Oat products may be coeliac-friendly, scientists say
20 May, 2022Oats and products with oats in them may not be as bad for sufferers of coeliac disease and gluten intolerance as previously thought, new research suggests.
Scientists recommend bioactives in dietary guidelines
18 May, 2022Food scientists have recommended that bioactives be included in dietary guidelines as a means of promoting good health.
Researchers work to understand virus-prone garlic
16 May, 2022Queensland researchers are trying to understand how garlic can be infected with viruses but not display obviously negative outcomes.
Dieticians warn high cost of living may lead to poor diets
04 May, 2022With chicken nuggets costing less than lettuce, Dieticians Australia has cautioned that high prices of fresh foods could push families towards cheaper and unhealthier diets.
Electric chopsticks amp up salty flavour
22 April, 2022Electric chopsticks that increase the perception of salt have been developed by Japanese scientists.
Study reviews salt reduction strategies for food manufacturers
20 April, 2022In an effort to help food manufacturers, a review of scientific literature provides insight into the wide variety of salt-reducing technologies that exist.
Research points to nutritionally charged infant formula
12 April, 2022Newly published research has found that high concentrations of the sugars in breastmilk are safe for babies, marking the possibility of new infant formulas.
Food process water may hold key for seaweed aquaculture
01 April, 2022Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed.
Egg study seeks to crack the cholesterol mystery
21 March, 2022Conducted by the University of South Australia, a new study hopes to understand whether or not eggs can lead to or prevent cardiovascular disease.
Ambitious plans in the National Obesity Strategy
07 March, 2022The federal government has announced a number of ambitious plans in the recently launched National Obesity Strategy, including a possible pricing approach.
Getting mushrooms on the menu to help improve health
24 February, 2022Nutrition Research Australia is working with the Australian food sector to help solve nutrition problems, such as vitamin D deficiency, using mushrooms.
Making future foods more tasty
01 February, 2022Danish researchers have developed an X-ray method that could optimise foodstuffs in relation to their taste, texture and nutritional content.
Added sugar labelling on NIP, new standard coming
27 January, 2022After FSANZ released its review on how foods with added sugar are labelled, the organsation will begin work on amending the standard.
Nestlé develops healthy grain ratio concept
19 January, 2022The concept helps consumers understand the ratio of fibre, sugars and carbohydrates, a good balance of which is needed in a healthy diet.
Study links grape consumption to healthy gut
17 November, 2021Recently released research connects the dots between better gut health and the regular consumption of grapes.
