Food design & research > Nutrition

Nuts less energy-dense than previously thought

16 August, 2022

Australian research has found nuts may provide up to 26% less kilojoules than previously thought, with potential implications for food labelling laws.


Flipping attitudes to processed foods with science

15 August, 2022

Research at Charles Sturt University has shattered the misconception that all processed food is bad for you.


Researchers develop 'apeeling' banana flour cookies

12 August, 2022

Researchers have used banana peel flour (BPF) to increase the level of nutrition in cookies without compromising their flavour.


Scientists develop healthy gummies

26 July, 2022

Researchers have made sweet gummies and spreads from canola oil that are full of healthy fats and could be used for a nutritional boost in manufactured foods.


Raw meat for dogs associated with harmful bacteria

22 July, 2022

Scientists in England have found that dogs that eat raw meat may be more likely to carry antibiotic-resistant bacteria in their faeces.


Brightly coloured produce can boost women's health

22 July, 2022

Degenerative conditions, more common in women, can be reduced by eating leafy greens and colourful veggies that are high in pigmented carotenoids.


Probiotics can help to tackle depression

18 July, 2022

Researchers have shown that probiotics can support the effect of antidepressants and help to alleviate depression.


COVID-like viruses can survive on meat in freezer

12 July, 2022

Viruses with a similar structure to SARS-CoV-2 can survive for up to 30 days on meat products in the freezer, according to new research.


Plant-based meats may contain less useful protein

24 June, 2022

Scientists have found that the proteins in meat substitutes may be less nutritious, as they may not be absorbed as well by the body as animal proteins.


Could a daily beer be good for men's gut health?

16 June, 2022

Research has found that both alcoholic and non-alcoholic beers can increase the presence of healthy bacteria in the guts of men.


Fat alternative for food industry using nanoparticle technology

15 June, 2022

An emulsification process using edible nanoparticles to transform oils into gels could help develop a healthier shelf-stable fat for food manufacturing.


Beeting the competition with fruits and veggies

09 June, 2022

South Australian scientists have found that eating beetroot provides exercise performance boosts.


Researchers fish for healthy proteins

31 May, 2022

Research shows that a health food ingredient is commonly found in the parts of fish discarded by food processors, suggesting it could be harvested productively.


FSANZ to assess alcohol energy labelling

27 May, 2022

Regulations about how alcoholic beverages are labelled are currently being assessed, with a report suggesting energy labelling may be required.


Oat products may be coeliac-friendly, scientists say

20 May, 2022

Oats and products with oats in them may not be as bad for sufferers of coeliac disease and gluten intolerance as previously thought, new research suggests.


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