The sky's the limit for the future of food retailing. Photo: Mavis Wong/The Conversation

Features

Steering the future of food in a healthy direction

Robot assistants in supermarkets, talking vending machines and ‘smart’ pantries are on the horizon, but new food retail technologies should be pathways – not barriers – to better health, writes Kathryn Backholer.

Features

Plain, Greek, low-fat? How to choose a healthy yoghurt

Yoghurt is a rich source of protein, calcium and other nutrients, but – as this team of diet and nutrition experts explain – some products are better for you than others.

News

Depression treatment should involve dietitians: research

Health experts say depression treatment needs to change to incorporate healthy eating and are calling for the government to subsidise the cost of a dietitian for people with the debilitating mental condition.

Features

Multigrain, wholegrain, wholemeal: which bread is best?

Wholemeal, wholegrain, multigrain, sourdough, rye, white, high-fibre white, low GI, gluten-free … with so many choices of bread available, how are we to know which is best for our health? Dietetics lecturer Leah Dowling reports.

Features

What are antioxidants - and are they really good for you?

Antioxidants are everywhere – in superfoods and skincare, even chocolate and red wine – and products containing them are marketed as essential for good health, writes researcher Jacqui Adcock. But are they as good for us as we’re led to believe?