Food design & research > Nutrition

Curbing sugar cravings with gymnema sylvestre mint

04 August, 2020

A study by Massey University has found that gymnema sylvestre mint, a plant compound, can suppress taste responses to sweet compounds and reduce sugar cravings.

Stingless bee honey is the bee's knees

27 July, 2020

Researchers have found that native stingless bee honey contains a rare form of sugar with a lower glycaemic index (GI) than standard honey.

4 million Aussies self-diagnosing food allergies, study reveals

06 July, 2020

Research has revealed that more than 4 million Australians are self-diagnosing food allergies and intolerances.

Effects of insect meal, microalgae on poultry meat quality

06 July, 2020

Researchers have investigated whether alternative protein sources such as insect and microalgae alter meat quality when fed to chickens.

COVID-19 leads to decline in US wine market volumes

25 June, 2020

US wine volume sales are predicted to be flat in 2020, with consumers drinking the same amount of wine, but doing more of it at home, reveals Wine Intelligence.

Consumer trend to immunity-boosting food post-COVID lockdown

15 June, 2020

Chr. Hansen has revealed that consumers are more concerned about supporting their immune system since COVID-19 and predicts a trend in food with probiotics.

Rising potential for Aussie wheat in Asian market

02 June, 2020

Research from AEGIC has found that the white seed coat in Australian wheat varieties gives Aussie wheat an advantage over competitors in the Asian wholegrain market.

Bush food: researching the green plum

01 June, 2020

Researchers from the University of Queensland are investigating the health benefits of the green plum, a native Australian fruit grown in East Arnhem Land.

Low-cal sweetener study

07 May, 2020

A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.

Pork with Aussie flavour

30 April, 2020

Qld research is helping to create a uniquely Australian pork flavour signature using the oil from native macadamia nuts.

Cherry flavour research

31 March, 2020

By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.

Food scientists develop lower-sodium processed turkey

19 March, 2020

Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.

'Soda tax' a fizzer in Philadelphia

02 March, 2020

Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.

Aussie food manufacturers failing to stop the salt

25 February, 2020

Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.

An egg a day not tied to risk of heart disease

03 February, 2020

Consuming an egg a day does not impact blood cholesterol levels and is not tied to cardiovascular disease, according to the Population Health Research Institute.

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