Food design & research > Ingredients

Okra gains attention as emulsifier

14 July, 2014

There's a new emulsifier in town: okra. An Estonian PhD student is investigating the potential of carbohydrates extracted from the pods of the okra plant as emulsifiers.


The nose knows: as few as three compounds encode food smells

03 July, 2014

While foods contain more than 10,000 different volatile substances, only between three and 40 of these key odours are responsible for encoding the typical smell of an individual foodstuff, research from Germany has revealed.


Creating hypoallergenic peanuts

13 June, 2014

US researchers say they've developed a process that reduces allergens in peanuts by 98% through the use of food-grade enzymes commonly used in food processing.


Mimicking fat to improve flavour

03 June, 2014

New research from South Dakota State University (SDSU) could help improve the palatability of low-fat products with the use of a strain of lactic acid bacteria that mimics fat.


Zhucheng Dongxiao Biotechnology liquid glucose, erythritol and pea protein

30 May, 2014

Zhucheng Dongxiao Biotechnology's liquid glucose has a corn base and is enzyme-converted. It is free of gluten and allergens and is transparent, making it good for food appearance.


Hawkins Watts technical service and sales support

23 May, 2014

Hawkins Watts is passionate about sharing its expertise to create better food. The company has a portfolio of quality ingredient supply partners and a dedicated team of highly qualified people who can offer lab prototype development and tailored logistic solutions.


Scientists predict cultured meat factories for every town

22 May, 2014

One day, every town could have its own small-scale cultured meat factory, scientists have predicted. In Trends in Biotechnology, they outline a potential meat manufacturing process, starting with a vial of cells taken from a cell bank and ending with a pressed 'cake' of meat.


Eucalypt honey good for gut health

21 May, 2014

Australian eucalypt honey has been discovered to have prebiotic qualities, meaning that regular consumption could improve gut health, a new study has shown.


Wire coils increase sugar content of tomato juice

09 May, 2014

A method called 'basal wire coiling' has been effective in increasing the sugar concentration of tomato juice. Researchers from Tokyo University of Agriculture say the finding could improve the marketability of tomato juice.


Powdered alcohol, seriously? A health risk we don't need

02 May, 2014 by Nial Wheate, University of Sydney

Opening a bottle and pouring liquid into a glass isn’t exactly an arduous task but a US company hopes to release a powdered variety to make consuming alcohol that little bit easier - and more portable.


Ensuring olive oil is unadulterated

01 May, 2014 by Barbara Vonarburg

Invisible silica-coated DNA 'tags' can be used to authenticate olive oil.


GM food found to be biochemically the same as non-GM food

10 April, 2014

A new study into the make-up of GM foods could allay consumers' fears about the products, researchers say. Cornell University researchers found that the metabolic profile of GM tomatoes was the same as their non-GM counterparts.


New method pasteurises eggs in 20 minutes

09 April, 2014

USDA researchers have developed a way to pasteurise raw eggs in-shell using radiofrequency heating. The method takes 20 minutes and does not affect the eggs' taste, texture or colour.


Calcium and pH key to tastier low-fat foods?

17 March, 2014

For some consumers, the words 'reduced fat' mean 'reduced flavour'. Researchers think they may have finally found way to create better-tasting, reduced-fat sauces, desserts and salad dressings by adjusting acidity and calcium levels.


The nose knows best? Not really, researchers say

19 February, 2014

The nose isn't the only organ associated with smell, according to researchers from the Université de Montréal. Apparently vision also plays a role in how we perceive smell.


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