The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.
US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.
Microgels may be an economical and reliable way to incorporate omega-3 fatty acids into foods without sacrificing taste, appearance or texture.
Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.
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.
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.
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.