We know sugar is not very good for our waistline, but new research out of the US has found the negative impacts of sugar may extend even further: to your brainpower. And don't think that because you don't add sugar to your coffee you're immune, because you're probably consuming more than you think.
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Undeclared “meat glue” used in countless American products
First it was “pink slime” horrifying consumers in the US, now it’s emerged that millions of Americans are also consuming “meat glue” each week.
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220 000 cases of diabetes could be prevented by 2025
Australian researchers have examined three options for beating obesity and discovered they could prevent about 220 000 cases of type 2 diabetes nationwide by 2025.
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Anti-obesity program fails to reduce BMI’s of girls in low-income areas
An Australian-based program to tackle obesity has failed to reduce the Body Mass Index (BMI)’s of adolescent girls in disadvantaged areas.
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Garlic compound can prevent food poisoning
An ingredient in garlic has been found to be 100 times more powerful than two popular antibiotics at fighting one of the most common causes of food poisoning.
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Quarter of juice boxes contain 25 per cent real juice: Choice survey
A quarter of ‘poppers’ or juice boxes marketed as fruit juice in Australia actually contain 25 per cent or less actual fruit juice, a new Choice study has found.
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When it comes to juice, keep it simple, stupid
Fruit drink, fruit concentrate, fruit flavouring, but where's all the real, proper juice? Some companies are going back to basics with their juicing, and consumers can't get enough.
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Organics could feed the world: expert
Organic food will play a large part in feeding the growing world population, according to an expert.
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Burger King to use roam free eggs and pigs by 2017
Burger King has announced it will only use animal products that come from free-range farms by 2017.
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Airplane food tastes strange … and here’s why
Many people find being high up an unpleasant experience. This is not just mountain sickness or acrophobia – it turns out our taste buds too have no head for heights.
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KFC chicken paralysed girl, court finds
A judge has ruled that fast food chain KFC is responsible for the brain damage of a young girl who was left paralysed by food poisoning.
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China’s Coca-Cola Shanxi denies workers’ claim of contaminated products
Chinese authorities have denied there are any problems with it’s locally-manufactured Coca-Cola Shanxi Beverages, after an employee claimed mass chlorine contamination.
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Salt levels in fast food varies between countries
It’s pretty common knowledge that the salt content in fast food is high, but new research shows that the exact level varied between countries, even if it’s the same chain.
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Fresh calls for a “fat tax” in Australia
Another Australian health group has joined the chorus of organisations demanding better initiatives to encourage healthy eating.
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John West tinned tuna variety recalled after glass fragments found in product
A line of John West tinned tuna sold in Australian supermarkets, after glass fragments were found in the product.
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“Reduced salt” label reduced taste perception: study
A “reduced salt” label on a food product will make a consumer experience a reduced level of taste, even if it is not in fact lower in salt.
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Duncan Hines recalls two cake mixes over undeclared allergens
Two variations of cupcake mixes have been recalled over undeclared allergens in the product.
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New application could reduce risk of Listeria
Food Standards Australia New Zealand (FSANZ) wants submissions on an application for a processing aid which reduces the risk of Listeria.
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SPC Ardmona changing strategies to stay afloat
In response to the difficulties Australian food manufacturers face, including the supermarket price wars and the high Australian dollar, SPC Ardmona is embracing new packaging technology to reduce costs.
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Pregnant women avoiding “risky” foods lacking proper nutrition: study
An Australian study has found women has found that many Australian women who are pregnant or trying to conceive are not getting adequate nutrition because they’re avoiding potentially “risky” foods.
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