Food design & research > Nutrition

Cake back on the menu for some children with egg allergy

12 November, 2012

Some children who have mild egg allergies can tolerate small amounts of baked hen’s egg, according to the American College of Allergy, Asthma and Immunology, and 55% may outgrow their allergy entirely.


The ageing population: a challenge or an opportunity?

08 November, 2012

The percentage of the world’s population aged 60 and over will reach 22% by 2050, presenting both challenges and opportunities for the food industry. Leatherhead’s new report discusses both.


Diet and sperm quality

31 October, 2012

Two recent studies examined the relationship between diet and semen quality - so be careful with full-fat dairy and carbs if you want to optimise your fertility.


Halving food losses would feed an additional billion people

31 October, 2012

After determining global food losses in terms of kilocalories per person, it has beed established that halving current food losses would mean feeding an extra billion people.


Omega-3 shown to boost memory in young adults

30 October, 2012

Young adults can boost their working memory by increasing omega-3 fatty acid intake, research from the University of Pittsburgh has shown.


The carrot or the stick? Finding a win-win solution to health and profitability

17 October, 2012 by Alice Richard

In this increasingly litigious country, we’re rather used to blaming someone else when things go wrong. But have we taken things too far when food processors are constantly under pressure to modify their products to improve public health?


NZ researchers develop potentially hypoallergenic milk

09 October, 2012

New Zealand researchers believe they may have bred the first cow in the world to produce hypoallergenic, high-protein milk.


Reduced-sodium cheddar successfully manufactured

03 October, 2012

Researchers from the University of Minnesota have been successful in manufacturing a cheddar-style cheese using mineral salt replacers.


Obesity study focusing on soft drinks is “simplistic”, Bev Council claims

25 September, 2012

The Australian Beverages Council has criticised a recent article published in the New England Journal of Medicine, claiming it takes too “simplistic” an approach to the complex issue of obesity.


Organic or conventional? Stanford study sparks nutrition debate

14 September, 2012

A recent Stanford University study comparing organic and conventionally produced food is "irrelevant" for most Australian consumers of organic products, an academic claims.


Don’t throw out your frypans: CVD-Teflon link not necessarily strong

14 September, 2012

The past week has seen a slew of sensationalist headlines claiming that using non-stick fry pans can give you heart disease. Before you rush home to cleanse your kitchen of Teflon pans, read on.


Gut microbes and obesity

11 September, 2012

A study has revealed that some gut microbes increase the absorption of dietary fats, allowing the host organism to extract more calories from the same amount of food. You may think you have your food all to yourself, but you’re actually sharing it with the 100 trillion, give or take a few, microbes in your gut.


Trouble in paradise: ciguatera poisoning on the rise in Pacific Island nations

11 September, 2012

Cases of ciguatera poisoning are on the rise among people living in Pacific Island nations, researchers have found. The poisoning causes acutely painful and debilitating effects that can last for months.


Poor memory? Try green tea, researchers say

07 September, 2012

Researchers from China have found that a key chemical in green tea positively affects the generation of brain cells, benefiting memory and spatial learning.


Health concerns raised over children’s high sodium intake

04 September, 2012

It’s no secret that most Australians eat too much salt, but concerns over children’s health have been raised with new research showing that many children eat as much salt as adults.


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