Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.
The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel.
While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.
Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation.
Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.
A study from Taiwan has postulated that wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice-cream and slow its melting time.
Functional food researchers are using nutrigenomics to discover why probiotics work.
Around 2500 international food and health experts will gather in Geneva this week for Europe's premier obesity conference, the 16th European Congress on Obesity (ECO 2008), to assess the latest research from basic science to practical prevention programs and medical treatment.
The European Food Safety Authority BIOHAZ Panel has launched a public consultation and a call for additional scientific data on the extent of how food serves as a vehicle for antimicrobial resistance.
The New Zealand Food Safety Authority (NZFSA) has started planning for the 2009 New Zealand Total Diet Survey, when commonly eaten food substances are put under the microscope.
Researchers have laboratory evidence that the widespread use of no-calorie sweeteners may actually make it harder for people to control their intake and body weight. The findings appear in the February issue of Behavioural Neuroscience, which is published by the American Psychological Association (APA).
Targeted foods have broad implications for the future of the food and beverage industry. As consumers are using diet to address health conditions, companies are responding by launching products with functional benefits targeted at specific health needs or population groups.
The European Food Safety Authority (EFSA) is launching a public consultation on its draft scientific opinion on the implications of animal cloning on food safety, animal health and welfare and the environment.
Australians are spurning sugar-sweetened soft drinks in favour of diet soft drinks and water, according to research released recently by the University of Wollongong.
The Organic Trade Association (OTA) has hailed preliminary findings from a four-year European Union (EU) study that indicate some organic foods are more nutritional than their non-organic counterparts.