Juiciness key to salt reduction in sausages
13 December, 2012Researchers have found that by influencing the juiciness of processed meat products, a salt reduction of 15% or more can be achieved while retaining the same salt perception.
Nuts to the notion that nuts make you fat
04 December, 2012Nuts are back on the menu for dieters, following the release of a Nuts for Life health report that busts the diet myth that eating nuts makes you fat.
No surprises there: fast food menus still high calorie
21 November, 2012Recent research has revealed what most of us suspected all along: fast food hasn’t got any healthier. Temple University research shows that the average calorie content of foods from eight US fast food outlets has changed only minimally.
Cake back on the menu for some children with egg allergy
12 November, 2012Some children who have mild egg allergies can tolerate small amounts of baked hen’s egg, according to the American College of Allergy, Asthma and Immunology, and 55% may outgrow their allergy entirely.
The ageing population: a challenge or an opportunity?
08 November, 2012The percentage of the world’s population aged 60 and over will reach 22% by 2050, presenting both challenges and opportunities for the food industry. Leatherhead’s new report discusses both.
Halving food losses would feed an additional billion people
31 October, 2012After determining global food losses in terms of kilocalories per person, it has beed established that halving current food losses would mean feeding an extra billion people.
Diet and sperm quality
31 October, 2012Two recent studies examined the relationship between diet and semen quality - so be careful with full-fat dairy and carbs if you want to optimise your fertility.
Omega-3 shown to boost memory in young adults
30 October, 2012Young adults can boost their working memory by increasing omega-3 fatty acid intake, research from the University of Pittsburgh has shown.
The carrot or the stick? Finding a win-win solution to health and profitability
17 October, 2012 by Alice RichardIn this increasingly litigious country, we’re rather used to blaming someone else when things go wrong. But have we taken things too far when food processors are constantly under pressure to modify their products to improve public health?
NZ researchers develop potentially hypoallergenic milk
09 October, 2012New Zealand researchers believe they may have bred the first cow in the world to produce hypoallergenic, high-protein milk.
Reduced-sodium cheddar successfully manufactured
03 October, 2012Researchers from the University of Minnesota have been successful in manufacturing a cheddar-style cheese using mineral salt replacers.
Obesity study focusing on soft drinks is “simplistic”, Bev Council claims
25 September, 2012The Australian Beverages Council has criticised a recent article published in the New England Journal of Medicine, claiming it takes too “simplistic” an approach to the complex issue of obesity.
Organic or conventional? Stanford study sparks nutrition debate
14 September, 2012A recent Stanford University study comparing organic and conventionally produced food is "irrelevant" for most Australian consumers of organic products, an academic claims.
Don’t throw out your frypans: CVD-Teflon link not necessarily strong
14 September, 2012The past week has seen a slew of sensationalist headlines claiming that using non-stick fry pans can give you heart disease. Before you rush home to cleanse your kitchen of Teflon pans, read on.
Gut microbes and obesity
11 September, 2012A study has revealed that some gut microbes increase the absorption of dietary fats, allowing the host organism to extract more calories from the same amount of food. You may think you have your food all to yourself, but you’re actually sharing it with the 100 trillion, give or take a few, microbes in your gut.
