Food design & research > Nutrition

2015: Top nutrition trends predicted

22 December, 2014

After the excesses of the holiday season, most people's thoughts turn to dieting in the new year - even if the diet only lasts until Australia Day. So what will the top nutrition trends be for 2015?

Nutrition, food safety makes GM foods more palatable

10 December, 2014

The majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods if the technology enhances the nutrition or improves the safety of the food, according to research.

Researchers laser in on the perfect apple

10 December, 2014

Researchers have developed a method to help farmers harvest climacteric fruits - like apples, bananas, pears and tomatoes - at their precise peak in ripeness, using laser biospeckle technology.

US gluten-free market surges 63%

09 December, 2014

The surge in popularity of gluten-free diets has led to a 63% growth in the US gluten-free food market in the past two years.

Potato chips still Australia's favourite snack

04 December, 2014

Research conducted by Roy Morgan Research has revealed that Australians' tastes tend more towards savoury than sweet, with 41% of us snacking on potato chips in an average seven-day period.

New options on the horizon for children with cow's milk allergy

04 December, 2014

There are currently no approved treatments for children with milk allergies except avoidance, but that may be going to change. The clinical-stage specialty biopharmaceutical company DBV Technologies has begun enrolling cow's milk-allergic subjects in a Phase I/II clinical study to evaluate the safety and efficacy of Viaskin Milk, an epicutaneous patch for the treatment of children with IgE-mediated cow's milk allergy (CMA).

Bacterial slime or what to feed the world after catastrophic crop failure

24 November, 2014

Is it possible to feed the whole world after a complete collapse of the agricultural system?

Diabetes and heart disease risk linked to carbs, not fat

23 November, 2014 by Emily Caldwell

Doubling or even nearly tripling saturated fat in the diet does not drive up total levels of saturated fat in the blood, according to a controlled diet study.

Soft drinks not so bad for active teens after all, study shows

13 November, 2014

Researchers say that, when teenagers are physically active, short-term, moderate consumption of high-fructose and high-glucose beverages may not be as unhealthy as previously thought.

Companies' good deeds can give their unhealthy products a 'health halo'

12 November, 2014

A recent study shows that a company's socially responsible behaviour may lead consumers to incorrectly assume that its products are healthy.

Elderly consumers willing to try new products

07 November, 2014

We tend to think of elderly people as being stuck in their ways and unwilling to try new foods, but a new study has shown that this isn't the case. Researchers have found that half of all elderly consumers readily accept new foods.

Three glasses of milk a day to keep the doctor away? Not really, study shows

06 November, 2014

Recommendations to consume plenty of dairy to ward off osteoporosis may be incorrect, according to Swedish research. Researchers found that a high milk intake is not associated with a lower risk of fracture and - surprisingly - may instead be associated with a higher rate of death.

Your fault you're fat? I don't buy it

30 October, 2014 by Alessandro R Demaio, Harvard University

Does our fatness and our love of alcohol come down to stupidity or poor self-control on the part of individuals? Or is something bigger at play here? Are people making poor but informed choices on what they eat and drink, or are we all being duped by industry?

Olive oil more stable and healthful than seed oils for frying food

30 October, 2014

Scientists have reported in the Journal of Agricultural and Food Chemistry that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.

Tea flavour, health benefits reduced by rain

28 October, 2014

Researchers have found that shifting patterns of precipitation affect key chemicals responsible for the flavour and health properties of tea.

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