A new industry grant, to a team University of Queensland researchers, is expected to lead to an improvement in foods provided to elderly patients with swallowing difficulties. Led by the Australian Institute for Bioengineering and Nanotechnology’s (AIBN) Associate Professor Peter Halley, the multidisciplinary team will bring a more scientific process to the design of texture modified foods. “About 40 percent of elderly people have difficulty chewing and swallowing food, and this difficulty... ...Read more »

Nestlé, a world leading food manufacturer, is now attempting to create scientifically based foods to assist consumers in leading healthier lives. The Nestlé Research Center will work in combination with GE Global Research, the General Electric Company’s centralized research and development organization, to scientifically assess associations between body composition, metabolic status, diet and lifestyle habits. This unique relationship brings together the dynamic competencies of the Nestlé... ...Read more »

The creation of foods which cater directly toward specific consumer preferences and needs may appear a forlorn goal but Nestlé are seeking to make it reality. The Nestlé Research Center, Lausanne, Switzerland, is beginning a collaborative study with leading international brain research institutions, Alberto Santos Dumont Association for Science, Brazil, and the Brain Mind Institute of the Ecole Polytechnique Fédérale de Lausanne, Switzerland, to evaluate the influence of individual genetic... ...Read more »