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.
A survey conducted by New Nutrition Business found that 79% of consumers find messages surrounding health, food and nutrition confusing.
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.
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.
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.
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 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.
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.
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.
A recent milk study on UHT milk is helping scientists better comprehend Alzheimer's, Parkinson's and type 2 diabetes, leading to opportunities to improve treatments for these age-related diseases.
A team of researchers from the University of Georgia (UGA) in the US is developing a robotic system of all-terrain rovers and unmanned aerial drones to gather and analyse data on the physical characteristics of crops, including their growth patterns, stress tolerance and general health.
An Australian researcher who has discovered a method for preventing mould from growing on fresh food will join a select group of innovators charged with improving global health outcomes through food.
University of Melbourne modelling has shown that Australia could save $3.4 billion in healthcare costs by introducing a package of taxes on sugar, salt, saturated fat and sugary drinks, while subsidising fruits and vegetables.
Researchers have developed a new method that reveals how much individual bacterial species contribute to disease-associated functional imbalances in the microbiome.
The human jawbone is now by far the most destructive implement on the planet. It's wrecking soil and water, clearing forests, emptying oceans of fish and destroying wildlife as never before — but few people realise it because of long industrial food chains that hide the damage from them.