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.
Add calcium for better taste perception
04 February, 2010Kokumi 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.
Tasting bubbles
01 January, 2010 bySip 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
01 January, 2010 byIn 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
02 December, 2009Food 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, 2009Health-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, 2009Natural 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, 2009TIFN 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, 2009Examination 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, 2009Australian 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, 2009A strawberry developed in Australia performs well in US sensory evaluation of strawberries.
