Ingredients

Sunny Queen snap-frozen egg

06 January, 2011 | Supplied by: Sunny Queen Meal Solutions

Sunny Queen Farms has launched a new product - a fresh egg that is snap frozen, pasteurised, and HACCP and Halal approved.


Grindsted Xanthan transparent gum range

06 January, 2011 | Supplied by: Danisco Australia Pty Ltd

The Grindsted Xanthan gum range is now available in transparent versions which are optimised for specific food applications where clarity is required.


Meat alternatives and meatless products

22 December, 2010

The meat alternatives market is offering opportunities for canny food processors to expand their product ranges and appeal to a broader group of consumers.


Meat alternatives and meatless products

06 December, 2010

The meat alternatives market is offering opportunities for canny food processors to expand their product ranges and appeal to a broader group of consumers.


Blocking E. coli bacteria before they move in

06 December, 2010 by Rosalie Marion Bliss

Key gene and chemical interactions that allow E. coli O157:H7 bacteria to colonise the gut of cattle have been identified.


Givaudan Sense It Salt salt flavour creation language

05 November, 2010 | Supplied by: Givaudan Australia

Sense It Salt is a sensory language that enables a more accurate description of the complex taste effects of salt in foods. The innovation is designed to help create flavours that restore the taste aspects of salt in low-sodium applications.


Rats to the salt

21 October, 2010

Redpoint Bio is utilising proprietary assay technology and rats for the discovery of natural taste modifiers.


Nocturnal milk

21 October, 2010

Melatonin is being harvested from nocturnal milk in Germany.


Cooler eggs - less Salmonella

06 October, 2010 by Brian Wallheimer

Eggs are implicated in more food safety incidents than just about any other ingredient. Now, a newly developed rapid egg cooling technology could reduce future contamination events.


Another Chinese milk scandal

22 September, 2010

Chinese dairy manufacturers are ignoring the risk of serious penalties, even death, and continuing to lace their milk powder with melamine to give erroneous protein content results.


Nekta Nutrition Nektabake

03 September, 2010 | Supplied by: Nekta Nutrition Limited

Kiwifruit-derived Nektabake is fat free, high in fibre and can be used to replace eggs, dairy products, butter, cooking oils and casein-derived products in baking.


Kalsec black carrot and paprika extracts

03 September, 2010 | Supplied by: Columbit Australia

The recent carmine supply issues and resulting price pressures have manufacturers looking for natural alternatives to achieve red hues in foods and beverages. Carmine, generally, sold as 52% pigment is a water insoluble colour used in confections, dairy products, dry seasoning and baked goods to provide pink to red hues. The pink shade of carmine in these applications is challenging to match. Synthetic replacements are no longer an attractive option as the global market demand is driving towards clean and natural labelling in the food and beverage industry.


DSM Food Specialties BakeZyme, Panamore and CakeZyme enzymes

03 September, 2010 | Supplied by: RejuvaCare International

DSM Food Specialties offers a range of enzyme-based solutions that help achieve cost savings, process control and quality improvements for baked goods.


Farm Pride powdered whole eggs

03 September, 2010 | Supplied by: Farm Pride Foods Ltd

With a long shelf life, Farm Pride’s powdered whole eggs can be used in any formulation requiring fresh eggs including cakes and biscuits, pies and quiches, pasta, even omelettes and scrambled eggs. The powdered whole eggs can also be used as a protein supplement in drinks such as shakes and smoothies.


Danisco PowerFresh Special with G+ technology baking enzymes

03 September, 2010 | Supplied by: Danisco Australia Pty Ltd

Danisco has released several bakery enzyme products that are claimed to maintain the oven-fresh softness, taste and texture of bread for at least 10 days after baking.


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