Woolworths store-baked soft white bread now contains 25% less salt and the company has also reduced salt in its wholemeal, grain and sourdough breads.
Research suggests that while most people can consume Quorn products safely, certain people who already react to fungi or moulds may may also react to Quorn.
The public authorities of the Federal Laender, as well as members of the specialist organisations of the agricultural sector, have analysed numerous samples of eggs, meat, dairy products and feedstuffs to determine their dioxin contents.
The Federal Institute for Risk Assessment in Germany recommends manufacturers avoid the use of nanoscale silver or nanoscale silver compounds in foods until such time that the data are comprehensive enough to allow a conclusive risk assessment which would ensure that products are safe for consumer health.
Herbal-Active is a freshly fragrant, pale green powder which contains a naturally derived mixture of essential oils from common culinary herbs. A simple 1% solution of Herbal-Active in water and used as a dip will safely and effectively work as a powerful antimicrobial, removing the moulds which accelerate the spoilage of food and also kill the food pathogens which can make people sick.
Australians are consuming 5-10 times more salt than they need, according to Associate Professor Bruce Neal, chairman of Australia Division of World Action on Salt and Health (AWASH)
New Zealand is in contention to be one of the top five consumer countries for energy drinks, while the US market rockets into first place, according to the latest report by global drinks consultancy Zenith International.
Food and drink manufacturers have turned their backs on additives and preservatives, preferring to go 'au naturel' and launch more 'additive- and preservative-free' products than ever before.
Experts who have reviewed a paper claiming a link between phthalates exposure and obesity say that the study should be taken with a large grain of salt.
The Australian beverages industry has lodged an application seeking permission to voluntarily add a maximum of 1.5 mg/L of fluoride to packaged waters. The application to Food Standards Australia New Zealand (FSANZ) was lodged by the Australian Beverages Council in conjunction with the Australasian Bottled Water Institute.
Food Standards Australia New Zealand (FSANZ) has released the results of its 21st Australian Total Diet Survey (ATDS) of preservatives in food.
No one wants food that has gone mouldy - least of all when they have only just purchased the product. But consumers are not exactly wild about food preservatives either. Packaging researchers are now introducing coated films to fight the battle of the bacteria.