Customers in the US can now buy crisp, juicy apples without fear they'll turn brown when they're cut, bitten or bruised, thanks to technology from CSIRO.
Since they are a good source of protein, PULSE (Protein Utilisation from Legumes for a Sustainable European crop) has been researching and developing protein ingredients from legumes.
NHS England Chief Executive, Simon Stevens, has announced they will be imposing a 250-calorie limit on confectionery sold in hospital canteens, stores, vending machines and other outlets.
ViscoTec suggests the key to creating personalised food is ensuring the aromas, colouring and probiotics are all dosed precisely.
Capol, part of the Freudenberg Chemical Specialities Business Group, has announced it is acquiring Colarôme, a specialist in natural food additives.
Four students from the University of Udine have created a vegan 'non-egg' made from plant-based ingredients as part of an assignment.
Rutgers scientists have found a way to genetically engineer corn to produce a nutrient called methionine in order to enhance its nutritional value, reducing animal feed and food production costs.
The Australian Government is providing financial backing of $1.3 million into the use of robots in antimicrobial resistance (AMR) on pig and chicken farms.
GlobalData's report 'Top Growth Opportunities: Dairy & Soy Food in Australia' predicts that the dairy and soy market will be worth US$13 billion between 2016 and 2021, with a compound annual growth rate (CAGR) of 4%.
Sugar is widely associated with health concerns and obesity, but Sunshine Sugar aims to be the first in the world to install the technology to produce a sugar that is rich in antioxidants with a low glycemic index, called nucane.
DuPont Nutrition & Health's SUPRO 90% protein nuggets have a high level of protein, and three new protein nuggets have been added to the product range.
The Northern Territory Farmers Association (NT Farmers) has resumed its membership with AUSVEG, the national industry representative body for vegetable growers.
CSIRO and Nuseed Pty Ltd have applied to Food Standards Australia New Zealand (FSANZ) requesting that the Australia New Zealand Food Standards Code is changed to permit food from a genetically modified canola line that produces an omega-3 fatty acid, and submissions are invited on this application.
Israeli start-up Flying SpArk is farming Mediterranean fruit flies to harvest a high-protein, odourless, nearly cholesterol-free ingredient for human consumption. Rich in calcium, iron and potassium, the ingredient is sustainably produced — and Flying SpArk hopes it can be used to address shortages in global nutrition.
The cultural shift from hunter-gatherer to farmer has had an impact on the shape of the human skull, according to researchers at The University of California.
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