Collaboration looks for alternatives to salt
06 July, 2016Many companies are seeking to address the concerns of health professionals and consumers and reduce the salt content of their products. Nestlé has just extended its collaboration with life sciences company Chromocell Corporation in a bid to jointly develop novel ingredients that can be used to create nutritious, tasty foods that contain less salt.
Hyperactive monocytes key to childhood food allergies?
19 January, 2016 by Adam FlorenceAn Australian study has found an immune 'signature' that identifies babies at risk of developing allergies to common foods in their first year.
Consumers want 'clean' yoghurt, and they're willing to pay for it
21 October, 2014A survey has found that consumers desire dairy products, such as yoghurt, prepared with simple and familiar ingredients and would consider paying extra for these attributes.
Push for healthier food is an opportunity for additive manufacturers
21 August, 2014A report on the global additives market has concluded that while synthetic food additives have been falling out of favour, demands for reductions in sugar, salt and saturated fat levels present new opportunities for manufacturers of food additives.
Submissions on food additive welcomed
16 May, 2014Seafood New Zealand Limited has lodged an application with FSANZ seeking approval for the additive sodium hydrosulpfite. The additive is used to change the colour of abalone.
Regulatory bodies are looking at energy drinks and consumer health
09 April, 2014Regulatory bodies and consumer groups are taking a closer look at links between energy drinks and health issues - especially for younger consumers.
Ashland Specialty Ingredients Polyclar stabilisers
16 October, 2013Ashland Specialty Ingredients' Polyclar stabilisers are used to prevent the development of colloidal haze - permanently insoluble particulate which can be seen by the human eye and be perceived as haze - thus extending the shelf life of beer.
Ashland Aqualon and Blanose cellulose gums
19 September, 2013Ashland Specialty Ingredients' Aqualong and Blanose cellulose gums are used in masa flour mixes to improve water absorption and retention in tortilla dough, both cooked and uncooked.
High omega-3s claimed to increase risk of prostate cancer
19 July, 2013Fatty acids derived from fatty fish and fish-oil supplements, usually lauded as ‘cardio cure-alls’, have been found to increase the risk of developing aggressive prostate cancer.
Substar tocopherol replacement product
02 June, 2012Vitiva has launched Substar, a rosemary-based, oil-soluble oxidation management system. Substar is an alternative to tocopherols for protecting shelf life in a variety of food, cosmetic, pet food and animal feed products.
Antimicrobial for RTE products launched
15 May, 2012Kemin has launched an antimicrobial for ready-to-eat (RTE) products. BactoCease is a propionic acid-based antimicrobial designed to protect RTE meat and poultry products from Listeria monocytogenes.
Gelita collagen protein solution
28 June, 2011 byGelita has developed a number of ingredient concepts based on collagen proteins.
Woolworths bread now salt reduced
10 May, 2011Woolworths store-baked soft white bread now contains 25% less salt and the company has also reduced salt in its wholemeal, grain and sourdough breads.
Mycoprotein safe for average consumer
03 March, 2011Research suggests that while most people can consume Quorn products safely, certain people who already react to fungi or moulds may may also react to Quorn.
Dioxin content in food products safe for consumers
08 February, 2011The public authorities of the Federal Laender, as well as members of the specialist organisations of the agricultural sector, have analysed numerous samples of eggs, meat, dairy products and feedstuffs to determine their dioxin contents.
