Food and Health Dialogue oversees a reduction of salt in simmer sauces and processed meats
12 April, 2011As 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
24 March, 2011 by‘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.
Submissions welcome on proposed changes to Food Standards Code
18 February, 2011Food Standards Australia New Zealand is inviting submissions on proposed changes to the Food Standards Code.
An alternative to soy in the dairy-free segment
15 February, 2011Rice, 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.
Folic acid addition in bread is improving health
19 January, 2011News 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
17 January, 2011Lactose-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
26 October, 2010Aquapharm 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.
Talented bacteria make food poisoning unpredictable
08 September, 2010By 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
03 August, 2010As 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.
Soy isoflavones and bone health
03 August, 2010The 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
21 July, 2010The inclusion of ancient ingredients with health and wellness properties into new products is proving to be welcomed by consumers.
iPhone application to scan for food allergens
15 April, 2010Allergy 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.
iPhone application to scan for food allergens
31 March, 2010Allergy 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.
World demand for salt increasing
11 March, 2010By 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, 2010The salt reduction trend is set to continue as some of the biggest international food processors launch salt reduction strategies.
