Food design & research > Nutrition

Got milk? Research reveals prehistoric British farmers did

16 September, 2019

A study reveals that Neolithic Britons drank milk and even processed it into cheese, suggesting that milk has been a staple part of human diets for centuries.


Fake meat too salty, research finds

11 September, 2019

Meat-free alternative products are increasingly popular with consumers, but new research has found that many are packed with salt.


Personalised nutrition, how does it work?

06 September, 2019

We are entering an age where science and technology can help identify which foods can best help us manage our weight and overall health.


UK has healthiest packaged food, says survey

21 August, 2019

A survey of food and drink products from around the world has found that the UK has the healthiest packaged consumables of the 12 countries and territories surveyed.


Healthy heart guidelines updated for meat, dairy and eggs

21 August, 2019

Unflavoured full-fat milk, yoghurt and cheese option added, egg limit lifted but red meat limit placed in the latest Heart Foundation healthy heart diet guidelines.


High-fat diets and leaky gut bacteria can cause diabetes

16 August, 2019

New research has revealed that our dietary choices can impact our gut bacteria, leading to what researchers call a 'leaky gut' and insulin resistance.


Call for reformulation of over-processed foods

31 July, 2019

A US study encourages food manufacturers to reformulate or replace over-processed packaged and unpackaged foods with healthier options.


Yoghurt may help men reduce risks of bowel cancer

19 June, 2019

Researchers found men who ate two or more servings of yoghurt a week were up to 26% less likely to develop abnormal growths, known as adenomas.


Research needed on new pathogens in beef and cow's milk

18 June, 2019

German researchers have identified new pathogens in beef and cow's milk products that could cause inflammation and increase the risk of cancer in humans.


Antibiotic alternative for piglets shows promise

05 June, 2019

Scientists have found L-glutamine could be a viable alternative to antibiotics to help improve piglet welfare following weaning and transport.


Policies should limit ultraprocessed food intake, researchers say

30 May, 2019

Two European studies have found positive links between highly processed foods and risk of cardiovascular disease and death.


Soy food reduces fracture risks in breast cancer survivors

24 May, 2019

Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in younger women.


Research collaboration to tackle global food challenges

30 April, 2019

Quadram Institute Bioscience and the University of Newcastle have recently signed a memorandum of understanding which will see them work together to address global food and health challenges.


An apple a day... maybe not in Canada

25 March, 2019

The consumption of fruit and vegetables has dropped 13% in 11 years in Canada, according to a recent food group consumption analysis.


Researchers closer to understanding cause of mango disorder

20 March, 2019

Bacterial infection is the likely cause of resin canal discolouration in Australian mangoes, which is estimated to cost the NT mango industry between $5m and $10m per year.


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