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.
Food aid to developing countries could actually worsen rural poverty and distort global trade, according to a report by the Rural Industries Research and Development Corporation (RIRDC).
Neighbourhood property values predict local obesity rates better than education or incomes, according to a study published online this week by the journal Social Science and Medicine. For each additional $100,000 in the median price of homes, US researchers found obesity rates in a given ZIP code dropped by 2 %.
The Australian and New Zealand nutraceuticals market is booming, according to a report by international market research company, Frost and Sullivan
The Australian Division of World Action on Salt and Health (AWASH) is calling for a major reduction in the salt content of processed and restaurant foods, following a recent report from the American Medical Association (AMA).
Two recent research projects have shed light on how infants develop tastes for particular foods and to what extent older people lose their ability to smell, taste and perceive different foods, spiciness and texture.
Microencapsulation technology is being utilised to store healthy omega-3 oils in processed foods, under an agreement between Food Science Australia (FSA) and the Clover Corporation.
A joint project between the University of Queensland (UQ) and Foster's to produce electricity from beer wastewater has won $140,000 from the Queensland Government's Sustainable Energy Innovation Fund.
One of the most important surveys of children ever to be undertaken in Australia is occurring nationally with thousands of phone calls to families across Australia inviting them to participate.
The International Alliance of Dietary/Food Supplement Associations (IADSA) has pledged to continue fighting to retain key additives used in food supplements in the Codex â€˜General Standard for Food Additivesâ€™ list this year.