Food design & research > Nutrition

MRSA in food and animals

01 April, 2009

The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.


A drug that silences peanut allergies?

16 March, 2009

US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.


Microgels could protect omega-3 in foods

09 March, 2009

Microgels may be an economical and reliable way to incorporate omega-3 fatty acids into foods without sacrificing taste, appearance or texture.


Fat reduction bioactive

24 February, 2009

Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.


Omega-6 fatty acids and heart health

16 February, 2009

The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.


150 tonnes of salt removed from NZ bread

06 November, 2008

The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.


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.


  • All content Copyright © 2020 Westwick-Farrow Pty Ltd