The â€˜appleâ€™ body shape that increases the risk of diabetes and heart disease may be accelerated by eating trans fat, according to new animal research at Wake Forest University School of Medicine.
Rising world demand for organic foods is a major factor behind innovative prawn research being conducted by the Department of Primary Industries and Fisheries.
The health benefits associated with consuming Omega-3 oils have been highlighted in a new Federal Government guide to the nutritional values of foods.
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.
Antioxidants are believed to have substantial health benefits and raspberries in particular are a good source. In fact, raspberries may have 10 times more antioxidants than tomatoes or broccoli. Further, raspberries contain some specific antioxidants that are found almost nowhere else.
Ricotta cheese could provide Commonwealth Games athletes with an alternative to the â€˜rocket fuel and designer drinksâ€™ now popular with muscle men, gym junkies and fitness fanatics.
Salmon is rich in essential fatty acids, in particular the Omega-3 family of fatty acids. The description 'essential' means that the body cannot synthesise or can only synthesise limited amounts of the substance in question.
A new experimental wheat variety has been created using RNAi gene silencing techniques that could provide benefits in the areas of bowel health, diabetes and obesity, CSIRO has developed a new experimental wheat variety.
Some commercial poultry processors have begun using a bacterial culture developed at the University of Arkansas that can sharply reduce the levels of pathogenic Salmonella and Campylobacter in live poultry.
Ever since the advent of recombinant-DNA technology, scientists have conceived that it will be feasible to create entirely new enzymes for specific needs, including in the production of foodstuffs.
High tech analysis of milk from an echidna will assist Australian Dairy CRC scientists to discover new components, known as bioactives, which may have health and nutritional benefits for humans.