Products containing fructose-rich ingredients could benefit from recent positive support for low-GI diets and slow release energy, Taura Natural Ingredients says.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Consuming diets higher in fibre may increase the risk for Escherichia coli O157:H7 infection and severe disease.
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.