When it comes to pasta sauce and condiments, tomato-based sauces and ketchup are two popular choices in Australian households. Both are incredibly versatile and can add a burst of flavour to your favourite dishes (plus, kids tend to love it on everything)....

Isomaltose is a lesser-known member of the carbohydrate family. As a disaccharide composed of two glucose molecules linked by an α-1,6-glycosidic bond, isomaltose has some distinct characteristics. For example, Isomaltose has different digestibility properties than other sugars like maltose. It can have a slower absorption rate, leading to a slower and more controlled release of glucose into our...

When it comes to sugar substitutes, erythritol has become a popular option for those who crave sweetness without the calories associated with many natural sugars. But what exactly is erythritol, and how does it measure up to traditional table sugar nutritionally? This article explores the sweetener erythritol, its production, chemical composition and its place in the world of sweeteners....

The human body has many intricate metabolic processes to utilise various sugars, including glucose and fructose, for energy to fuel our daily lives. Whilst glucose is the primary energy source for most of our cells, fructose also serves as an essential substrate for various metabolic pathways in our bodies. One intriguing aspect of our body's sugar metabolism is the liver's preference for...

Caramelisation is a fascinating culinary process that can add depth and complexity to your favourite dishes, turning ordinary ingredients into rich, flavourful delights. But what happens to the sugar content of a dish during caramelisation?...

The process of reviewing the Australian Dietary Guidelines has swung back into motion. After stakeholder surveys, some literature searches and a review of international food-based guidelines, the Expert Committee has now identified priority topics and research questions based on the following:...

The communique from the latest Food Ministers Meeting (FMM) held in Wellington, New Zealand on July 28 to discuss policy and regulatory matters included an update on added sugars labelling....

Jimmy Louie is an Associate Professor of Dietetics at the Department of Nursing and Allied Health of the Swinburne University of Technology. A/Prof Louie has a strong track record in nutritional epidemiology and is best known for his research on the association between carbohydrate nutrition (specifically glycemic index and added sugar consumption) and health outcomes....

A study on the nutrition and health claims used on foods and beverages in New Zealand has revealed that claims about vitamin and mineral content and gluten were the most common. Researchers examined 700 products across 16 product categories and compared this with previous data collected using similar surveys in 2014/15 and 2016/17....

The World Health Organisation (WHO) has published a new guideline on the use of non-sugar sweeteners intended to help inform the development of public health policies and programs....

Jimmy Louie is an Associate Professor of Dietetics at the Department of Nursing and Allied Health of the Swinburne University of Technology. Associate Professor Louie has a strong track record in nutritional epidemiology and is best known for his research on the association between carbohydrate nutrition (specifically glycaemic index and added sugar consumption) and health outcomes....

Humans have big brains. Humans are distinguished from other apes in having larger brains and an unusual life history that combines high reproductive output with slow childhood growth and exceptional longevity....