Research from Edith Cowan University (ECU) has uncovered negative side effects from the Paleo diet.
Australians may not be getting what they expect when buying 'natural' foods, with almost half of foods labelled as 'natural' found to be high in saturated fat, sugar and/or salt.
Research from the University of Adelaide shows Australian consumers consume superfoods for a bit of 'extra insurance' for their health, despite being sceptical about their value.
A new agricultural research centre will focus on technologies relevant to environment, agriculture and global food supplies.
A US researcher has developed an oven that uses a UV light oven to decontaminate fresh produce.
Analysis by Harvard researchers has found that eating more whole grains may reduce the risk of premature death.
Imperial College London and Nestlé Research have announced the establishment of a research and innovation partnership exploring metabolic health and nutrition.
Researchers have reviewed the scientific basis of claims that fermented dairy foods can act as a treatment for hypertension.
20 years of fortifying food with folic acid in the US has not reduced the incidence of birth defects to the degree expected, according to a study by Stanford University School of Medicine.
For the first time, the largest and most comprehensive health survey in Australia has compared food consumption against the Australian Dietary Guidelines, and some of its findings are alarming.
The demographics of biscuit consumption remain a challenge to marketers, with teenagers and older Australians the nation's most avid biscuit eaters.
Scientists who unlocked the full genome sequence of the carrot say the information can be used to help breeders improve the nutritional quality of carrots and a range of other crops.
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.
Evidence of a genetic variation has been discovered in populations that have historically favoured vegetarian or seafood diets.
Research by DuPont Nutrition & Health has identified six core consumer groups according to health and wellness attitudes.