In the wake of the Fukushima nuclear disaster, Japanese scientists from the Fukushima Agricultural Technology Centre are working towards a potential solution for the future of Japanese rice farmers – a strain of rice resilient to cesium absorption.
The use of certain seaweeds in commercially viable food products could be a step closer thanks to a research collaboration with a top Australian university and Australian Kelp products, a specialist seaweed products company.
A rising demand for flour stabilization and fortification has prompted Germany-based flour treatment solutions provider Mühlenchemie GmbH & Co. KG to open its own production plant and research centre in China.
Asian food safety authorities are increasingly considering health logos for food and beverage products that meet certain nutritional criteria to help combat rising obesity rates in the region, international food policy consultancy EAS said.
Intake of flour containing 40 per cent lupin flour in place of conventional wholemeal flour could significantly reduce the risk of heart disease, according to research from Australia’s Victoria University.