Exploding population demands drastic changes in nutrition science
15 September, 2015Drastic changes are needed in nutrition science to feed the world's exploding population.
Turning faeces into food
27 August, 2015NASA 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, 2015Community 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, 2015Pet 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, 2015Australians have scored a measly 61% in our diet report card, and the CSIRO thinks we need to try harder!
Twin acts as control sample for space nutrition study
13 August, 2015While 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.
Trans fats — not saturated fat — linked to heart disease, death
13 August, 2015A study has found trans fats, but not saturated fats, are associated with greater risk of death and coronary heart disease.
Could pears be the new hangover cure?
05 August, 2015CSIRO 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28 July, 2015Recommendations for protein intake are based on outdated research techniques and may need to be updated, according to Canadian researchers.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, 2015Australia'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, 2015Using 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, 2015As 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, 2015It 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, 2015We've an appetite for algae, a penchant for pulses and we're very keen on quinoa.
How to assess overall beverage intake quality
13 July, 2015Beverage intake guidelines have been suggested and although the 2010 US Dietary Guidelines recommend "drinking water instead of sugary drinks", until now no tools existed that measure overall beverage intake quality.
