One in three Australians are eliminating gluten, dairy or meat from their diets according to a diet survey conducted by the CSIRO in September last year.
About half the money spent on eating in the US goes on food cooked outside the home — indeed, the home-cooked calories consumed fell from 82% to 68% between the 1970s and the late 1990s. How is this affecting nutritional intake?
Researchers have discovered that although less food was wasted when recess was held before lunch, children consumed a greater amount of vegetables when recess was offered after lunch.
Since the first quarter of 2017 more than one million customers globally have used and ordered HelloFresh, the ready-to-cook Meal Kit Boxes.
A research team at the University of Queensland (UQ), funded by the Asthma Foundation of Queensland and the National Health and Medical Research Council, has been able to 'turn off' the immune response which causes allergic reaction in animals.
CSIRO research on 3D printed food could one day help those that suffer with dysphagia.
Understanding the role genes play in eating habits and food choices could lead to personalised diets that are easier to follow.
Melbourne, Perth and Wellington were named as Oceania's top three beer towns in Lonely Planet's Global Beer Tour.
A new nationwide study of young baby boomers contradicts the popular belief that fast-food consumption is concentrated amongst the poor.
In a study conducted by researchers at the University of Adelaide and published in Anthrozoös, the journal of the International Society for Anthrozoology, consumers chose to buy free-range or cage-free eggs over eggs from caged hens because they believe they taste better and are better quality.
Young children who recognise food name brands, such as Lucky Charms, M&M's and Cheetos, often eat unhealthy items that lead to their high body mass index (BMI).
Here are some key findings from Euromonitor International's 2017 edition of Consumer Foodservice.
Consumers are so convinced that healthy food is more expensive than cheap food that they simply do not believe that food is healthy unless it costs more.
More than 200 professional chefs will compete in the Chef of the Year and the Bocuse d'Or Australian Selection at the Foodservice Australia event at the Royal Exhibition Building, Melbourne from 28–30 May.
Convenience, time savings and healthfulness are driving the uptake and acceptance of meal kits in the US, with 25% of US adults having bought a meal kit in 2016.