This week we released our Food and Agribusiness Roadmap which predicts three areas of opportunity for business in the sector to grow.
Taste dictates most food choices, but there’s more to it than just the taste buds on your tongue.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
The populations of most Western countries report eating far less fruit and vegetables than they’re supposed to. So what’s making it so hard for us to get to the recommended ‘two and five’?
Our Low-Carb Diet Book helps people with or at risk of developing type 2 diabetes. We know it can be tricky to start a new diet, so we’ve created some videos so you can cook along with us!
From cutting hospital wait times, an app for heart attack recovery and making healthier food, we go in for a check-up on some of our innovations keeping Aussies in tip-top shape.
We undertook one of the largest and complex diet and lifestyle intervention studies in Australia with type 2 diabetics and found those on a low-carb diet require 40 per cent less diabetes medication and was three times more effective at reducing blood glucose spikes.
Our survey results have found that most Aussies tend to over-think and have too high expectations of themselves when dieting, which can derail the best intentions.
Recently, two regulated, voluntary systems were introduced for use on food packaging in Australia to help consumers to make informed choices. However, as good as the intentions of these systems can be, they’ll amount to very little if no one reads or trusts them. That’s why we’ve conducted a survey with over 1,700 South Australians to see what they care about in food labels and were surprised to find a majority one in three felt country of origin was most significant – above nutritional information or ingredients.