With selenium deficiency prevalent in South-East Asia, University of Adelaide researchers are studying the best biofortification for lowland rice production.
Coles has announced that it intends to broaden its sow stall-free fresh pork initiative to include all forms of the company's brand pork including processed ham and bacon products produced in both Australia and overseas from 2014.
A Johns Hopkins University study indicates that if you have to expend more effort to get a certain food, not only will you value that food more, it might even taste better to you.
It seems that taking an oral anticancer medication with degassed Sprite may improve the effectiveness of the drug.
Low kJ beverages with added protein are claimed to improve endurance times in cyclists more than higher energy drinks.
A team of scientists at the Australian Centre for Plant Functional Genomics has successfully used genetic modification (GM) to improve the salt tolerance of rice, offering hope for improved rice production around the world.
Some consumers are misinterpreting low carbohydrate claims on food packaging and assuming health benefits and weight loss qualities beyond the nutrition facts.
Front-of-pack nutrition claims seem to be misinterpreted by consumers, who give more credence to the claims than is warranted.
An antibacterial enzyme found in human tears and other body fluids could be applied to certain foods for protection against intentional contamination with anthrax.
Scientists have been experimenting with using protein layers to stabilise emulsions and delay fat digestion until the fatty acids reach the ileum where their presence stimulates satiety-inducing hormones.
A new Australian study has found that eating full-fat dairy may reduce the risk of cardiovascular-related death.
New research suggests that the polyphenols in virgin olive oil modify the expression of atherosclerosis-related genes, leading to health benefits.
The New Zealand Food Safety Authority (NZFSA) and the Heart Foundation have signed a Memorandum of Understanding to share information and avoid duplication of effort as they attempt to rein in New Zealanders' salt intake.
A diet consisting entirely of advertised foods would contain 25 times the recommended servings of sugars and 20 times the recommended servings of fat but less than half of the recommended servings of vegetables, dairy and fruits according to US researchers.
Duke University incorrectly singled out high fructose corn syrup as being responsible for scarring in the liver and other liver diseases when the underlying study for the release reviewed dietary intake of fructose containing beverages - not high fructose corn syrup.