Junk food shown to change eating behaviours
05 September, 2014Junk food changes eating behaviour in rats, causing them to stop seeking out novel foods, a new study has shown. The researchers say this could explain why excessive junk food consumption can weaken self-control and lead to overeating and obesity.
Tackling micronutrient deficiency with fortified condiments
04 September, 2014The answer to widespread micronutrient deficiencies? Condiments! Fortified condiments, that is. University of Illinois researchers are working with the WHO to fortify condiments and seasonings to redress micronutrient deficiencies.
A cup of tea and a fruit salad, followed by a brisk jog to the wine bar
03 September, 2014Research presented at the ESC Congress has revealed that daily fruit consumption cuts the risk of cardiovascular disease, while drinking tea reduces non-cardiovascular mortality. However, wine only protects against CVD in people who exercise.
Forget tanning: fruit and veg is the key to a truly healthy glow
03 September, 2014New research reveals that skin colouration from fruit and vegetable intake is perceived as more attractive than a suntan.
UK hospital admissions for malnutrition rise by 19%
03 September, 2014Reports of a 19% rise in the number of people in the UK who were admitted to hospital with malnutrition have prompted market researchers at Canadean to review their research into the areas of nutrition and consumer behaviour.
Gluten-free ingredient could cause allergic reaction
02 September, 2014Consumers buying gluten-free products could be unwittingly exposing themselves to a food allergen, according to a Kansas State University food safety specialist.
Seaweed to be used to produce bioplastics
01 September, 2014Researchers have developed a way to introduce sustainably cultivated seaweeds as feedstock for biodegradable bioplastics. SEABIOPLAS is an FP7-funded project that aims to develop a greener alternative to bioplastics.
Socioeconomic status predicts salt intake
01 September, 2014Researchers have found that British people from low socioeconomic backgrounds still eat more salt than those from higher socioeconomic positions, irrespective of where they live.
Bacteria that protects against food allergies identified
27 August, 2014Researchers have discovered that a common class of gut bacteria can protect against food allergies, potentially paving the way for probiotic therapies to treat food allergies.
Non-invasive device detects malformed chickens on the production line
25 August, 2014state of conservation of poultry and detects malformations by analysing its electrical properties. It is a non-invasive system that would help to guarantee the quality of the final product before it is delivered to the consumer.
Plastics from food waste
22 August, 2014Here's a novel approach to dealing with food waste: turn it into biodegradable plastics. A report on the process of converting cocoa, rice and vegetable waste into biodegradable plastics has been published in the journal Macromolecules.
Retsch Camsizer P4 particle size and shape analyser
20 August, 2014 | Supplied by: Metrohm Australia & New ZealandThe Retsch Camsizer system for the determination of particle size and particle shape has been upgraded. Compared to the previous model, the analyser has faster cameras with higher resolution, a stronger light source and new software features.
It’s not me, it’s my gut bacteria!
19 August, 2014Gut bacteria outnumber our own cells about 100-fold but this numerical dominance may not be their only claim to fame. It seems that these bacteria may very well be affecting both our cravings and moods to get us to eat what they want and may be driving us towards obesity.
Cardiometabolic risk increases with twice-weekly instant noodle consumption
15 August, 2014Research has shown that significant consumption of instant noodles (ramen included) may increase a person's risk for cardiometabolic syndrome.
CSIRO and Fonterra partner to drive sustainable dairy innovation
14 August, 2014 | Supplied by: Fonterra Co-operative Group LtdFonterra has partnered with the CSIRO to drive innovation in sustainable farming, manufacturing, health, nutrition and consumer dairy products. CSIRO will use its scientific capability to help propel Fonterra's V3 strategy.
