Ice-modifying proteins extracted from winter wheat may help ice
cream stay smooth and creamy during long periods in the freezer,
suggests new research by food scientist Douglas Goff of the
University of Guelph, in Canada.
The Australian Commerce Commission has received an application from
one of Australia's largest food companies, National Foods, to
acquire up to 100 per cent of the issued shares of New Zealand
Dairy Foods (NZDF).
Hundreds of nutritionists, US government officials and leading
researchers gathered in Washington, DC last month to develop an
action plan to address a critical health concern facing children
and adolescents: calcium deficiency.
In 1926, the Commonwealth Government created the Council for
Scientific and Industrial Research, the body that later became
CSIRO. To commemorate the 75th anniversary of this event, several
functions were held throughout Australia...