Bush food: researching the green plum
01 June, 2020Researchers from the University of Queensland are investigating the health benefits of the green plum, a native Australian fruit grown in East Arnhem Land.
Low-cal sweetener study
07 May, 2020A study has found that stevia extract, an artificial sweetener, has been linked to potential improvements in liver health and fatty liver disease.
Pork with Aussie flavour
30 April, 2020Qld research is helping to create a uniquely Australian pork flavour signature using the oil from native macadamia nuts.
Cherry flavour research
31 March, 2020By examining cherry-flavoured drinks, researchers have found that flavouring containing benzaldehyde can develop harmful benzene when exposed to light.
Food scientists develop lower-sodium processed turkey
19 March, 2020Food scientists have developed a lower-sodium processed turkey breast, potentially paving the way for food scientists to make other less salty processed foods.
'Soda tax' a fizzer in Philadelphia
02 March, 2020Research shows that Philadelphia's introduction of a 'soda tax' has had minimal impact on reducing overall consumption of sugary drinks.
Aussie food manufacturers failing to stop the salt
25 February, 2020Research has revealed that Australian food manufacturers are not adhering to the voluntary commitments to reduce the salt levels of their products.
An egg a day not tied to risk of heart disease
03 February, 2020Consuming an egg a day does not impact blood cholesterol levels and is not tied to cardiovascular disease, according to the Population Health Research Institute.
Frequent UTIs? Going vegetarian could help
03 February, 2020Forgoing meat could reduce the risk of contracting urinary tract infections, according to a study published in Scientific Reports.
Aussies opting for healthy drinks
28 January, 2020Aussies are increasingly opting for healthy beverages when eating out, with sales topping $2.1 billion in 2018.
How the cookie crumbles: texture affects health perception
15 January, 2020Studies have shown that changing the surface texture of food could communicate a healthier message to consumers.
Media influence on consumer perception of GMOs
17 December, 2019Research shows that consumer mistrust of GMOs is influenced by the media, despite assurances from food experts and the scientific community.
How much exercise to burn off your Christmas lunch?
17 December, 2019Research suggests that labelling food and drink with the amount and type of exercise needed to burn off the calories might be effective for consumers.
'Hyper-palatable' foods defined
06 November, 2019What constitutes a 'hyper-palatable' food, ie, one that we can't stop eating? A US study has provided a data-driven definition and revealed their prevalance.
Healthier diets are reportedly better for the environment
05 November, 2019Researchers have linked the health impacts of food to their overall environmental impact, revealing that healthier diets are better for the environment.
