Food design & research > Nutrition

Nutraceuticals improve effectiveness of antidepressants: study

02 May, 2016

A study conducted by researchers from the University of Melbourne and Harvard has found certain nutritional supplements can increase the effectiveness of antidepressants for people with clinical depression.


You are what your ancestors ate

07 April, 2016

Evidence of a genetic variation has been discovered in populations that have historically favoured vegetarian or seafood diets.


Consumer attitudes key in health and wellness segment

24 March, 2016

Research by DuPont Nutrition & Health has identified six core consumer groups according to health and wellness attitudes.


Kids get a whole day's sugar hit in one juice

24 March, 2016

A study has found the sugar content of fruit drinks marketed to children, including natural fruit juices and smoothies, is "unacceptably high".


South Australian biotech centre boosted by Chinese investment

23 March, 2016

A Chinese agribusiness will invest $1 million to expand a microalgae and related advanced marine bioproduct development centre in a joint research agreement with Flinders University.


Does Australia need a sugar tax?

21 March, 2016

With Australia among the top 10 countries for consumption of soft drink per capita, some commentators have called for Australia to follow the UK's lead and introduce a 'sugar tax'.


The food-tracking necklace that listens to you chew

18 March, 2016

For those of you who would rather hear fingernails scrape a blackboard than listen to somebody chewing, this could be the stuff of nightmares.


You are what your mother ate: how food affects gene function

15 March, 2016

More and more evidence is indicating that diet can affect gene function and that maternal diet can directly affect an offspring's susceptibility to obesity, diabetes and other metabolic disorders.


Food processing began two million years ago

14 March, 2016

Food processing began with our earliest ancestors, who used tools to cut down on the rigorous chewing required to consume food in the hundreds of millennia before fire — and thence cooking — was discovered.


Unlocking salty secrets

02 March, 2016

Research into the identity and functionality of salt-responding taste cells on the tongue could assist in the development of salt replacers or enhancers to reduce the sodium content of food.


Long live the fat cells

25 February, 2016

Cells with higher fat content outlive lean cells, according to a new study.


Food industry accused of playing dirty in battle over salt

24 February, 2016

A leading health researcher has taken aim at the food industry, accusing it of using the "subversive tactics pioneered by the tobacco and alcohol industries" to prevent mandated control of salt in foodstuffs.


Climate change increases risk of 'food shocks'

17 February, 2016

Extreme weather events that affect the food system are increasingly likely to occur, resulting in 'food shocks' that wreak havoc on food markets, commodity exports and families around the world.


Taking the allergen out of the peanut

04 February, 2016

Researchers from China have found that seed germination could reduce the allergen level in peanuts.


Who is dying of foodborne disease?

28 January, 2016

Every year one person in 10 will become ill after eating contaminated food and, across the globe, 420,000 will die as a result.


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