Food fortified with folic acid is associated with reduced rates of congenital heart defects, according to Canadian research.
Government and industry stakeholders have met to progress the work of the Healthy Food Partnership.
Vegetables don't just keep you healthy, they make you smell better too.
Forty-eight years after noroviruses were first identified, researchers have found a way to grow them in the lab — opening a path for researchers to develop systems to prevent and treat norovirus infections.
The first comprehensive facility for the analysis of complex carbohydrates ('glycans') in the Southern Hemisphere has opened at the University of Adelaide's Waite campus.
Italian scientists have identified a gene which may be involved in regulating coffee consumption.
Scientists may be closing in on a way to trick our brains into believing that desserts and other foods contain more fat, sugar or salt than they actually do.
Scientists are moving closer to commercial production of a fruit protein called brazzein that is far sweeter than sugar — and has fewer kilojoules.
Do consumers understand the differences between 'best before' and 'use by'? And has recent attention on food waste reduction changed consumer behaviour in relation to food shelf life?
University of Adelaide researchers are developing new high-yielding, stress-tolerant cereal varieties, by improving plant breeding strategies.
Researchers from Spain are working towards modifying the surface properties of materials to obtain specific properties at a lower cost.
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.