Food design & research > Nutrition

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.


Milk protein research may lead to understanding of age-related diseases in humans

16 June, 2017

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.


How robots and drones will help feed the world

05 April, 2017

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.


Australian anti-mould technology gets global boost

23 March, 2017

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.


Billions saved and longer lives: the case for sugar, salt and fat taxes

21 February, 2017

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.


Understanding the link between disease and the microbiome

13 February, 2017

Researchers have developed a new method that reveals how much individual bacterial species contribute to disease-associated functional imbalances in the microbiome.


What is one meal for one person worth to the planet?

17 January, 2017

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.


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