New research has revealed that our dietary choices can impact our gut bacteria, leading to what researchers call a 'leaky gut' and insulin resistance.
A US study encourages food manufacturers to reformulate or replace over-processed packaged and unpackaged foods with healthier options.
Researchers found men who ate two or more servings of yoghurt a week were up to 26% less likely to develop abnormal growths, known as adenomas.
German researchers have identified new pathogens in beef and cow's milk products that could cause inflammation and increase the risk of cancer in humans.
Scientists have found L-glutamine could be a viable alternative to antibiotics to help improve piglet welfare following weaning and transport.
Two European studies have found positive links between highly processed foods and risk of cardiovascular disease and death.
Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in younger women.
Quadram Institute Bioscience and the University of Newcastle have recently signed a memorandum of understanding which will see them work together to address global food and health challenges.
The consumption of fruit and vegetables has dropped 13% in 11 years in Canada, according to a recent food group consumption analysis.
Bacterial infection is the likely cause of resin canal discolouration in Australian mangoes, which is estimated to cost the NT mango industry between $5m and $10m per year.
Biosecurity New Zealand has studied over 130,000 honey bees from 300 samples taken throughout New Zealand as part of the Bee Pathogen Programme.
Move over sci-fi — interspecies communication is already going on in your gut and it's the bacteria, not you, that are the boss.
A Californian study found poor mental health is linked with an unhealthy diet, regardless of personal characteristics such as gender, education, age, marital status and income level.
100 new species of gut bacteria are making the gut microbiome more interesting.
Nestlé, Bühler and Givaudan have launched the Future Food Initiative, a joint research program which encourages food and nutrition research in areas relevant to consumer trends and sustainability.