Food design & research > Nutrition

Warning: do not read this article if you are about to go on holidays

15 April, 2015

How long do you think it takes before a high-fat diet begins impacting on our health?


Pesticide residues linked to reduced sperm quality

08 April, 2015

Pesticide residues in food have been linked with lower sperm counts and reduced sperm morphology in men's semen in a new study published in the journal Human Reproduction.


Heat-tolerant beans a lifeline for developing countries

31 March, 2015

Researchers have discovered 30 new types of 'heat-beater' beans, which could prevent production from crashing due to rising temperatures in large swathes of bean-dependent Latin America and Africa.


Fast-food bans don't reduce obesity rates, study shows

24 March, 2015

It seems logical: limit the accessibility of fast-food outlets and fewer people will be obese. The problem is that, as sensible as this sounds, it apparently doesn't work: a fast-food ban in Los Angeles has failed to reduce obesity rates or improve consumers' diets.


Diet soft drinks equal fat bellies, study suggests

23 March, 2015

Think that diet soft drink will help keep the middle-aged spread at bay? Think again. Despite their name, 'diet' soft drinks have been directly linked to belly fat in older adults.


Custard is a treat for all ages

16 March, 2015

Research by Roy Morgan has found that Australians' taste for dairy treats changes with age.


Bev Council slams WHO sugar guidelines

12 March, 2015

The World Health Organization's (WHO's) recommendation that daily sugar intake be less than 5% is "unsubstantiated and unsustainable", according to the Australian Beverages Council.


Traffic light labels get the green light in German study

12 March, 2015

'Traffic light' nutrition labels are most effective in helping consumers' self-control, researchers have discovered. Using a brain scanner, researchers found the labels were more effective in helping consumers resist high-calorie foods than purely information-based labels.


More than one good reason for eating mainly plant foods

10 March, 2015 by Malcolm P Forbes, James Cook University and Rosemary Stanton

Meat 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.


Experts respond to WHO sugar recommendations

09 March, 2015

The 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.


Wealthier diners make healthier choices, study finds

03 March, 2015

In 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, 2015

When 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.


First Australian whole grain database

18 February, 2015

The 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.


If you're drinking to forget, stick to white wine

18 February, 2015

In 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.


Tasty treat: How we showed fat to be the sixth taste

18 February, 2015

Humans 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.


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