Amano Enzymes range of enzymes for food processing
13 May, 2014Amano Enzymes is a specialist enzyme manufacturer for the food industry. The company offers a range of amylase, protease, lipase, hyderase, dextranase lactase and glutaminase enzymes and yeast extracts specifically developed for use in food and beverages.
Kalsec natural spice and herb extracts, colours, antioxidants
13 May, 2014 | Supplied by: KalsecKalsec provides a full line of natural spice and herb flavour extracts, natural colours, natural antioxidants and advanced hop products.
Five-year plan to strengthen Aust sugar industry
07 May, 2014Sugar Research Australia has announced a five-year strategic plan to strengthen the sugar industry. The plan includes efficient plant breeding, minimising pests and disease, optimising farming systems and production techniques and developing economically viable alternative uses for sugar cane.
Fixing fishy fraud
11 April, 2014Deliberate fraud or mislabelling of seafood has become an increasingly important global food security issue, but InstantLabs and the University of Guelph have entered into an agreement to co-develop a portfolio of seafood species identification tests that will provide definitive proof that seafood is correctly labelled within two hours.
Multidisciplinary investigation of trans fat
09 April, 2014
Trans fat, derived from the partial hydrogenation of vegetable oils, is present in many processed foods and bakery items. But in the US the FDA is currently reviewing evidence that trans fats are not generally recognised as safe (GRAS) for any use in food.
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.
Making healthy baked goods with rice bran oil
07 April, 2014Baked foods could soon be healthier, thanks to research from the United States Department of Agriculture, which has developed an ingredient that could partially replace butter, margarine and shortening in baked goods.
Naturally sweet: strawberry compounds could reduce need for sugar, artificial sweeteners
12 March, 2014Naturally occurring compounds in strawberries can boost the perception of a product's sweetness regardless of actual sugar levels, a new study has shown. These compounds could be a way to make processed foods taste sweeter without sugar.
Arla Foods Ingredients Nutrilac FastRipe cheese-ripening protein
20 February, 2014 | Supplied by: Arla Foods IngredientsNutrilac FastRipe from Arla Foods Ingredients is a natural milk protein that enables cheese producers to reduce the maturation process by one to six weeks, depending on the cheese variety. This can help reduce storage costs.
Milk protein measurement standard expanded
18 February, 2014The standard for measuring the protein content of cow's milk has been expanded to include milk from other species. The IDF and ISO say the revised standard will enhance consumer protection and ensure trade harmonisation.
Low fat but with a creamy mouthfeel
12 February, 2014The development of oil-free emulsions is realising creamy mouthfeel products that are low fat or even fat-free.
Many more fish to fry
11 February, 2014The global biomass of fish is estimated to be 30 times more than the accepted value according to new research by an international team of marine scientists.
No difference between fructose and glucose, study finds
03 February, 2014Despite fructose frequently being blamed for obesity, researchers have found no benefit in replacing fructose with glucose in commercially prepared foods.
Kalsec carotenes from carrot extract
22 January, 2014 | Supplied by: KalsecKalsec has available carotenes from carrot extract as a natural colour source. The extracts are a suitable replacement for Yellow 5 and 6, mixed carotenoids and synthetic beta-carotene.
Aspartame's loss is stevia's gain
17 January, 2014As traditional sweeteners such as aspartame fall from grace, stevia has been quietly gaining popularity with consumers. Stevia has been valued at US$110 million in 2013, but is predicted to rise to US$275 by 2017.
