Food design & research > Nutrition

Why E. coli O157 only infects the gut

15 January, 2015

E. coli O157 is unable to attach itself to host tissue in high concentrations of D-Serine.

Chocolate flavanols give ageing brains a boost

14 January, 2015

Your addiction to that 3 pm chocolate bar may not be just a way to alleviate boredom - it could also give your brain a much-needed boost. Evidence is increasingly suggesting that chocolate flavanols improve cognitive function.

RTE grain-based dessert purchases drop 24% in US

09 January, 2015

Who's eating all the pies? Not as many American consumers as you'd expect, apparently. Purchases of ready-to-eat grain-based desserts (RTE GBDs) such as cakes, cookies, pies, doughnuts and pastries fell by 24% in the US between 2005 and 2012.

HFCS more toxic than table sugar, study shows

08 January, 2015

High-fructose corn syrup (HFCS) has just received another blow to its already tarnished reputation: researchers have found that it is more toxic to mice than table sugar.

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.

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