Food design & research > Nutrition

Study confirms insufficient iodine in our food

17 October, 2008

Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.


Antimicrobial resistance and the food industry

11 August, 2008

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.


Too much salt

14 July, 2008

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.


Fortified cassava

07 July, 2008

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 food labels needed to reduce salt intakes

06 June, 2008

Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.


Healthier ice-cream with wine waste

01 June, 2008

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.


Nutrigenomics for better functional foods

30 May, 2008

Functional food researchers are using nutrigenomics to discover why probiotics work.


ECO 2008 addressing latest obesity prevention methods

12 May, 2008

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 role of food in human exposure to antimicrobial resistant bacteria

18 April, 2008

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.


Analysing the NZ diet

10 March, 2008

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.


Artificial sweeteners linked to weight gain

12 February, 2008

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).


Strategic opportunity overview released

22 January, 2008

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.


EFSA finds animal cloning safe

15 January, 2008

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.


Sugary soft drinks in decline: study

05 December, 2007

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.


Nutritional benefits of organic products

02 November, 2007

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.


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