Food design & research > Nutrition

Kellogg achieves salt-reduction target

13 June, 2012

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.

Research shows educational campaigns on sodium are effective

08 June, 2012

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.

Most Australians are not consuming enough dairy, UniSA study shows

08 June, 2012

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.

Symposium on vitamin D fortification in Australia

08 June, 2012

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.

UNSW and Korean NIAS to research food allergies and food safety technologies

22 May, 2012

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.

Acrylamide levels in NZ potato crisps reduced: study

18 May, 2012

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.

iPhone app for food allergy sufferers launched

15 May, 2012

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.

Cacao and soy improve CVD biomarkers in women with type 2 diabetes

10 May, 2012

Post-menopausal women with type 2 diabetes can significantly improve biomarkers of cardiovascular disease (CVD) by consuming cacao flavonoids and soy isoflavones, a recent study has shown. The double-blind controlled clinical study, published in Diabetes Care in February, was led by Peter J Curtis, funded by Diabetes UK and supported by Frutarom and Barry Callebaut. The study assessed the effect of dietary flavonoids on CVD risk in post-menopausal women with type 2 diabetes on established statin and hypoglycaemic therapy.

Most foods contain acceptable sulfite levels, FSANZ study shows

08 May, 2012

Most foods contain sulfites at acceptable levels, a recent FSANZ survey has shown. The survey examined sausages, cordials and dried fruit and found that sulfite levels in almost all foods tested were well below those allowed in the Food Standards Code.

DuPont opens $40m agriculture research facility

12 April, 2012

DuPont has opened a US$40 million plant genetics research facility as part of its commitment to increasing agricultural productivity and food security worldwide. Experts in plant physiology, molecular biology and bioinformatics will focus on plant breeding and developing new transgenic products, with the aim of developing and testing new products and traits in Pioneer’s research and development pipeline, the company said.

With a pinch of salt: reducing salt in processed foods

30 March, 2012 by Alice Richard

The unholy trinity of bad-for-you food ingredients has traditionally consisted of MSG, trans fats and sugar. Recently, however, a fourth nutrition sin has been added to the mix: salt. As World Salt Awareness Week draws to a close, we look at some of the issues behind the movement and what industry players have been doing to reduce salt in processed food products.

New food labelling system needed to improve health, says Alliance

27 March, 2012

Clear food labelling is key to improving Australian health, an alliance of leading health and consumer groups has argued.

Trans fats linked with irritability and aggression

21 March, 2012

The old adage ‘you are what you eat’ may have received some extra credibility after scientists proved that trans fats can make you angry. Researchers at the University of California’s San Diego School of Medicine have demonstrated a link between consumption of dietary trans fatty acids (dTFAs) and aggression.

Seven’s show based on “oversimplified pseudo-science”, claims Bellamy’s Organic

14 March, 2012

Tasmanian organic food producer Bellamy’s Organic has responded angrily to claims made about its products on the Channel Seven program Sunday Night, which aired on 11 March.

Vitamin D mushrooms to be released nationally following research findings

10 March, 2012

Australian mushroom growers have been encouraged to accelerate the national release of vitamin D mushrooms following research that suggests pregnant women lacking vitamin D are twice as likely to have children with language difficulties.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd