Food design & research > Nutrition

Should we ban super-size portions?

16 September, 2015

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.

Exploding population demands drastic changes in nutrition science

15 September, 2015

Drastic changes are needed in nutrition science to feed the world's exploding population.

Turning faeces into food

27 August, 2015

NASA has awarded US$200,000 to a research project that will investigate recycling human waste into food, nutraceuticals and other materials.

Too much food, not enough nutrition

27 August, 2015

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.

Food processing for chubby pets

20 August, 2015

Pet obesity is on the rise. Could new processing systems for pet food be the answer?

Aussies eating 32 kg of chocolate per year!

17 August, 2015

Australians have scored a measly 61% in our diet report card, and the CSIRO thinks we need to try harder!

Trans fats — not saturated fat — linked to heart disease, death

13 August, 2015

A study has found trans fats, but not saturated fats, are associated with greater risk of death and coronary heart disease.

Twin acts as control sample for space nutrition study

13 August, 2015

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.

Could pears be the new hangover cure?

05 August, 2015

CSIRO researchers conducting a survey on the humble pear have stumbled on an unexpected find — pears can ward off hangovers!

Rethinking the RDI of protein

28 July, 2015

Recommendations for protein intake are based on outdated research techniques and may need to be updated, according to Canadian researchers.

Quick and healthy: Australia's snack habits an opportunity for veg industry

27 July, 2015

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.

Sourdough fermentation could be key to gluten-free baking

22 July, 2015

Using sourdough fermentation to manufacture baked goods may make them safe to eat for people who are sensitive to gluten.

Towards 2050: securing food through technology

20 July, 2015

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.

Tea for who?

15 July, 2015

It doesn't receive the public adoration of coffee, but tea is almost as popular with Australians — particularly among the health-conscious.

Can algae topple quinoa as the next big thing?

14 July, 2015

We've an appetite for algae, a penchant for pulses and we're very keen on quinoa.

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