In a win for pasta lovers, a recent study has discovered how to make the perfect pasta; by combining eating quality with health benefits to reduce lifestyle diseases with nutritious, low glycaemic index (GI) pasta.
People are consuming three to four milligrams of plastic for every 100 grams of rice they eat, with the number jumping to 13 milligrams per serve for instant rice, according to University of Queensland research.
Researchers are working to design faster, cheaper, and better ways to store food.
From MasterChef to MKR, the world’s best chefs have taught us how to barbeque, grill and panfry a steak to perfection. But while the experts may be seeking that extra flavour, new research from the University of South Australia suggests high-heat caramelisation could be bad…
The Australian government needs a strategic policy approach to food, according to a new report by the Commission for the Human Future.
New research from Edith Cowan University has shown some of our least favourite vegetables could be the most beneficial when it comes to preventing advanced blood vessel disease.
Australians who have been economically impacted by COVID-19 are doing it tough. The bills keep coming in and the family still needs to be fed. Yet the average Australian family continues to waste around $3,000 per year on food that isn’t being eaten, often due…
Indigenous values should be at the centre of conservation planning and decision making to ensure more equitable environmental and cultural outcomes, according to research by a Charles Darwin University PhD candidate.
AUSVEG is urging Australians to buy more vegetables to give themselves the best opportunity to meet the guidelines for vegetable intake, following the release of a report from the Australian Bureau of Statistics (ABS) that indicates Australians are only buying enough vegetables for 2.3 daily…
Incorrect labelling of food products is causing too many allergic reactions and needs to be more tightly regulated, a University of Melbourne researcher says.