Would you share food with strangers?
22 October, 2015We're happy to donate food but not so keen on accepting it. That's the finding of a QUT study investigating ways to reduce domestic food waste.
No vegetarians at Stonehenge
22 October, 2015The Stonehenge builders were fond of a BBQ, consuming pork and beef in large, organised feasts. But vegetarians were thin on the ground, and milk may have occupied a ceremonial place in society.
Same rice, different insulin response
20 October, 2015A study has found that Singaporean Indians have more insulin released into their bloodstreams following a carbohydrate-rich meal than their Chinese and Malay compatriots, to maintain the same blood sugar levels.
Dodgy canteen logos misleading consumers, says CHOICE
20 October, 2015CHOICE has called for an end to misleading labelling that uses self-made school canteen certifications to provide 'health halos' for nutrient-poor and processed foods.
Fifteen-million-dollar vans: Tasty Fresh Food Co sets the standard for charitable giving
20 October, 2015Over its 20-year relationship with the Vinnies Soup Van program, Tasty Fresh Food Co has donated over $15 million worth of food to the homeless and marginalised.
US food consumers prioritise price and nutrition
20 October, 2015Americans care most about the cost and nutrition of their food, prioritising these factors over concerns about GMOs, organics and antibiotic-free food.
How apples plus caramel equals Listeria risk
15 October, 2015A deadly outbreak of listeriosis linked to caramel apples has prompted US researchers to discover how a food that is made from two ingredients usually considered low risk could have become contaminated.
Implementing a food safety culture in your business
13 October, 2015A food safety faux pax can kill hundreds more than a workplace accident so why is food safety not as ingrained as OHS in businesses? Ben Bowering, the director of rulethirteen, has been working with food businesses and auditing and certification for over 30 years. Here is his take on implementing a food safety culture and food safety leadership.
Longer lunches equal healthier choices for kids
13 October, 2015Children are more likely to eat fruits and vegetables when given at least 25 minutes for lunch, according to a new study.
Instructions: Take dairy product with your probiotic
13 October, 2015The manner in which a probiotic is delivered — whether in food or supplement form — could influence how effective that probiotic is in delivering the desired health benefits.
Seasonal eating: how the weather makes us fickle
12 October, 2015It makes sense that the weather influences the food we choose. But it seems it can also influence the food we think we like.
Achieving energy efficiency in the food and beverage industry
07 October, 2015Food industry companies are increasingly confronted with the challenges of climate protection and sustainable development. The motto is: more efficiency, less CO2. What savings potential can still be achieved in modern food production?
2 Sisters invests £55 million to drive growth in its ready meals
07 October, 2015One of the UK's largest food producers, 2 Sisters, is investing £55 million in its Meal Solutions Division to support further growth, create state-of-the-art manufacturing facilities and secure jobs.
Minimising waste in school lunches
07 October, 2015Currently around 45% of all food served at schools is wasted, with vegetables being wasted the most (51%) — even though it is well known that most children do not consume enough fruits and vegetables in their diet.
From food waste to fertiliser
07 October, 2015In one of Melbourne's quintessential laneway cafe districts, 60 local businesses are diverting tonnes of food waste from landfill.
