Food design & research > Nutrition

UQ innovation: probiotic juice and omega-3 milk

05 March, 2012

A $250,000 Commercialisation Australia grant is helping researchers from the University of Queensland (UQ) commercialise a food processing technique that will enable juice, milk and other dairy products to be fortified with probiotics and omega-3.


Shopping experience more important than price in fruit and vegetable intake

05 March, 2012

A study by researchers at RTI International and George Washington university has shown that food shopping experience, rather than cost of produce, may impact how many serves of fruit and vegetables people eat.


Salt may be linked to gastric cancer risk

21 February, 2012

Food processors could experience increased pressure to reduce salt in food products, following the publication of a study linking salt intake with gastric cancer.


IFT comments on sodium reduction in US

11 February, 2012

The US Institute of Food Technologists (IFT) has submitted its thoughts on reducing sodium consumption in the United States to several official bodies: the US Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS). The IFT offered scientific perspectives and practical insights on reducing sodium intake in the US.


Progel fortifying dairy and juice market

30 January, 2012

Progel is developing technology to fortify milk and juice products with probiotics and omega-3.


Study sheds new light on human noroviruses

30 November, 2011

New research carried out in the UK has found out more information on human noroviruses.


Study confirms safety of Australia’s food supply

30 November, 2011

A study has confirmed the safety of Australia’s food supply.


IMCD opens food laboratory in Sweden

23 November, 2011

A food and nutrition lab is being opened in Sweden by IMCD Nordic, part of the IMCD Group. It will be an extension of the activities carried out at the IMCD Food & Nutrition Technical Centre in Belgium.


nRVA monitors starch behaviour

11 November, 2011

An Australian invention, which monitors the behaviour of starches as they are cooked, could revolutionise food manufacturing processes. 


Pork CRC research programs are a success

09 November, 2011

Three research programs delivered good results and played a role in innovation and new ideas for the Australian pork industry.


Australia and China collaborate on global food security

04 November, 2011

Australian and Chinese researchers are collaborating to improve global food security against pests and diseases.


Soy protein consumption reduced progression of clogged arteries in women

07 October, 2011

A study, to be published, has found that soy protein consumption can reduce the progression of clogged arteries in women within five years of menopause.


Partnership to develop breakthrough nutritional formulations

30 September, 2011

Chr. Hansen partners with Amino Up to create clinically documented products that address health and wellbeing.


Coffee, caffeine and risk of depression among women

30 September, 2011

Caffeine is the world's most widely used central nervous system stimulant, with approximately 80% consumed in the form of coffee. However, studies that analyse prospectively the relationship between coffee or caffeine consumption and depression risk are scarce.


High iron and zinc rice gives hope to micronutrient deficient billions

08 September, 2011

Scientists from the Australian Centre for Plant Functional Genomics have produced rice with iron levels which meet daily recommended requirements for iron intake.


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