More than one good reason for eating mainly plant foods
10 March, 2015 by Malcolm P Forbes, James Cook University and Rosemary StantonMeat contains some important nutrients, but it's not essential for a healthy diet. Many people, especially men in Western countries are, on average, eating too much of it. Despite vested interests that wish to maintain this status quo, which prevails in most Western countries, there are very good reasons to curb your meat consumption.
Extracting dollars from Greek yoghurt waste
09 March, 2015Scientists have found a way to deal with acid whey - a by-product of Greek yoghurt production - that's good for both the environment and companies' hip pockets.
Experts respond to WHO sugar recommendations
09 March, 2015The World Health Organization has released its guidelines on sugar intake - and they're strict. They recommend that sugar be reduced to less than 10% of total energy intake, and they also suggest that a further 5% reduction would provide additional health benefits.
How coffee and beer could make fuel transport safer
04 March, 2015Emilie Dressaire remembers first thinking about foam as a damping mechanism when she was handed a latte at Starbucks and told she probably would not need a stopper to keep it from spilling.
Wealthier diners make healthier choices, study finds
03 March, 2015In the United States, chain restaurants with 20 or more locations nationwide are required to post calorie information on menus, with the aim of helping customers make healthier food choices.
Nestlé to fuel Solar Impulse pilots
02 March, 2015When two Swiss pilots set off from Abu Dhabi to make the first ever attempt to fly a solar-powered aircraft around the world, they will be fuelled by specially designed food and drink supplied by Nestlé.
Messages in a 'smart bottle'
26 February, 2015A collaboration between Diageo and Thin Film Electronics, the connected smart bottle aims to enhance the consumer experience by using printed sensor tags that can detect both the sealed and opened state of each bottle.
Colourful and healthy: researchers develop two new potato varieties
25 February, 2015Researchers have developed two new varieties of potatoes which have high nutritional value and are highly suitable for industrial processing.
Lobster offcuts recycled to create new ingredients
23 February, 2015In a bid to reduce waste from the harvest and export of southern rock lobsters, researchers are working to find innovative ways of using leftover shells and parts.
If you're drinking to forget, stick to white wine
18 February, 2015In good news for red wine lovers, researchers have discovered that a compound found in foods such as red grapes, peanuts and red wine may help prevent age-related decline in memory.
First Australian whole grain database
18 February, 2015The first Australian whole grain database has been developed to provide nutrition practitioners and consumers with information about the types of products containing whole grains in the Australian market and their whole grain content.
Tasty treat: How we showed fat to be the sixth taste
18 February, 2015Humans are thought to be able to taste five qualities but technological advances combined with sophisticated research means we can now test for more subtle tastes we haven't known about.
Researchers predict pesticide exposure in humans
16 February, 2015Research into the costs and benefits of organic foods is set to become less expensive and invasive, thanks to a new study which is among the first to predict a person's pesticide exposure based on information about their usual diet.
There's more to sweet potato than just the roots, researchers find
13 February, 2015There's more to sweet potato than meets the eye, nutritionally speaking. Researchers have discovered that not only is the root section of the sweet potato packed with nutrients, so too are the leaves.
Multitasking food dyes could reveal clues about food quality
13 February, 2015Rutgers University researchers have discovered that the fluorescence of food colours increases as viscosity increases, meaning the dyes could act as embedded sensors for food's physical consistency in products such as yoghurt or milk.
