Food design & research > Nutrition

Brisbane boy seeks help for swallowing disorder

15 March, 2018

Swallowing disorders are not limited to the elderly alone, and the case of a young Brisbane boy affected by dysphagia has highlighted the importance of recognising the signs and seeking treatment.


High-protein diet lowers Alzheimer's risk

06 March, 2018

Research has found that consuming protein-rich foods such as meat, legumes and peanuts reduces the risk of developing Alzheimer's disease.


Is the microbiome shaped by nature or nurture?

06 March, 2018

A study found that genes only account for 2% of microbiome variation between populations, and other environmental factors are largely overlooked.


Consumer choice important in aged care

20 February, 2018

The inaugural Parliamentary Friends of Ageing and Aged Care event discussed the main pain points regarding food in residential aged-care facilities.


Five start-ups begin Chobani's Food Incubator Class

20 February, 2018

Chobani has selected five Australian food start-ups it will help develop new products that challenge the food industry through the inaugural CFI.


How are policies impacting trans fat consumption?

14 February, 2018

Several policies have been implemented worldwide to limit the availability of trans fat in the food supply, but banning trans fats would be the most effective global health intervention.


Digestive health gaining importance in nutraceutical industry

07 February, 2018

A survey of 220 nutraceutical industry professionals revealed that digestive health is one of their top priorities, which may be fuelled by an increasing customer interest in healthy gut microbiota and probiotics.


Consumer confusion: what foods are healthy?

17 January, 2018

A survey conducted by New Nutrition Business found that 79% of consumers find messages surrounding health, food and nutrition confusing.


High-salt diet reduces good gut bacteria

20 November, 2017 by Nichola Murphy

A German study has found that a high salt intake may reduce levels of Lactobacillus bacteria in the gut, therefore causing blood pressure to rise.


Edible insects: sustainable food of the future?

13 November, 2017

A review paper published in Nutrition Bulletin suggested humans should disregard squeamish thoughts of insects and start considering them as sustainable sources of food and feed for our continuously growing population.


VegEze app helps increase vegetable intake

13 November, 2017 by Nichola Murphy

Eating the recommended five portions of fruit and vegetables every day can be challenging, but scientists have developed an app called VegEze that aims to encourage Australians to increase their intake of vegetables.


Supermarkets help prevent impulse buys

11 October, 2017 by Nichola Murphy

We've all fallen victim to the lollies and chocolate at the check-out lines, buying high-calorie snacks we don't need and later regret. But this could be about to change with healthier check-out lines.


Milk-alternative drinks could cause iodine deficiency

03 October, 2017 by Nichola Murphy

Milk-alternative drinks such as soya, almond, coconut, oat, rice, hazelnut and hemp could put consumers at risk of iodine deficiency, according to a study conducted by the University of Surrey.


Food fault lines: mapping class through food chains

27 September, 2017 by Natassia Chrysanthos and Ann Ding

Where do Sydneysiders buy their food? This fascinating article looks at the Harris Farm Hedge and the Red Rooster line and other distributions found by mapping food store locations on Google Maps.


You don't have to eat food to get fat — just smell it

03 August, 2017

The odour of what we eat may play an important role in how the body deals with calories. If you can't smell your food, you may burn it rather than store it.


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