Ingredients

Article (18)
  • Tasting fat
    Human tongues apparently recognise and have an affinity for fat, according to researchers at Washington University School of Medicine in St Louis. They have found that variations in a gene can make people more or less sensitive to the taste of fat.
  • Pill to prevent listeriosis may be on the horizon
    Modified probiotics, the beneficial bacteria touted for their role in digestive health, could one day decrease the risk of Listeria infection in people with susceptible immune systems, according to Purdue University research.
  • Food pairing and shared flavour compounds
    In a search to uncover the patterns and principles people use in choosing ingredient combinations beyond individual taste and recipes, a team looked at the key ingredients of 56,498 online recipes and then analysed those ingredients for shared flavour compounds. The results showed differences between Eastern and Western dietary preferences.
  • Peruvian cacao collection trip yields treasures
    Chocolates are always in demand - from Valentine’s Day and beyond. In the chocolate world, the fastest growing segment of the industry is fine-flavour, high-end chocolates. Until now, the source of these specialised confections has been largely limited to small regions of Venezuela and Ecuador.
  • Salmonella infections increasing in the US
    Food safety annual report card targets hard-to-prevent infection.
  • Norway harvests genomic expertise
    Norway is cooperating with Canada and Chile to sequence the salmon genome. The knowledge generated could provide the answers to several problematic issues involving Norwegian farmed salmon - and lead to major competitive advantages for companies taking part in the project.
  • Household bleach best way to combat ricin on food preparation surfaces
    A new study has found that ordinary household bleach is the most practical way to decontaminate food preparation surfaces that have been tainted with ricin.
  • More aroma, less salt
    ‘More aroma, less salt’ - this straightforward formula is the result of a French study in which European Sensory Network researchers examined a simple new method by which the salt levels in food products could be reduced without it negatively effecting the consumer’s taste perception.
  • An alternative to soy in the dairy-free segment
    Rice, oats and, more recently, almonds are providing alternatives to soy in the dairy-free food market sector. In particular, almonds featured in a rising number of new product launches during 2010.
  • Talented bacteria make food poisoning unpredictable
    By understanding the role of the food matrix, researchers may be able to explain why consuming Listeria in one food may be quite safe, while eating the same amount in another food might be lethal.
  • Resveratrol found to suppress inflammation, free radicals
    As well as having anti-inflammatory and antioxidant properties, resveratrol also appears to suppress inflammation in humans, based on results from the first prospective human trial of the extract.
  • iPhone application to scan for food allergens
    Allergy sufferers will soon be able to use their iPhone to scan a food’s bar code at the supermarket to determine whether it’s safe to eat.
  • Smart way to deliver active ingredients
    How can an active principle be delivered in a controlled way? Until now, there was no obvious answer to this question. Now, however, researchers have designed smart capsules that are able to release their contents on demand, simply by raising the temperature.
  • Cut the salt, keep the taste
    The salt reduction trend is set to continue as some of the biggest international food processors launch salt reduction strategies.
  • Tasting bubbles
    Sip a bottle of sparkling water and your enjoyment comes not just from the bubbly fizz, but also from the slightly sour taste of carbonation. Now, a research team has learned just how the taste of carbonation is perceived.
  • The FDA’s list of the ten riskiest foods in the US
    In the US, ten foods alone have accounted for nearly 40% of all foodborne-illness outbreaks linked to FDA-regulated foods since 1990.
  • Minimising ingredient handling and waste
    Food manufacturers the world over share a common goal: the efficient production of high-quality products. Where food products are concerned, quality, freshness and waste minimisation take on additional importance.
  • Fortifying foods
    Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases.
Feature (3)
  • The ambiguous nature of food science
    What is it about food science that makes it so difficult to single out a single food-based compound or element as the cause for a clearly observed benefit or hindrance? This was the underlying concern at the inaugural Go Grains Conference, marking the launch of the '4+ serves a day' campaign.
  • Kopi Luwak — an ‘out-of-body’ experience
    Kopi Luwak coffee has had a bit of press over recent months. Are you game to try it or would you rather wait to see if a synthetic version is formulated? Need to know more? Read on.
  • Less salt, better health
    Australians are consuming 5-10 times more salt than they need, according to Associate Professor Bruce Neal, chairman of Australia Division of World Action on Salt and Health (AWASH)
Product (3)
  • Ingredients catalogue
    Food Manufacturing Ingredients — Australia is a catalogue or directory in CD format and was launched in July 2008. It contains information on ingredients and suppliers for the food manufacturing industry in Australia.
  • Detect banned substances in imported seafood
    Thermo Fisher Scientific has developed three food testing methods in response to concerns over contamination of imported seafood. The US Food and Drug Administration (FDA) has banned the import of certain fish species from China because of possible contamination with drugs and unsafe food additives - including nitrofuran, malachite green and chloramphenicol - which are prohibited in food products for human consumption. The ban has stimulated significant interest in the development of analytical methods for detecting trace levels of these substances in food.
  • Texture analysis in the quest for perfection
    In his recent prime-time TV series, In Search of Perfection, chef Heston Blumenthal has turned to texture analysis with a TA.XTPlus texture analyser to help him perfect classic dishes.
News (52)
  • Probiotic lengthens lifespan of mice
    The mammalian gut is home to hundreds of bacterial species that contribute to food digestion and, in some cases, inflammatory gut diseases. Probiotics, beneficial bacterial species, can enhance gut health by keeping the resident bacteria in check. Now, a team of researchers at the Riken Innovation Center in Wako, Japan, including Mitsuharu Matsumoto, report that administration of the probiotic bacterial strain Bifidobacterium animalis subspecies lactis LKM512 to mice can lengthen their lifespan.
  • Fonterra and First Milk to boost premium whey protein ingredients in Europe
    A strategic joint venture between Fonterra and UK-based First Milk aims to produce European sourced premium whey proteins to meet the nutrition ingredient demands of European customers and add value to the whey side stream of the cheese making process.
  • Nutritional bioactives for baby food to be developed by CSIRO and Clover
    CSIRO and Clover Corporation are working together to investigate how nutritional bioactives can be combined in baby formulas with the natural essential Omega 3 fatty acid DHA, to improve the ability of infants to absorb bioactive ingredients that can boost their immune systems.
  • Spanish researchers discover a novel and potent antioxidant
    A team of researchers from the Institute of Molecular and Cell Biology have identified a novel and potent natural antioxidant occurring in tomato plants.
  • Sugar waste may help fight obesity
    It sounds counterintuitive: add sugar cane extract to a fatty diet and achieve weight loss? But that could be the way of the future if clinical trials pan out.
  • Survey shows no health implications from antimicrobial resistance
    A survey has shown no human health implications from antimicrobial resistance.
  • Sugar replacement ingredients by Tate & Lyle get EFSA approval
    Tate & Lyle’s sugar replacement ingredients have received positive feedback from the European Food Safety Authority, as they can reduce post-prandial blood glucose responses.
  • Food and Health Dialogue oversees a reduction of salt in simmer sauces and processed meats
    As part of the Food and Health Dialogue, salt in Australian-manufactured simmer sauces, and salt and saturated fat in processed meats, is being reduced by up to 95% in some cases.
  • Submissions welcome on proposed changes to Food Standards Code
    Food Standards Australia New Zealand is inviting submissions on proposed changes to the Food Standards Code.
  • Folic acid addition in bread is improving health
    News that adding folic acid to bread flour is improving levels of folate in the Australian population is welcome, said Parliamentary Secretary for Health and Ageing Catherine King.
  • Arla Foods Ingredients creates lactose-free technology
    Lactose-intolerant consumers around the world may soon be able to obtain the dairy nutrition they need from lactose-free products that are claimed to taste like the real thing.
  • Collaboration to identify natural, marine-derived food preservatives
    Aquapharm Biodiscovery has announced it has signed a research agreement with Leatherhead Food Research to identify novel functional extracts with broad-spectrum, anti-microbial activity using Aquapharm’s extensive collection of marine microorganisms.
  • Soy isoflavones and bone health
    The results of a three-year investigation to determine whether isoflavones extracted from soy protein protect postmenopausal volunteers against bone loss have been released and it's not all good news.
  • Old ingredients; new markets
    The inclusion of ancient ingredients with health and wellness properties into new products is proving to be welcomed by consumers.
  • World demand for salt increasing
    By 2013, world demand for salt is expected to reach 301.5 million tonnes, with China and India fuelling the growth.
  • Add calcium for better taste perception
    Kokumi taste foods contain various compounds that have no taste themselves, but can enhance the basic sweet, salty and umami taste sensation they co-exist with. Kokumi compounds, such as calcium, protamine (found in milk), L-histidine (an amino acid) and glutathione (found in yeast extract) have now been shown to activate calcium-sensing channels in humans.
  • Therapeutic agent in soy
    Natural lipid molecules found in soy, Sphingadienes, may underlie the benefits of all soy products. They have been found to possibly prevent and treat colon cancer.
  • Substantial salt reduction without loss of taste
    TIFN has announced a technology that enables processors to reduce the salt content of foods by 25% without loss of taste nor the need for sodium substitutes or taste additives.
  • The average New Zealand diet presents no chemical residue food safety concerns
    Examination of more than 120 commonly eaten foods in New Zealand have shown that New Zealanders’ dietary exposure to chemical residues is not of concern.
  • Salty issues
    Australian companies are responding to the World Action on Salt and Health (WASH) drive to reduce the amount of salt in processed and fast foods. However, research is throwing up some interesting anomalies.
  • Sensory quality and strawberries
    A strawberry developed in Australia performs well in US sensory evaluation of strawberries.
  • Reb-A bitter taste receptor identified
    Reb-A is an FDA approved high-intensity sweetener but unfortunately it can trigger bitter taste receptors. Givaudan has developed a portfolio of masking agents to help overcome this problem.
  • Added colours are well within permitted levels
    Food Standards Australia New Zealand has released a survey report indicating that the consumption of food colours by all age groups in Australia is quite low.
  • Tomorrow's top 10 flavour pairings
    The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.
  • Ingredients for obesity management
    In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.
  • Unravelling the structure of food
    The Protein Syndicate — a consortium of leading food companies and food and materials science research capabilities of ANSTO, CSIRO’s Food Futures National Research Flagship and The University of Queensland’s Centre for Nutrition and Food Sciences — aims to determine the molecular structure of the protein components in some of our most common foods.
  • Australian truffles set for growth
    The truffles industry in Australia could expand following a successful research project.
  • Analysing the microscopic structure of food
    Understanding the microstructure of food could aid research into improved mouth-feel and controlled release of flavour and odour.
  • Unusual cell growth in Fuji apples
    A UK scientist has discovered clumps of previously-unreported callus hairs growing in the flesh of mature apples of Fuji and closely-related varieties, which may have storage implications for commercial growers.
  • Avocado industry researchers receive Australia Day awards
    Avocados Australia and Australian avocado growers congratulate both Dr Tony Whiley and Mr Ken Pegg for their tireless and dedicated work for the avocado industry, recognised in the Australia Day 2008 Honours List.
  • Non-GMO solution to seafood allergies
    Seafood allergy sufferers may soon be able to eat prawns without the fear of an adverse reaction.
  • Claimed link between phthalates exposure and obesity is 'hard to swallow'
    Experts who have reviewed a paper claiming a link between phthalates exposure and obesity say that the study should be taken with a large grain of salt.
  • Ancients made chocolate an alcoholic brew
    The human love affair with chocolate is at least 3000 years old — and it began at least 500 years earlier than previously thought, according to new analyses of pottery shards from the Ulúa Valley region of northern Honduras.
  • Antarctic genes incorporated into frost-resistant wheat
    The Molecular Plant Breeding Cooperative Research Centre (MPBCRC) has announced its intention to develop genetically modified (GM) wheat with enhanced tolerance to frost, to help combat concerns over frost damage to crops.
  • Functional proteins from potatoes
    Developer of customised industrial-scale separation services Upfront Chromatography has announced that commercial production of highly functional proteins from the side stream of potato processing has been enabled using its Rhobust processing platform. The Rhobust adsorbent is a key component of Solanic’s industrial processing plant, which was officially opened in December 2007 in Gasselternijveen, Netherlands. Solanic is the protein business unit of the potato starch giant AVEBE.
  • Link between aspartame and formaldehyde scaremongering by Soil & Health spokesperson
    Unsubstantiated scaremongering claims by Soil & Health spokesperson Steffan Browning could cause some people real harm says the New Zealand Food Safety Authority.
  • Food additives conclusively linked to hyperactivity
    A study by researchers in the UK has shown evidence of increased levels of hyperactivity in young children consuming mixtures of some artificial food colours and preservatives, particularly sodium benzoate.
  • Risk-based safety assessment needed for ingredient in NZ baby formula
    The acting chief executive, Director-General of the New Zealand Food Safety Authority (NZFSA) for purpose of section 37 of the Food Act 1981, is advising parents and caregivers that Nutricia Karicare Gold Plus Infant Formula and Follow-On Formula both contain added substances called fructo-oligosaccharides (FOS).
  • New questionnaire to collect allergen info
    Food companies will find it easier to collect required information to meet the legal obligations surrounding the sale of food with a new product information form, launched recently.
  • Designing superior foods
    A UK food and material science expert has been awarded a Visiting Fellowship with the Food Futures Flagship, to help design healthier and tastier foods.
  • Strategic opportunity overview released
    Targeted foods have broad implications for the future of the food and beverage industry. As consumers are using diet to address health conditions, companies are responding by launching products with functional benefits targeted at specific health needs or population groups.
  • Gluten-free pasta wins AIFST award
    A process developed by Victorian-based Roma Foods Pty Ltd to make rice and maize gluten-free pasta spirals to export to Italy has won the coveted Australian Institute of Food Science and Technology (AIFST) Incorporated, Food Industry Innovation Award.
  • EFSA finds animal cloning safe
    The European Food Safety Authority (EFSA) is launching a public consultation on its draft scientific opinion on the implications of animal cloning on food safety, animal health and welfare and the environment.
  • Fats encapsulated with fibre may lead to tasty low-calorie foods
    A team of researchers at the University of Massachusetts Amherst are developing a new technology that could lead to low-calorie foods that taste like the real thing. Low-fat foods are often disappointing to consumers since removing the fat changes the desirable taste, texture and aroma of the original product.
  • Research unravels the secrets of salt and taste
    New research into the molecular basis of salty taste has been released by the Nestlé Research Center in Switzerland.
  • Decontaminating molluscs at four times the speed
    Researchers at the Universitat Jaume I (UJI) and the Spanish Research Council (CSIC) have patented a method to remove organic pollutants, such as pesticide residues, from bivalve molluscs.
  • Probiotics study reveals metabolic interactions
    Nestlé Research Center, Lausanne, Switzerland, and Imperial College London, England, published a study in the January edition of Molecular Systems Biology expanding knowledge about the mechanisms of probiotic action on gut microbial activity and ultimately, metabolism.
  • EFSA questions the safety of botanical food supplements
    The European Food Safety Authority (EFSA) has just launched a public consultation on the draft approach it proposes for assessing botanical food additives.
  • Computers explain internal browning in storage
    Internal browning of pears stored under low oxygen conditions is linked to restricted gas exchange inside the fruit, according to a study by researchers at the Catholic University of Leuven in Belgium.
  • Artificial sweeteners linked to weight gain
    Researchers have laboratory evidence that the widespread use of no-calorie sweeteners may actually make it harder for people to control their intake and body weight. The findings appear in the February issue of Behavioural Neuroscience, which is published by the American Psychological Association (APA).
  • Spoiling fruit and vegetables have more antioxidants: study
    Belgian scientists have reported that fruits and vegetables do not lose any antioxidant content in the days after purchase, even as tell-tale signs of spoilage appear.
  • Folic acid fortification under question
    Scientists at the Institute of Food Research (IFR) are concerned with the process of fortifying flour with folic acid, due to recent evidence of how it is absorbed by the body.
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