Meet our researcher: Professor Michelle Colgrave
Professor Michelle Colgrave leads our Future Protein team. See how she uses proteomics to improve human health, agriculture and food.
Know what you’re eating with our vegetarian low-carb meals
There are heaps of vegetarian low-carb recipes out there. But our Low Carb Diet and Lifestyle Book gives you the nutritional information.
Living a low carb lifestyle just got easier
Wanting to eat healthy but low on time? Put down the takeaway menu and find out how we are serving up nutritious ready-to-eat low carb meals.
Kids and veggies: the science of becoming a food adventurer
Kids and veggies are not the best of friends. But we've launched a new program that encourages primary school kids to eat more veggies.
Low carb lifestyle: a high reward for managing type 2 diabetes
Our Low Carb Diabetes Diet & Lifestyle Solution book gives you the low down to help manage type 2 diabetes.
Love your guts. Now, more than ever before!
You’re washing your hands, your sanitiser comes with you everywhere and you can confidently keep your social distance. Now let’s think about how our gut health can help bolster your COVID-19 defences.
Snack like a snacc: healthy filling munchies
Now we’re all spending more time at home, you might find you're snacking more between meals. If you're looking for healthy filling snacks, we've got you.
Meat your heart out with our plant-based mince
We've helped develop a plant based mince meat alternative. Now you can get it to your door from meal-kit delivery company Marley Spoon.
Isolation eating: the struggle is real!
Are bad eating habits starting to creep in while you're in isolation? We chat to nutritional scientist and dietitian Dr Pennie Taylor for some tips.
The wash-up on coronavirus and food
You can continue to eat fresh fruit, vegetables and salads. There is no evidence to suggest you can become infected from coronavirus from your food.
Diversity, innovation and food: an Italian’s guide to leftovers
Diversity and innovation go hand in hand. We're celebrating diverisity this Harmony Week. Pia Gava shares her Italian influence on food and using leftovers.