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.
Reb-A bitter taste receptor identified
16 February, 2009Reb-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, 2008Food 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, 2008The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.
Ingredients catalogue
13 October, 2008Food 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.
The ambiguous nature of food science
07 October, 2008 by Keiran JonesWhat 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.
Ingredients for obesity management
26 September, 2008In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.
Unravelling the structure of food
18 September, 2008The 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.
Analysing the microscopic structure of food
07 April, 2008Understanding the microstructure of food could aid research into improved mouth-feel and controlled release of flavour and odour.
