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Old yeast cultures are a feature of most of the world’s leading alcoholic beverage producers, from beer to rum and across the whole range of regional wines. But the discovery of beer in a shipwreck off the Finland coastline could see the fermentation of a new brew from little creatures that have been dormant, but not dead, for 170 years.
A few customers of British supermarket chain, Morrison’s will this month get to try the new Smitten apple variety that has been produced in New Zealand from a breeding programme involving New Zealand and British cultivars.
Is the way New Zealand manages its oceans sustainable in the long term?
The Food & Grocery Council (FGC) is welcoming a significant drop in the concentration of acrylamide in potato crisps, and says it will continue to work with industry to find ways of lowering its levels in other foods, CEO Katherine Rich says.
Chinese transgenic scientists have succeeded in producing a sheep cloned with roundworm fat that produces ‘natural’ amounts of polyunsaturated fat. This is the so called healthy fat recommended for human diets by nutritionists.
Half of all cancers could be prevented if people just adopted healthier behaviours, say US scientists in a recent study*. Smoking is blamed for a third of all cancer cases and being overweight leads to another 20 percent of the deadly burden that costs the United States some US$226 billion per year in health care expenses and lost productivity.
Genetic science is offering a potential change to one of New Zealand’s strongest traditions – a wedge of orange for players at half time.
Jonathan Hill, (Jonno) has been appointed division manager of Hill Laboratories’ environmental division. Environmental analysis is now the largest of Hill Laboratories’ operations.
New Zealand scientist Dr Zoe Hilton has been awarded a prestigious L’Oréal-UNESCO For Women in Science Fellowship. She is one of 15 exceptional women worldwide to receive the award in 2012.
Comvita, the New Zealand-based global exporter of natural health and beauty products, and collaborators, have identified key compounds in honey that stimulate the immune system, paving the way for a range of new wound-healing products.
International ice cream producer, Nestlé has announced a joint research project with the Swiss Institute of Snow and Avalanche Research in a push to improve ice cream quality. The aim is to better understand the dynamics of ice crystal formation.
New Zealand’s largest independent, publicly-owned laboratory, the Cawthron Institute, is passing its Marlborough operation over to the private laboratory, Hill Laboratories of Hamilton.
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