Alison Campbell • Feb 08, 2018 •
No sooner have I written a post about the synergy between FB and blogging then it happens again 🙂 Again, hat-tip to Yvette d’Entremont, who posted a link to an article purporting to tell consumers how to distinguish between GM and ‘regular’ tomatoes. The writer of that article certainly wears their heart on their sleeve – just look … Read More
Jean Balchin • Dec 13, 2017 •
Coffee-lovers, rejoice! Scientists may have discovered the ideal speed for pouring espresso into milk, according to an international study run by Princeton University, published in Nature Communications this week. Using liquids that mimic espresso and milk, the researchers tested a variety of pouring speeds and found that the second liquid needed to be added at faster than around 21cm per … Read More
Eric Crampton • Jun 09, 2017 •
A new paper out in the American Journal of Clinical Nutrition shows there’s an association between children drinking non-dairy milk, as opposed to cow’s milk, and lower heights. It would be tempting to take these results and make a case for ending Canadian dairy supply management, but there are better reasons for ending Canadian supply management. The press … Read More
Grant Jacobs • Jan 25, 2017 •
New Zealand agricultural scientists have learnt that the calves of a cow modified to have less allergenic milk also have less allergenic milk, raising hopes of developing a variety of cattle that those will one type of milk allergy can drink. Jamie Morton writing in the New Zealand Herald has the story, GE cow’s offspring show ‘super-milk’ potential. For those … Read More
Guest Author • Dec 16, 2016 •
By Sophie Medlin, King’s College London A lot of people will have already made up their mind about whether humans need dairy in their diet and will be thinking that the answer is obviously “yes” or obviously “no”. But nutrition is based on science not opinion – so, here’s the latest research on the matter. Milk is … Read More
Lynley Hargreaves • Oct 28, 2016 •
Dr Skelte Anema Value-added milk products are likely to continue their rise, says new Royal Society of New Zealand Fellow Dr Skelte Anema. That means we’ll keep moving away from commodities like dried milk powder and export more expensive products such as fresh and long-life liquid milk and cream. A Principal Research Scientist at the Fonterra Research and Development Centre, … Read More
Guest Author • Aug 24, 2016 •
Nicholas Fuller, University of Sydney The new big thing hitting our supermarket shelves is “A2 milk”. Not only has this resulted in a great debate about whether it is any better for us than regular cow’s milk, but also a bitter feud over labelling between the big dairy companies in the Federal Court. So what is A2? … Read More
Alison Campbell • Jan 28, 2016 •
Once I started paying attention to the woo around milk I realised how much of it there is. And how ready people are to accept it. I’ve written about the notoriously non-scientific Food Babe before. Someone with a high pain threshold could probably manage a daily blog post on this young woman and the way she manipulates opinion, and sometimes … Read More
Alison Campbell • Jan 25, 2016 •
This image popped up again on FB the other day. It was originally posted, with the comments I’ve pasted below, on a page run by/for someone called ‘Dr Sebi’. I do not recommend asking his advice. After all, I’m doubtful that someone who could say something like this, in advising people what not to eat Cauliflower – … Read More
Marcus Wilson • Oct 14, 2015 •
I’m currently at the Metrology Society of Australasia conference in beautiful Queenstown. For those that don’t know, which might be most of you, metrology is the science of measurement. How do you measure things well? At this conference, we’ve got presentations on measuring temperature, pressure, liquid volume (a surprisingly tricky one this – if you want to do it accurately, … Read More