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.
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.
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.
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.
A team of researchers from the Institute of Molecular and Cell Biology have identified a novel and potent natural antioxidant occurring in tomato plants.
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.
Food safety annual report card targets hard-to-prevent infection.
A survey has shown no human health implications from antimicrobial resistance.
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.
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.
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.
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.
‘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.
Food Standards Australia New Zealand is inviting submissions on proposed changes to the Food Standards Code.
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.