Food design & research > Ingredients

World demand for salt increasing

11 March, 2010

By 2013, world demand for salt is expected to reach 301.5 million tonnes, with China and India fuelling the growth.


Cut the salt, keep the taste

04 March, 2010

The salt reduction trend is set to continue as some of the biggest international food processors launch salt reduction strategies.


Add calcium for better taste perception

04 February, 2010

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.


The FDA’s list of the ten riskiest foods in the US

01 January, 2010 by

In the US, ten foods alone have accounted for nearly 40% of all foodborne-illness outbreaks linked to FDA-regulated foods since 1990.


Tasting bubbles

01 January, 2010 by

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.


Minimising ingredient handling and waste

02 December, 2009

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

01 December, 2009

Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases.


Therapeutic agent in soy

01 December, 2009

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

09 November, 2009

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

19 August, 2009

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

30 July, 2009

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

27 February, 2009

A strawberry developed in Australia performs well in US sensory evaluation of strawberries.


Reb-A bitter taste receptor identified

16 February, 2009

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

11 December, 2008

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

04 December, 2008

The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.


  • All content Copyright © 2019 Westwick-Farrow Pty Ltd