Prepared Food > Trends

Sunny Queen MD: Commonwealth Games presents opportunities for the food industry

21 November, 2017

The 2018 Commonwealth Games will be hosted in Brisbane, and Sunny Queen Managing Director John O'Hara suggests this could present an invaluable opportunity for the food and catering industry in Queensland.

Aged-care nutrition becomes bigger part of Trisco Foods business

16 November, 2017

Australian manufacturer Trisco Foods has announced its acquisition of the Enprocal and Prime Nutrition brands, allowing the company to further gain traction in the aged-care market.

Schweppes competes with Fever-Tree in the premium drinks market

15 November, 2017

Schweppes (Coca-Cola) has announced a new range of premium tonic water, Schweppes 1783, and plans to inject £6.6m into its marketing to combat competitors in the UK.

No mo waste: turn moustaches into Doorstaches to help the environment

14 November, 2017 by Nichola Murphy

What will happen to all that face fur when Movember comes to an end? Shave it? Of course. Bin it or flush it down the sink? 42BELOW hopes not.

Consumers most concerned about provenance in foodservice

08 November, 2017

According to The NPD Group, 19% of Australian consumers identify provenance as the most important characteristic at foodservice occasions.

Can gut bacteria influence your mental health?

08 November, 2017 by Nichola Murphy

Two studies have contributed to a growing body of scientific research that supports the connection between the human gut microbiome and brain function, particularly post-traumatic stress disorder (PTSD) and Alzheimer's disease.

Research shows 45% of food allergies develop in adulthood

30 October, 2017 by Nichola Murphy

While allergies often occur in children, new research suggests that the prevalence of food allergies is increasing and almost half of all adults suffering with a food allergy developed it during adulthood.

Scientists find physiological approach to restoring intestinal health

30 October, 2017

Scientists at Hokkaido University have used antimicrobial peptides to restore the gut's ecosystem without impacting healthy microbiota.

What are the genetic causes of food allergies?

30 October, 2017

A study has found five genetic risk loci that highlight the importance of skin and mucous membrane barriers and the immune system in the development of food allergies.

US users can now order food on Facebook

17 October, 2017

Navigating your way through all of the food ordering services is becoming increasingly complicated, and Facebook argues this was the reason behind its new feature that allows users to order meals from ordering services within their app.

Tackling the invisible obesity problem

17 October, 2017 by Nichola Murphy

Being slim does not necessarily mean being healthy, according to research from A*STAR. Asian populations are more likely to store internal fat wrapped around their organs, while maintaining a slender outward appearance.

Shifting trends in workplace birthday celebrations

13 October, 2017

Birthday celebrations are the perfect excuse to go out for lunch or order in cake, especially in the workplace. But online office catering company Order-In suggests these traditions are beginning to change.

Award highlights health condition affecting 1 million Australians

27 September, 2017

Bernadette Eriksen's business Flavour Creations has been researching and developing texture-modified food and drink products for people suffering with dysphagia since 1997. Her efforts were celebrated recently when she won the Greater Brisbane Woman in Business of the Year Award 2017.

Diet dilemma: why weight loss depends on gut bacteria

19 September, 2017 by Nichola Murphy

Some people lose weight more easily than others and this could be due to the type of bacteria in the dieter's intestines, according to a study published in the International Journal of Obesity.

How is your personality impacting your diet?

18 September, 2017 by Nichola Murphy

The CSIRO Diet Types survey analysed the eating habits and personality traits of over 90,000 Australian adults and established five main diet types.

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