Media drives consumer concern over food ingredients
13 September, 2016The dialogue around food, and perceived healthfulness or otherwise of certain ingredients, has gained momentum.
Are open plan kitchens making us eat more?
13 September, 2016US researchers have found that the dining environment can have significant impact on eating behaviour.
L-Nutra releases 'fasting with food' meal program
13 September, 2016Nutritechnology company L-Nutra has released a 5-day plant-based meal program described as a "fasting mimicking diet".
You should be scared of Salmonella
12 September, 2016 by Liz Wallace, HACCP ConsultantThe use of HACCP Approved thermometers can help food processors monitor and control temperatures and help to minimise the risks of abetting microbial contamination.
David Jones catering to the high-end ready meals market
06 September, 2016David Jones believes it can take a slice of the $100 billion Australian food market by catering to the top end of town.
Gut microbiomes and the modern diet
06 September, 2016Diets poor in plant-based fibres may be associated with imbalance and reduced diversity of human gut microbiomes, a study has suggested.
Jewel Fine Foods receives Telstra business award
05 September, 2016Jewel Fine Foods has won the 2016 Telstra Australian Medium Business Award.
Gut bacteria may hold key to obesity prevention
01 September, 2016A therapy that involves engineered gut bacteria may one day help reduce the health problems that come with obesity.
Joint venture sees Australian food headed for Asian childcare centres
30 August, 2016Australia's Beston Global Food Company has entered into a joint venture with Singapore-based MindChamps Holdings to provide foods to preschool children in 35 early childcare centres in Singapore and the Philippines.
Rision RosterCloud roster management platform
30 August, 2016Rision's RosterCloud is a simple and intuitive cloud-based rostering platform for the events and catering industry.
Texture modified diets — the challenge: maximising nutrition and consumption
23 August, 2016 by Samantha Murray*Eating is a fundamental pleasure in life. One of the biggest challenges for foodservices in aged care facilities is creating appealing and tasty meals to bring pleasure for residents requiring texture-modified meals.
The growing market for meat substitutes
23 August, 2016A 60% rise in global food and beverage launches using a vegetarian claim between 2011 and 2015 highlights the market opportunities available in the meat substitute market, according to Innova Market Insights.
Trek and taste in Tasmania to support Australian farmers
22 August, 2016Landcare Australia is hoping it can tempt adventurous Australians to taste their way down Tasmania's east coast on a week-long trek to raise money to support Australian farmers.
Limited fresh food access linked to heart disease
18 August, 2016A lack of accessible fresh food may increase the risk of developing the signs of early heart disease, according to research published in the American Heart Association journal Circulation.
From plate to podium: what does it take to fuel Olympic athletes?
15 August, 2016 by Helen O'Connor, University of Sydney; Fiona Pelly, University of the Sunshine Coast, and Janelle Gifford, University of SydneyJust over a week into the Olympics, most of those watching the events have had at least one moment of awe about the feats of athleticism on display. We all know that competing at the Olympics is the end product of years of training, but how much fuel do elite athletes need?
