Food process water may hold key for seaweed aquaculture
01 April, 2022Scientists have used discarded but nutrient-rich water from food processing to increase the growth rate and protein content of seaweed.
Egg study seeks to crack the cholesterol mystery
21 March, 2022Conducted by the University of South Australia, a new study hopes to understand whether or not eggs can lead to or prevent cardiovascular disease.
Ambitious plans in the National Obesity Strategy
07 March, 2022The federal government has announced a number of ambitious plans in the recently launched National Obesity Strategy, including a possible pricing approach.
Getting mushrooms on the menu to help improve health
24 February, 2022Nutrition Research Australia is working with the Australian food sector to help solve nutrition problems, such as vitamin D deficiency, using mushrooms.
Making future foods more tasty
01 February, 2022Danish researchers have developed an X-ray method that could optimise foodstuffs in relation to their taste, texture and nutritional content.
Added sugar labelling on NIP, new standard coming
27 January, 2022After FSANZ released its review on how foods with added sugar are labelled, the organsation will begin work on amending the standard.
Nestlé develops healthy grain ratio concept
19 January, 2022The concept helps consumers understand the ratio of fibre, sugars and carbohydrates, a good balance of which is needed in a healthy diet.
Study links grape consumption to healthy gut
17 November, 2021Recently released research connects the dots between better gut health and the regular consumption of grapes.
Upcoming database collects nutrition info on branded foods
16 November, 2021The database will feature the nutritional information from branded foods and beverages sold in Australia and will have most food information by 2023.
Australians drank responsibly during lockdowns
01 November, 2021An analysis of wastewater by the Australian Government shows Australians drank responsibly, allaying fears of overconsumption during lockdowns.
There's room on the plate for processed food
18 October, 2021A study has shown that processed food can be included as part of a nutritious and affordable diet.
Scientists develop high-tech food health ranking tool
15 October, 2021Researchers have developed a profiling tool that ranks thousands of foods and lets consumers and manufacturers easily compare the healthiness of ingredients.
Low-sodium salt to improve health
02 September, 2021Research has found that those who use a low-sodium, high-potassium diet have a reduced chance of stroke.
Scientists create artificial stomach to understand digestion
11 August, 2021The scientists hope the findings could help in the effort to fight obesity and enhance drug absorption.
The science of scent for flavour in food
22 July, 2021 by Emily Caldwell, Ohio State NewsResearchers study sense of smell to optimise food for consumption.
