• Glenelg River Rosemary co-managers Anita Watt and Christina Hindhaugh accept the Powercor-SGS Regional Business Award won by Glenelg River Rosemary Pty Ltd - July 2005.

• Adding a dash of rosemary extract to minced beef appears to reduce the amount of cancer-causing compounds created during the cooking process, according to a new study by Dr. J. Scott Smith of Kansas State University in Manhattan.
  
  Investigators discovered that when rosemary anti-oxidants were added to hamburgers, the minced beef contained smaller amounts of heterocyclic amines, or HCAs, carcinogenic compounds that form when muscle meats like beef, pork and poultry are cooked at high temperatures.
  
  Dr Scott explained that the antioxidants likely reduce HCAs by blocking the chemical process that creates the cancer-causing compounds.
  
  Smith added rosemary extracts that contain antioxidants to uncooked, minced beef, then fried the beef in a Teflon skillet. The result was that that the meat cooked with rosemary contained smaller amounts of HCAs.
  
  Smith pointed out that rosemary extract was fairly costly to buy. He said he did not know how much fresh or dried rosemary should be added to obtain the same effects he had observed from the rosemary extract. He plans to investigate whether spices in marinades also protect meat from HCAs.
  
  Smith said the Food Safety Consortium, based in Arkansas, Iowa and Kansas, had funded the study and that he has not received any money from companies that sell rosemary products.

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