Research: Inflammatory food could contribute to muscle aging
23 January, 2024Inflammatory foods may contribute to muscle degeneration in people aged over 65, University of the Sunshine Coast research has found.
How do our bodies metabolise flavonoids?
06 December, 2023With plant-based lifestyles becoming more popular, the power of foods such as broccoli, celery and tofu, rich in flavonoids, is becoming clearer.
Using neuroscience in the development of new food products
23 November, 2023Givaudan is collaborating with a neuroscience company to help it establish a better understanding about consumer preferences during food product development.
Creating a super spud
24 October, 2023Researchers from McGill University have created a potato super pangenome to identify genetic traits that can help produce the next super spud.
Are some food products addictive?
16 October, 2023Researchers claim global health could be improved by acknowledging that certain types of processed foods have addictive properties.
Could fruit flies help with personalised nutrition?
24 August, 2023Personalised nutrition has long been considered a futuristic way of thinking, so how could fruit fly research help get it closer to reality?
Research: Dairy milk may be critical to global nutrition
28 June, 2023Despite its environmental trade-offs, researchers have found that dairy milk may be a critical, low-energy source of vitamins and minerals.
Aussie yams in the spotlight
28 June, 2023Research from the University of Queensland has put a spotlight on Aussie yams, which may soon be cultivated for their potential nutritonal value.
Fonterra announces first nutrition science investment
13 June, 2023Following the creation of a dedicated nutrition science branch within the Co-op, Fonterra has announced an investment in US-based company Pendulum.
Plant-based yoghurt vs dairy yoghurt — nutrition study
08 June, 2023In a comparison of plant-based vs dairy yoghurts, almond milk yoghurt came out on top in terms of nutritional density but a hybrid product could have potential.
The rise of sourdough: is it the heathiest bread?
07 June, 2023In recent years, sourdough bread has gained popularity as a health food; however, researchers have found it may not be healhiest choice, unless it's wholegrain.
The conundrum of plant-based alternatives
30 May, 2023Australian food scientist Dr Hazel Mactavish-West believes many plant-based alternatives are failing to deliver on taste, promise, price and nutrition.
Plastics pervasive across entire food chain
23 May, 2023A study led by CSIRO has found that micro and nanoplastics are pervasive in our food supply and may be affecting food safety and security on a global scale.
Gut microbiome research funding recipients announced
17 May, 2023Danone North America has selected this year's recipients of the 2022–2023 Annual Gut Microbiome, Yogurt and Probiotic Fellowship Program.
Research: Defining junk food
02 May, 2023An analysis of food policies by researchers has aimed to define 'junk food' and determine which foods should be subject to health-related policies.
