Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.
The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.
Reb-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.
Too much information on the labels of ready meals will make it too difficult for consumers to extract the information they are interested in when making purchasing decisions.
Food 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.
Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.
The McCormick Flavor Forecast 2009 top 10 flavour pairings looks at 10 emerging flavour duos in the US.
The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.
The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.
Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.
Food 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.
Go Grains Health & Nutrition has released the ‘4+ serves a day’ campaign, which food manufacturers can use to alert consumers that the product contains grains.
What 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.
In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.
The sweat of processed food eaters contains more salt and so their fingerprints are more corrosive and easier to detect.