Bioplastic factories from microbes
14 March, 2014What if bacteria and algae could produce our plastics for us with no need for petroleum? European scientists believe this could be possible and are experimenting with bacteria and algae to turn them into 'bioplastic factories'.
High-protein diets can stave off decline in elderly
13 March, 2014The high-protein craze could hit a demographic not usually targeted by fad diets: the elderly. A new study has found that a diet high in animal protein may prevent functional decline in elderly people - particularly men.
ANMF backs star rating system
11 March, 2014The Australian Nursing and Midwifery Federation has voiced its support for the Star Rating system, which it says will help consumers make healthier food choices, leading to a decrease in obesity levels and related illnesses like type 2 diabetes and stroke.
80% of hospital food contaminated with ESBL-producing E. coli
10 March, 2014A new study may have cemented hospital food's bad reputation. The study found that more than 80% of raw chicken in hospitals was contaminated with an ESBL-producing E. coli strain which is resistant to antibiotics.
Calorie counting off the menu
10 March, 2014Researchers have shown that calorie restriction has no beneficial effects on life span in mice. The researchers found that not all calories are created equal: protein, carbohydrate and fat have very different effects on food intake, health and ageing.
Wine research gives excellent return on investment
07 March, 2014Investing in research into wine yeast pays off, new research shows. An independent study commissioned by the GWRDC has found that $1 spent on research into improving the performance of yeasts generates $7.40 in returns to winemakers.
Benchmarking trial for sparkling wine closures commences soon
07 March, 2014The world's first large-scale benchmarking trial for sparkling wine closures is due to commence in 2014. To be conducted by the AWRI, the trial will evaluate the impact of a range of different closure technologies on bottle-fermented Chardonnay Pinot Noir.
WHO recommends cutting sugar intake in half
07 March, 2014The World Health Organization (WHO) has sugar in its sights, recommending that consumers aim to cut their sugar consumption in half to 5% of total daily calories.
From cassava to KFC: global standardised diet threatens local crops
06 March, 2014A new study of global food supplies has confirmed what experts have long suspected: in the last 50 years, human diets around the world have grown more and more similar - by a global average of 36%.
Saturated fat: unfairly targeted?
06 March, 2014A US cardiovascular researcher and doctor has made waves within both the medical and research sectors by publishing an editorial arguing that the theory that saturated fat raises cholesterol levels is false.
Canned food can do you good, study shows
05 March, 2014Canned food has received the tick of approval after an analysis of more than 40 scientific studies found that canned foods are a good way to help people increase their fruit and vegetable intake, regardless of geography or income level.
Dark chocolate proven beneficial for heart health
04 March, 2014Researchers from The Netherlands have found that dark chocolate helps restore flexibility to arteries while also preventing white blood cells from sticking to the walls of blood vessels.
Even low-level BPA exposure is too much, expert says: primate foetuses affected
03 March, 2014Daily exposure to Bisphenol A (BPA), even at very low concentrations, has been shown to cause foetal abnormalities in primates, raising questions about its effects on human foetuses.
Strawberries shown to reduce cholesterol
26 February, 2014Eating strawberries can lower your cholesterol, researchers have found, but you may need to eat quite a lot - in the order of half a kilo each day - to have the desired effect.
Safer baby food through high-pressure thermal sterilisation
25 February, 2014Treating baby food puree with high-pressure thermal sterilisation (HPTS) instead of conventional thermal processing showed a reduction of furan, food scientists from the Technische Universität Berlin have found.
