Nutrition

Article (1)
  • TV food advertisements promote imbalanced diets
    A diet consisting entirely of advertised foods would contain 25 times the recommended servings of sugars and 20 times the recommended servings of fat but less than half of the recommended servings of vegetables, dairy and fruits according to US researchers.
Feature (7)
  • Antimicrobial resistance and the food industry
    The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel.
  • Fortified cassava
    Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation.
  • Australians getting fatter on healthier food
    The Australian and New Zealand nutraceuticals market is booming, according to a report by international market research company, Frost and Sullivan
  • Hello Halal
    The Australian 2006 census figures are not out yet but they will undoubtedly reveal significant growth in domestic demand for Halal products similar to the 40% growth experienced between 1996 and 2001
  • Fiddling with functional food
    In Third World countries, the value of the market for nutritional supplements is just under double that for functional foods. However, in the affluent First World, the functional food market is greater than the supplement market
  • Self-diagnosed allergies
    It is now almost fashionable to have a food 'allergy'. While adults and children with genuine allergies can find themselves in life-threatening situations, experts have identified a growing trend towards incorrectly self-diagnosing the condition
  • We are eating ourselves to death
    Although the refrigerated display counters at the supermarkets abound in healthy food items, we are eating an increasingly greater amount of unhealthy foods
Product (2)
  • Healthier ice-cream with wine waste
    A study from Taiwan has postulated that wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice-cream and slow its melting time.
  • Test kits for vitamin content
    VitaFast test kits provide a fast and easy method of determining the content of vitamins in food products, animal feed and pharmaceutical products.
News (57)
  • Food with added anthrax protection
    An antibacterial enzyme found in human tears and other body fluids could be applied to certain foods for protection against intentional contamination with anthrax.
  • Delaying fat digestion to curb appetite
    Scientists have been experimenting with using protein layers to stabilise emulsions and delay fat digestion until the fatty acids reach the ileum where their presence stimulates satiety-inducing hormones.
  • Full-fat dairy not responsible for heart attack deaths
    A new Australian study has found that eating full-fat dairy may reduce the risk of cardiovascular-related death.
  • How virgin olive oil fights heart disease
    New research suggests that the polyphenols in virgin olive oil modify the expression of atherosclerosis-related genes, leading to health benefits.
  • Salt reduction at heart of new NZ agreement
    The New Zealand Food Safety Authority (NZFSA) and the Heart Foundation have signed a Memorandum of Understanding to share information and avoid duplication of effort as they attempt to rein in New Zealanders' salt intake.
  • Flaws in Duke University statement about high fructose corn syrup
    Duke University incorrectly singled out high fructose corn syrup as being responsible for scarring in the liver and other liver diseases when the underlying study for the release reviewed dietary intake of fructose containing beverages - not high fructose corn syrup.
  • Effect of saturated fats on cardiovascular disease questioned
    A meta-analysis involving nearly 350,000 people has not found that saturated fat consumption is associated with cardiovascular disease.
  • Studying genetics could lead to tailored diets for better disease prevention
    Personal health recommendations and diets tailored to better prevent diseases may be in our future, just by focusing on genetics.
  • Resources about European traditional foods
    A collection of new resources on European traditional foods has been released by The British Nutrition Foundation, on behalf of the European Food Information Resource (EuroFIR) project.
  • Zeaxanthin Association formed
    The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.
  • Gene breakthrough secures crops’ future
    University of Newcastle researchers have achieved a major scientific breakthrough in the quest to protect crop longevity, yield and quality.
  • Food allergies and delayed anaphylaxis
    A novel and severe allergic response, called delayed anaphylactic shock, has been found to be triggered by an IgE antibody that binds to a sugar molecule known as galactose-α-1,3-galactose (alpha-gal). So far, evidence strongly suggests that tick bites are triggering the production of alpha-gal antibodies.
  • MRSA in food and animals
    The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.
  • A drug that silences peanut allergies?
    US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.
  • Microgels could protect omega-3 in foods
    Microgels may be an economical and reliable way to incorporate omega-3 fatty acids into foods without sacrificing taste, appearance or texture.
  • Fat reduction bioactive
    Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.
  • Omega-6 fatty acids and heart health
    The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.
  • 150 tonnes of salt removed from NZ bread
    The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.
  • Study confirms insufficient iodine in our food
    Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.
  • Too much salt
    While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.
  • Clearer food labels needed to reduce salt intakes
    Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.
  • Nutrigenomics for better functional foods
    Functional food researchers are using nutrigenomics to discover why probiotics work.
  • ECO 2008 addressing latest obesity prevention methods
    Around 2500 international food and health experts will gather in Geneva this week for Europe's premier obesity conference, the 16th European Congress on Obesity (ECO 2008), to assess the latest research from basic science to practical prevention programs and medical treatment.
  • The role of food in human exposure to antimicrobial resistant bacteria
    The European Food Safety Authority BIOHAZ Panel has launched a public consultation and a call for additional scientific data on the extent of how food serves as a vehicle for antimicrobial resistance.
  • Broadening the definition of ‘dietary fibre’
    The need to redefine the definition of ‘dietary fibre’ was considered yesterday, in an address by senior CSIRO nutritionist Dr David Topping to the US Institute of Food Technologists' annual meeting in Chicago.
  • Nutrition studies' conclusions tied to funding source
    A systematic analysis of the medical literature shows that nutrition studies'' conclusions correlate with who funds them – much like the bias found for pharmaceutical studies, but with potentially greater public health implications.
  • Raspberries full of health benefits
    Antioxidants are believed to have substantial health benefits and raspberries in particular are a good source. In fact, raspberries may have 10 times more antioxidants than tomatoes or broccoli. Further, raspberries contain some specific antioxidants that are found almost nowhere else.
  • Good oils now in health guidelines
    The health benefits associated with consuming Omega-3 oils have been highlighted in a new Federal Government guide to the nutritional values of foods.
  • Regulation calls for iodine in bread
    Bread is set to become iodine fortified over the next 18 months in a bid to combat New Zealand’s growing problem of iodine deficiency.
  • Healthy potato chips
    Scientists at the University of Arkansas Division of Agriculture have coaxed significant health benefits out of trans fatty acids by juggling the molecular structure of soy oil.
  • FSANZ recommends fluoride in bottled water
    The lack of fluoride in the average New Zealand diet has led to a recommendation by Food Standards Australia New Zealand that bottled water companies be permitted to voluntarily add the mineral to selected brands.
  • FAO champions food as a human right
    The UN Food and Agriculture Organisation (FAO) has called for a renewed commitment to guarantee the right to food for the world's hundreds of millions of hungry people.
  • Food aid more harm than good
    Food aid to developing countries could actually worsen rural poverty and distort global trade, according to a report by the Rural Industries Research and Development Corporation (RIRDC).
  • Antibiotic use in food animals may cause human drug resistance
    Australia's policy of restricting antibiotic use in food-producing animals may be linked with lower levels of drug-resistant bacteria found in its citizens, according to an article in the May 15 issue of Clinical Infectious Diseases.
  • GE food: a health risk or benefit?
    While more than two-thirds of the food in US markets contains at least some amount of a genetically engineered (GE) crop, researchers want to know if Americans consider GE food a health risk or benefit.
  • Australian children undertake physical activity survey
    One of the most important surveys of children ever to be undertaken in Australia is occurring nationally with thousands of phone calls to families across Australia inviting them to participate.
  • Fish oil capsules now in food
    Microencapsulation technology is being utilised to store healthy omega-3 oils in processed foods, under an agreement between Food Science Australia (FSA) and the Clover Corporation.
  • Folic acid and pregnancy brochure
    A new brochure about folic acid in food for women expecting pregnancy is now available from Food Standards Australia New Zealand (FSANZ), the Parliamentary Secretary to the Minister for Health and Ageing, Christopher Pyne, announced.
  • Assessment of aspartame study and its safety
    The AFC panel of the European Food Safety Authority (EFSA) has evaluated a long-term study on the carcinogenicity of aspartame conducted by the European Ramazzini Foundation in Bologna, Italy.
  • Fluoride for bottled water?
    The Australian beverages industry has lodged an application seeking permission to voluntarily add a maximum of 1.5 mg/L of fluoride to packaged waters. The application to Food Standards Australia New Zealand (FSANZ) was lodged by the Australian Beverages Council in conjunction with the Australasian Bottled Water Institute.
  • Strategic opportunity overview released
    Targeted foods have broad implications for the future of the food and beverage industry. As consumers are using diet to address health conditions, companies are responding by launching products with functional benefits targeted at specific health needs or population groups.
  • Nutritional benefits of organic products
    The Organic Trade Association (OTA) has hailed preliminary findings from a four-year European Union (EU) study that indicate some organic foods are more nutritional than their non-organic counterparts.
  • Aussie fruit high in antioxidants
    Twelve native Australian fruits contain much higher levels of antioxidants than found in other fruit, according to research published in the journal Innovative Food Science & Emerging Technologies.
  • Beer as a natural energy resource
    A joint project between the University of Queensland (UQ) and Foster's to produce electricity from beer wastewater has won $140,000 from the Queensland Government's Sustainable Energy Innovation Fund.
  • Analysing the NZ diet
    The New Zealand Food Safety Authority (NZFSA) has started planning for the 2009 New Zealand Total Diet Survey, when commonly eaten food substances are put under the microscope.
  • EFSA finds animal cloning safe
    The European Food Safety Authority (EFSA) is launching a public consultation on its draft scientific opinion on the implications of animal cloning on food safety, animal health and welfare and the environment.
  • Fats encapsulated with fibre may lead to tasty low-calorie foods
    A team of researchers at the University of Massachusetts Amherst are developing a new technology that could lead to low-calorie foods that taste like the real thing. Low-fat foods are often disappointing to consumers since removing the fat changes the desirable taste, texture and aroma of the original product.
  • Sugary soft drinks in decline: study
    Australians are spurning sugar-sweetened soft drinks in favour of diet soft drinks and water, according to research released recently by the University of Wollongong.
  • IADSA keeps up the fight for key additives in food supplements
    The International Alliance of Dietary/Food Supplement Associations (IADSA) has pledged to continue fighting to retain key additives used in food supplements in the Codex ‘General Standard for Food Additives’ list this year.
  • EFSA questions the safety of botanical food supplements
    The European Food Safety Authority (EFSA) has just launched a public consultation on the draft approach it proposes for assessing botanical food additives.
  • Property value linked to obesity rates
    Neighbourhood property values predict local obesity rates better than education or incomes, according to a study published online this week by the journal Social Science and Medicine. For each additional $100,000 in the median price of homes, US researchers found obesity rates in a given ZIP code dropped by 2 %.
  • Everyday beliefs about food refuse to give way to scientific evidence
    Marieke Saher’s recent doctoral dissertation for the Department of Psychology at the University of Helsinki analyses everyday beliefs about food and health. By these beliefs she refers to people’s ideas about whether certain foods are healthy, what might have caused a stomach upset or whether a medicine really works.
  • Artificial sweeteners linked to weight gain
    Researchers have laboratory evidence that the widespread use of no-calorie sweeteners may actually make it harder for people to control their intake and body weight. The findings appear in the February issue of Behavioural Neuroscience, which is published by the American Psychological Association (APA).
  • Developing safe mercury message
    The NSW Food Authority has been asked by the world’s leading health body to help devise communication solutions so other countries can show people how to safely eat fish while reducing the risk from mercury.
  • Prevention of childhood obesity
    Two of the leading health peak bodies, Diabetes Australia and The Cancer Council, in Victoria have called for the Victorian Government to strengthen its commitment to both regulation and community education to help fight the alarming childhood obesity trends.
  • Restaurants salting us to death
    The Australian Division of World Action on Salt and Health (AWASH) is calling for a major reduction in the salt content of processed and restaurant foods, following a recent report from the American Medical Association (AMA).
  • Healthy food - a healthy habit
    Two recent research projects have shed light on how infants develop tastes for particular foods and to what extent older people lose their ability to smell, taste and perceive different foods, spiciness and texture.
Case Study (1)
  • Fish-based ready meal
    Delicius Rizzoli SpA has expanded its fish categories (salmon, tuna, cod, mussels, clams, prawns) and recently moved into the market of ready-to-cook prepared meals based on fresh fish with vegetables (sea bass, glithead, salmon, cod)
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