Australians getting fatter on healthier food
10 August, 2007 by Keiran Jones
The Australian and New Zealand nutraceuticals market is booming, according to a report by international market research company, Frost and Sullivan
Restaurants salting us to death
02 August, 2007
The Australian Division of World Action on Salt and Health (AWASH) is calling for a major reduction in the salt content of processed and restaurant foods, following a recent report from the American Medical Association (AMA).
Risk-based safety assessment needed for ingredient in NZ baby formula
17 July, 2007
The acting chief executive, Director-General of the New Zealand Food Safety Authority (NZFSA) for purpose of section 37 of the Food Act 1981, is advising parents and caregivers that Nutricia Karicare Gold Plus Infant Formula and Follow-On Formula both contain added substances called fructo-oligosaccharides (FOS).
Gluten-free pasta wins AIFST award
25 June, 2007
A process developed by Victorian-based Roma Foods Pty Ltd to make rice and maize gluten-free pasta spirals to export to Italy has won the coveted Australian Institute of Food Science and Technology (AIFST) Incorporated, Food Industry Innovation Award.
Healthy food - a healthy habit
19 June, 2007
Two recent research projects have shed light on how infants develop tastes for particular foods and to what extent older people lose their ability to smell, taste and perceive different foods, spiciness and texture.
Fish oil capsules now in food
13 June, 2007
Microencapsulation technology is being utilised to store healthy omega-3 oils in processed foods, under an agreement between Food Science Australia (FSA) and the Clover Corporation.
Beer as a natural energy resource
11 May, 2007
A joint project between the University of Queensland (UQ) and Foster's to produce electricity from beer wastewater has won $140,000 from the Queensland Government's Sustainable Energy Innovation Fund.
Australian children undertake physical activity survey
21 February, 2007
One of the most important surveys of children ever to be undertaken in Australia is occurring nationally with thousands of phone calls to families across Australia inviting them to participate.
IADSA keeps up the fight for key additives in food supplements
13 February, 2007
The International Alliance of Dietary/Food Supplement Associations (IADSA) has pledged to continue fighting to retain key additives used in food supplements in the Codex ‘General Standard for Food Additives’ list this year.
Marinade and stir-fry sauces
12 February, 2007 | Supplied by: Kikkoman Australia Pty Ltd
Three marinade and stir-fry sauces have been released by Kikkoman.
Fiddling with functional food
09 February, 2007 by Janette Woodhouse
In Third World countries, the value of the market for nutritional supplements is just under double that for functional foods. However, in the affluent First World, the functional food market is greater than the supplement market
Nutrition studies' conclusions tied to funding source
10 January, 2007
A systematic analysis of the medical literature shows that nutrition studies'' conclusions correlate with who funds them – much like the bias found for pharmaceutical studies, but with potentially greater public health implications.
Hello Halal
11 December, 2006 by Janette Woodhouse | Supplied by: http://www.Halalaustralia.com.au/
The Australian 2006 census figures are not out yet but they will undoubtedly reveal significant growth in domestic demand for Halal products similar to the 40% growth experienced between 1996 and 2001
Everyday beliefs about food refuse to give way to scientific evidence
31 August, 2006
Marieke Saher’s recent doctoral dissertation for the Department of Psychology at the University of Helsinki analyses everyday beliefs about food and health. By these beliefs she refers to people’s ideas about whether certain foods are healthy, what might have caused a stomach upset or whether a medicine really works.
Study reveals latex allergens in packaging
09 August, 2006
A recent study by Leatherhead Food International revealed that up to one third of food packaging may be contaminated with latex and the latex can be transferred to food in some cases. In one unnamed chocolate biscuit, the latex was 20 times the level that instigates a reaction. The wrapper contained 85ng/ml of latex.
