Is the microbiome shaped by nature or nurture?
06 March, 2018A study found that genes only account for 2% of microbiome variation between populations, and other environmental factors are largely overlooked.
High-protein diet lowers Alzheimer's risk
06 March, 2018Research has found that consuming protein-rich foods such as meat, legumes and peanuts reduces the risk of developing Alzheimer's disease.
Consumer choice important in aged care
20 February, 2018The 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, 2018Chobani 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, 2018Several 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, 2018A 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, 2018A 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 MurphyA German study has found that a high salt intake may reduce levels of Lactobacillus bacteria in the gut, therefore causing blood pressure to rise.
VegEze app helps increase vegetable intake
13 November, 2017 by Nichola MurphyEating 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.
Edible insects: sustainable food of the future?
13 November, 2017A 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.
Supermarkets help prevent impulse buys
11 October, 2017 by Nichola MurphyWe'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 MurphyMilk-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 DingWhere 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, 2017The 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, 2017A 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.
