In Australia, producers of frozen vegetables are missing an opportunity to help consumers create high-quality, home-cooked healthy meals without sacrificing time. More Australians are starting to prioritise eating more healthily, and to do so, market research specialist Mintel has information from its surveys that points to increasing fruit and vegetable intake. This is done by … Continue reading Opportunity for frozen vegetables in health-focussed diets
Australia’s largest organic awareness campaign will be taking place once more throughout September during Australian Organic Awareness Month (AOAM). Held each Spring, the organic industry’s leading body – Australian Organic – will be promoting the importance of certified organics for both consumer well-being and the environment. The campaign aims to educate and assist Australians everywhere … Continue reading Organics awareness month launched in September
The value and volume of fresh Australian vegetable exports have increased in 2017/18, following strong trading conditions in key export markets in Asia and the Middle East, and increased demand for Australian-grown vegetables. The value of fresh Australian vegetable exports increased by three per cent to $262.4 million in 2017/18, Ausveg reports. The industry is … Continue reading Demand for fresh Australian vegetables continues to rise
Australia’s garlic industry has developed a new framework to push the quality and amount of garlic grown on Australian soil. Only about 20 per cent of garlic sold in Australia is grown domestically. With the Farming Together program, growers aim to expand production of late-season garlic to meet market demand from April to November – … Continue reading Plans in place to grow garlic produced on Australian soil
Eco conscious millennial consumers are reshaping demand for alternative sources of protein according to New Zealand’s largest manufacturer of vegetarian foods.
Scientists have come up with an innovative approach to tackling Australia’s poor vegetable intake, with the launch of a new app that challenges people to eat more veggies.
Getting more greens into your diet could cut your risk of heart disease and stroke by as much as 40 per cent, according to new research from Edith Cowan University. Researchers from ECU’s School of Medical and Health Sciences studied the diets of more than 1000 Western Australian women, focusing on nitrate intake derived from … Continue reading Green vegetables linked with better heart health
Regional and remote kids face unique challenges when it comes to eating the recommended amount of vegetables, new research has found.
Children are not eating anywhere near enough vegetables and are relying too much on unhealthy snack foods for energy, the latest Chief Health Officer’s Report shows. Health Minister Brad Hazzard and NSW Chief Health Officer Dr Kerry Chant today launched the report, What NSW children eat and drink, which shows that only one in 20 … Continue reading Children not eating enough vegetables – report
Australian fruit and vegetable growers have been warned by a visiting US horticulture expert that while the quality of their produce is “better than ever before”, the demands of the average consumer now starts at “perfection”. In Australia this month to meet with local growers, Rabobank’s California-based senior fruit and vegetable analyst Dr Roland Fumasi … Continue reading “Perfection” now just the starting point for Australian fruit and veg
Observational studies show that diets high in vegetables, fruits, other plant foods, and good-quality proteins are associated with reduced depression.
Food as medicine: why do we need to eat so many vegetables and what does a serve actually look like?
This is the first article in a three-part package “food as medicine”, exploring how food prevents and cures disease. Most Australian adults would know they’re meant to eat two or more serves of fruit and five or more serves of vegetables every day. Whether or not they get there is another question. A recent national … Continue reading Food as medicine: why do we need to eat so many vegetables and what does a serve actually look like?
While the veggie patty is not going to totally replace lamb, chicken or beef as Aussie staples any time soon, the number of Australians identifying as a vegetarian is rising steadily.
By embedding leaves with carbon nanotubes, MIT engineers have transformed spinach plants into sensors that can detect explosives.
Adelaide food producer Spring Gully Foods has launched a range of pickled vegetables packaged in innovative ‘lift and drain’ baskets.
While tomatoes, cucumbers and pumpkins are fruits in the botanical sense, language changes and words take on the meaning that people broadly agree upon and use.
Researchers at Macquarie University have found that men who eat more vegetables smell more appealing to women.
Globally, new opportunities are emerging for so-called flexitarians, who mainly eat a plant-based diet, but do occasionally eat meat.
In case you’ve forgotten the section on the food web from high school biology, here’s a quick refresher. Plants make up the base of every food chain of the food web (also called the food cycle). Plants use available sunlight to convert water from the soil and carbon dioxide from the air into glucose, which gives them … Continue reading Why it’s impossible to actually be a vegetarian
The cost of fresh food is the number one factor straining the household budgets of Australian families, according to a new report. According to the Spend Sacrifice Report compiled by comparethemarket.com.au, the cost of food is a source of anxiety for 88 per cent of families. And the foods causing the biggest worries are fresh … Continue reading Cost of food stretching household bubdgets: report