Eliminating larger-sized portions from the diet could reduce energy intake by up to 29%, according to a review that examined the links between 'overserving' and overeating.
Drastic changes are needed in nutrition science to feed the world's exploding population.
NASA has awarded US$200,000 to a research project that will investigate recycling human waste into food, nutraceuticals and other materials.
Community Chef, the largest provider of prepared meals for the aged and disability care sector in Australia, has collaborated with CSIRO and Food Innovation Australia to support the the most nutritionally vulnerable members of society.
Pet obesity is on the rise. Could new processing systems for pet food be the answer?
Australians have scored a measly 61% in our diet report card, and the CSIRO thinks we need to try harder!
A study has found trans fats, but not saturated fats, are associated with greater risk of death and coronary heart disease.
While Scott Kelly is aboard the International Space Station, NASA scientists will track his nutritional status via blood and urine samples, which will be compared to those of his twin brother, Mark, here on Earth.
CSIRO researchers conducting a survey on the humble pear have stumbled on an unexpected find — pears can ward off hangovers!
Recommendations for protein intake are based on outdated research techniques and may need to be updated, according to Canadian researchers.
Australia's snacking habits have quadrupled in the past 10 years, and a leading horticultural body sees an opportunity to create healthy vegie-based snacks.
Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten.
As the world catapults towards 2050's projected population of 9 billion, food technology innovators are working to revolutionise different areas of our food system.
It doesn't receive the public adoration of coffee, but tea is almost as popular with Australians — particularly among the health-conscious.
We've an appetite for algae, a penchant for pulses and we're very keen on quinoa.