Food design & research > Ingredients

One step closer to non-allergenic peanut products

02 October, 2014

A University of Florida scientist is one step closer to creating non-allergenic peanut products. Wade Yang has managed to remove 80% of peanut allergens in whole peanuts.


Coffee genome sequencing could yield decaf coffee beans

19 September, 2014

By analysing the coffee genome, UQ scientists have found that it could soon be possible to grow premium-quality, caffeine-free coffee, tea and cocoa.


Gluten-free ingredient could cause allergic reaction

02 September, 2014

Consumers buying gluten-free products could be unwittingly exposing themselves to a food allergen, according to a Kansas State University food safety specialist.


Tannin could reduce allergenicity of peanut residues in food

30 July, 2014

Tannic acid has shown promising results as a scavenger of peanut allergens, meaning that it could be used to reduce or prevent allergic responses when allergic consumers accidentally ingest peanut residues.


Insects as food: convincing consumers to swap steaks for cicadas

21 July, 2014

How do we convince squeamish consumers that insects are a viable (and palatable) option? Research from Canadean suggests that information is key - as is tapping into insects' association with exotic foods.


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.


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