Blog: Bouncing ideas
Chris Brook-Carter | 19 May 2006
One of the great characteristics of the food industry is its ability to surprise in terms of what people will actually put in their mouths.
As with all things weird and wonderful, the Japanese seem to be at the forefront of pushing the boundaries of this subject – fish ice cream is a particular favourite of mine.
Earlier this month, for example, we covered how Japan’s most northern island of Hokkaido is now gaining a reputation for packaged sweets with the oddest flavours.
Newly launched Genghis Khan caramels come with 'added lamb' and promises ‘a marriage of the sweet and a good bouillon’. In the meantime, squid-flavoured caramels assure that they are produced using only the ‘finest squid ink’, while the island’s famous ramen soup is now immortalised in Ramen-flavoured candy.
But not too be outdone it now appears the Aussies are getting in on the act and considering the uses of wallaby milk.
“Wallabies, being an Australasian marsupial, are at the forefront of milk technology,” a press release on my desk announces.
But before you scoff read on. Apparently, thanks to an antimicrobial compound found in their breast milk, wallaby milk could have uses killing antibiotic resistant ‘superbugs’.
Researchers from the Department of Primary Industries (DPI) in Melbourne, Australia, have discovered that the super-potent compound – AGG01 – has the potential to fight off bacteria and fungus including e.coli and salmonella and a relative of the hospital superbug, MRSA.
Dr Ben Cocks who led the DPI research team, believes that “the compound found in wallaby milk has the potential to be commercially synthesised and may prove vital in the war against increasingly resistant and human disease.”
Chris Brook-Carter, group news editor and acting editor of just-food.com
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