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.
In Third World countries, the value of the market for nutritional supplements is just under double that for functional foods. However, in the affluent First World, the functional food market is greater than the supplement market
A systematic analysis of the medical literature shows that nutrition studies'' conclusions correlate with who funds them â€“ much like the bias found for pharmaceutical studies, but with potentially greater public health implications.
The Australian 2006 census figures are not out yet but they will undoubtedly reveal significant growth in domestic demand for Halal products similar to the 40% growth experienced between 1996 and 2001
Marieke Saherâ€™s recent doctoral dissertation for the Department of Psychology at the University of Helsinki analyses everyday beliefs about food and health. By these beliefs she refers to peopleâ€™s ideas about whether certain foods are healthy, what might have caused a stomach upset or whether a medicine really works.
Although the refrigerated display counters at the supermarkets abound in healthy food items, we are eating an increasingly greater amount of unhealthy foods
The AFC panel of the European Food Safety Authority (EFSA) has evaluated a long-term study on the carcinogenicity of aspartame conducted by the European Ramazzini Foundation in Bologna, Italy.
Two of the leading health peak bodies, Diabetes Australia and The Cancer Council, in Victoria have called for the Victorian Government to strengthen its commitment to both regulation and community education to help fight the alarming childhood obesity trends.
The NSW Food Authority has been asked by the worldâ€™s leading health body to help devise communication solutions so other countries can show people how to safely eat fish while reducing the risk from mercury.
Nutritional information as provided on food labels tell us little about the effects various food components actually have on our body. But that could change, thanks to a novel concept described by New Zealand researcher Dr John Monro in 'Journal of the Science of Food and Agriculture' - the use of virtual food components (VFCs) to evaluate the really physiological effects of what we eat.