Gut microbes and obesity
11 September, 2012A study has revealed that some gut microbes increase the absorption of dietary fats, allowing the host organism to extract more calories from the same amount of food. You may think you have your food all to yourself, but you’re actually sharing it with the 100 trillion, give or take a few, microbes in your gut.
Poor memory? Try green tea, researchers say
07 September, 2012Researchers from China have found that a key chemical in green tea positively affects the generation of brain cells, benefiting memory and spatial learning.
MonoSol develops edible, water-soluble food packaging
07 September, 2012Engineered from Vivos films, Vivos Edible Delivery Systems break down and release their contents when exposed to hot or cold liquids. The dissolved food can be consumed along with the food.
In the mood for happy food
05 September, 2012Flavour compounds that are structurally similar to mood-stabilising drugs are broadening the known range of mood-enhancing foods, which includes chocolate, teas and berries.
Sugar can shrink your brain, ANU study finds
04 September, 2012According to Dr Nicolas Cherbuin, people whose blood sugar is at the high end of the normal range may be at risk of the brain shrinkage that occurs with ageing and diseases like dementia.
Health concerns raised over children’s high sodium intake
04 September, 2012It’s no secret that most Australians eat too much salt, but concerns over children’s health have been raised with new research showing that many children eat as much salt as adults.
Companies collaborate to produce antimicrobial trays and films
31 August, 2012LINPAC Packaging has collaborated with Addmaster to create a range of trays and films with built-in antimicrobial technology to reduce bacteria growth on the outer packaging of fresh meat.
Food and Health Dialogue endorses Quick Service Restaurant strategy
31 August, 2012The Food and Health Dialogue has endorsed a Quick Service Restaurant engagement strategy that involves negotiations with the sector to develop reformulation targets.
‘Super spaghetti’ could change pasta’s bad reputation
29 August, 2012Pasta tends to get a bad rap in the current carb-phobic dietary environment, but university researchers are working on producing a ‘super spaghetti’: pasta that’s better quality and better for you.
Reformulating discretionary food for better public health outcomes
29 August, 2012Marrying food intake styles and consumer desires with healthy food options is not always simple. Consumers are eating more discretionary food and snacking more. According to market research company The NPD Group, more than half the US population is snacking two or three times a day.
Feeding your gut bacteria
29 August, 201290% of the cells in our bodies are bacteria and the species making up this microbiome can significantly influence health. It now seems that having healthy gut bacteria could have as much to do with a strategy that insurance companies use to uncover risk as with eating the right foods.
Aquaculture to provide 60% of fish production by 2020: report
28 August, 2012Aquaculture will provide 60% of all fish production by 2020, according to new research conducted for Worldwatch’s Vital Signs Online service.
‘Anti-hunger’ yoghurt ingredient
25 August, 2012A proof-of-concept clinical trial of an ‘anti-hunger’ ingredient for yoghurt, fruit shakes, smoothies and other foods that makes people feel full longer and eases their craving to eat has had promising results.
Project aims for waste-free processing of fish and oil plants
22 August, 2012The APROPOS project seeks to re-use protein- and oil-rich side streams from fish and oil plant processing.
Novozymes develops malic acid-producing fungus
22 August, 2012Novozymes has developed a fungus that produces malic acid from renewable raw materials instead of oil.
