Food design & research > Nutrition

Sugar can shrink your brain, ANU study finds

04 September, 2012

According to Dr Nicolas Cherbuin, people whose blood sugar is at the high end of the normal range may be at risk of the brain shrinkage that occurs with ageing and diseases like dementia.

Food and Health Dialogue endorses Quick Service Restaurant strategy

31 August, 2012

The Food and Health Dialogue has endorsed a Quick Service Restaurant engagement strategy that involves negotiations with the sector to develop reformulation targets.

Reformulating discretionary food for better public health outcomes

29 August, 2012

Marrying food intake styles and consumer desires with healthy food options is not always simple. Consumers are eating more discretionary food and snacking more. According to market research company The NPD Group, more than half the US population is snacking two or three times a day.

Feeding your gut bacteria

29 August, 2012

90% of the cells in our bodies are bacteria and the species making up this microbiome can significantly influence health. It now seems that having healthy gut bacteria could have as much to do with a strategy that insurance companies use to uncover risk as with eating the right foods.

‘Super spaghetti’ could change pasta’s bad reputation

29 August, 2012

Pasta tends to get a bad rap in the current carb-phobic dietary environment, but university researchers are working on producing a ‘super spaghetti’: pasta that’s better quality and better for you.

LycoRed granted patent for tomato extraction process

15 August, 2012

LycoRed has been granted a European patent for its extraction process of the Lyc-O-Mato oleoresin from tomatoes.

Chocoholics rejoice: cocoa boosts memory, researchers say

15 August, 2012

Researchers have found evidence that regular consumption of dietary cocoa flavanols may improve cognitive function in elderly subjects with early memory decline.

Microwaving retains RPO’s carotene content, study finds

14 August, 2012

Researchers have found that microwave heating of red palm oil (RPO) retains a higher carotene content than RPO that has been conventionally heated.

Study examines consumer behaviour’s role in food poisoning incidents

27 July, 2012

Food manufacturers and retailers often come under fire for food poisoning incidents, but, according to a Massey University professor, what happens in the home may be responsible for many foodborne illnesses.

Alcohol and bone loss: study finds a surprising link

17 July, 2012

Menopause may drive many women to drink, but hitting the bottle may actually help postmenopausal women prevent bone loss, a new study has shown.

Masterchef Mars: ‘astronauts’ cook in a Hawaiian lava field

12 July, 2012

Six scientists will undertake a simulated Mars mission in Hawaii to test new forms of food and food preparation strategies for deep-space travel.

Breast milk may increase risk of nut allergies, study finds

12 July, 2012

Exclusive breastfeeding in the first six months of life could be linked to an increased risk of nut allergies, new research has found.

The right rice may help control diabetes, CSIRO study finds

11 July, 2012

Most rice has a low or medium glycemic index (GI), new research has shown, which could have positive implications for those managing diabetes or aiming for a low-GI diet.

Report on low UK salt intake is a “wake-up call” for Australia

27 June, 2012

The UK Department of Health has released a report showing that UK dietary salt intake is the lowest in the Western world, at 8.1 g per day. In comparison, Australians consume 9 g per day.

Australian children consuming less food colour than 2008: report

26 June, 2012

Australian children are consuming lower levels of food colours than in 2008, a new FSANZ report has shown.

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