Researchers have found that microwave heating of red palm oil (RPO) retains a higher carotene content than RPO that has been conventionally heated.
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.
Menopause may drive many women to drink, but hitting the bottle may actually help postmenopausal women prevent bone loss, a new study has shown.
Exclusive breastfeeding in the first six months of life could be linked to an increased risk of nut allergies, new research has found.
Six scientists will undertake a simulated Mars mission in Hawaii to test new forms of food and food preparation strategies for deep-space travel.
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.
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 are consuming lower levels of food colours than in 2008, a new FSANZ report has shown.
Kellogg Australia has reached its 2010 commitment to reduce salt levels in its Corn Flakes and Rice Bubbles cereal products by 20%, eight months ahead of schedule.
There’s good and bad news on the sodium consumption front. University of Arkansas reasearchers have found that non-hypertensive consumers do not consider sodium content when selecting restaurant food, but that educational campaigns about the negative health effects of sodium are effective.
The issue of vitamin D fortification will be debated at a symposium in Melbourne next week. Australian and international experts will meet to discuss whether more vitamin D should be allowed into the Australian food supply to combat vitamin D deficiency.
Most Australians aren’t getting their recommended three serves of dairy a day, researchers from the University of South Australia (UniSA) have found. Apparently, 73% of women and 58% of men fail to consume their recommended daily intake. Teenagers are worse than adults, with 62% of boys and 83% of girls not managing to consume the recommended amount.
Innovative food processing techniques could soon be helping to minimise the adverse health effects of food allergens. The food allergy research group at the University of New South Wales (UNSW), led by Dr Alice Lee, is developing nanosensors to better detect allergens in food, while researching how allergens change during food processing and how this affects the human reaction.
Efforts by New Zealand potato crisp manufacturers to reduce acrylamide in their products have been successful, resulting in a two-thirds reduction in acrylamide concentrations since 2006.
As part of 2012 Food Allergy Awareness Week, GS1 Australia has announced an iPhone app that gives consumers access to extended labelling product data. The GS1 GoScan was launched yesterday and will be available from September. By scanning a product’s barcode, consumers can receive comprehensive product data, including allergen information, ingredient lists, nutritional content, Daily Intake information and dietary information such as Kosher, Halal, vegan, organic.