Food design & research > Nutrition

High-fructose, low-GI foods to ride wave of positive support

04 July, 2013

Products containing fructose-rich ingredients could benefit from recent positive support for low-GI diets and slow release energy, Taura Natural Ingredients says.

Sanitarium responds to low-fibre accusation

27 June, 2013

Sanitarium has defended its Up&Go liquid breakfast drink after consumer watchdog Choice called its ‘high in fibre’ claim into question in an article that critiqued the nutritional claims of liquid breakfasts.

The battle between good and bad bacteria in the gut

27 June, 2013

A new study that examined food poisoning infection ‘as it happens’ in mice revealed harmful bacteria, such as a common type of Salmonella, takes over beneficial bacteria within the gut amid previously unseen changes to the gut environment. The results provide new insights into the course of infection and could lead to better prevention or new treatments.

Keeping salad in the dark may make it healthier

25 June, 2013

You’d be amazed what plants get up to at night. US researchers have found that by manipulating the circadian clocks of fruits and vegetables, they were able to improve the amount of antioxidants they contain.

Pregnant women need iodised salt and iodine supplements

21 June, 2013

Although bread in Australia is fortified with iodised salt, this alone does not supply pregnant women with sufficient iodine to ensure a healthy foetus, researchers from the University of Adelaide claim.

Yoghurt summit stimulates further research

20 June, 2013

The inaugural Global Summit on the Health Effects of Yogurt brought together international nutrition experts, who presented the current state of the science on the health effects of yoghurt and identified research gaps that need to be addressed.

Printing space food

18 June, 2013

As astronauts journey deeper and deeper into space, space agencies are finding they need to modify life support systems, including how to feed the crew. NASA is conducting a feasibility study into using 3D printing of food for long space voyages.

Star system puts onus on industry to change

17 June, 2013

While the recently approved star rating system for packaged food is designed to give consumers clearer nutrition information, a good deal of the responsibility is being put back on the food industry to change its products.

Fraunhofer develops omega-3 sausages with no fishy taste

13 June, 2013

To address the lack of omega-3s in the German diet, Fraunhofer researchers have developed an omega-3 rich food that will appeal to German consumers: the omega-3 sausage.

Five common foods with the ‘health halo’ effect

11 June, 2013

Recent studies show people tend to eat twice as much of foods labelled sugar free, fat free or whole wheat due to what dieticians call the ‘health halo’ effect. Dietician Kari Kooi lists the top five ‘health’ foods to avoid.

Healthy gut bacteria protects against E. coli O157:H7

28 May, 2013

Having healthy gut bacteria could mean the difference between life and death, new research suggests. Healthy human gut bacteria protected mice against the effects of E. coli O157:H7 in a study carried out by the University of Michigan.

New guidelines for whole grain food products

27 May, 2013

The AACCI has approved the Whole Grains Working Group’s characterisation of whole grain products, which states that whole grain food products must contain 8 g or more of whole grain per 30 g of product.

Bring back the spud, researcher says

24 May, 2013

A Purdue University researcher says we should reconsider our opinion of potatoes and other white vegetables as they are just as important to a healthy diet as their colourful cousins.

High-fibre diets and E. coli infection

23 May, 2013

Consuming diets higher in fibre may increase the risk for Escherichia coli O157:H7 infection and severe disease.

BMIs and fast food restaurant proximity

20 May, 2013

The potential impact of neighbourhood environment on residents’ body fat has been highlighted in a recent US study which examined the body mass index of low-income African-Americans linked to proximity of fast food restaurants.

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