, the Middle East and Asia. It offers audit, inspection and testing services along the supply chain for customers throughout these regions; and has a scientific and agricultural pedigree that goes back over 100 years. AsureQuality lab, Christchurch, New Zealand   The company has a network of purpose-built laboratories spread internationally... ...Read more »

Dark chocolate improves blood flow to brain, study
May 11, 2015

Dark chocolate improves blood flow to brain, study Unsweetened dark chocolate may improve attention and help consumers beat the ‘midday slump’, according to new research from North Arizona University (NAU). The study, published in the journal NeuroRegulation and sponsored by confectionery company the Hershey Company, is the first to examine the acute effects of chocolate on attentional characteristics of the brain and the first study of chocolate consumption performed using electroencephalography... ...Read more »

Australian alcoholic drink habits, update in trends
May 11, 2015

Australian alcoholic drink habits, update in trends In 2014, 68 per cent of Australian adults drank alcohol in any given four-week period, with the average volume consumed over this time being 23.6 glasses per person, according to the most recent findings from market research organisation Roy Morgan Research. The most popular place for partaking was at home and, contrary to popular stereotypes, Australians aged under 30 were slightly less likely to drink than those aged 30 and older. Roy Morgan Research... ...Read more »

5 ways outdated equipment costs your business
May 8, 2015

5 ways outdated equipment costs your business Passing on rising costs to suppliers and customers is not often possible. So this pushes cost cutting towards improving procurement practices, increasing operational efficiency and eliminating waste. Upgrading obsolete or older coding and labelling technologies, as well as through inspection equipment, are two ways this can be done. Upgrading gives the opportunity to significantly reduce total cost of ownership (TCO), so it’s critical to look at this... ...Read more »

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