Food design & research > Nutrition

A traditional Indigenous bushfood could be the next superfood

12 February, 2024

Wattleseed could be the centre of a new Indigenous industry, according to a University of Queensland researcher.


Chocolate bar made with new protein grown out of thin air

29 January, 2024

A Finnish food company, introducing a limited-edition chocolate snack bar with a novel protein ingredient in Singapore, is set to ramp up production soon.


Research: Inflammatory food could contribute to muscle aging

23 January, 2024

Inflammatory foods may contribute to muscle degeneration in people aged over 65, University of the Sunshine Coast research has found.


How do our bodies metabolise flavonoids?

06 December, 2023

With plant-based lifestyles becoming more popular, the power of foods such as broccoli, celery and tofu, rich in flavonoids, is becoming clearer.


Using neuroscience in the development of new food products

23 November, 2023

Givaudan is collaborating with a neuroscience company to help it establish a better understanding about consumer preferences during food product development.


Creating a super spud

24 October, 2023

Researchers from McGill University have created a potato super pangenome to identify genetic traits that can help produce the next super spud.


Are some food products addictive?

16 October, 2023

Researchers claim global health could be improved by acknowledging that certain types of processed foods have addictive properties.


Could fruit flies help with personalised nutrition?

24 August, 2023

Personalised nutrition has long been considered a futuristic way of thinking, so how could fruit fly research help get it closer to reality?


Research: Dairy milk may be critical to global nutrition

28 June, 2023

Despite its environmental trade-offs, researchers have found that dairy milk may be a critical, low-energy source of vitamins and minerals.


Aussie yams in the spotlight

28 June, 2023

Research from the University of Queensland has put a spotlight on Aussie yams, which may soon be cultivated for their potential nutritonal value.


Fonterra announces first nutrition science investment

13 June, 2023

Following the creation of a dedicated nutrition science branch within the Co-op, Fonterra has announced an investment in US-based company Pendulum.


Plant-based yoghurt vs dairy yoghurt — nutrition study

08 June, 2023

In a comparison of plant-based vs dairy yoghurts, almond milk yoghurt came out on top in terms of nutritional density but a hybrid product could have potential.


The rise of sourdough: is it the heathiest bread?

07 June, 2023

In recent years, sourdough bread has gained popularity as a health food; however, researchers have found it may not be healhiest choice, unless it's wholegrain.


The conundrum of plant-based alternatives

30 May, 2023

Australian food scientist Dr Hazel Mactavish-West believes many plant-based alternatives are failing to deliver on taste, promise, price and nutrition.


Plastics pervasive across entire food chain

23 May, 2023

A study led by CSIRO has found that micro and nanoplastics are pervasive in our food supply and may be affecting food safety and security on a global scale.


  • All content Copyright © 2025 Westwick-Farrow Pty Ltd