Ingredients

The health benefits of 'shrooms in noodles

26 February, 2021

Research in New Zealand suggests a dose of edible mushrooms in wheat noodles could be beneficial for slowing the release of sugar after eating, but further testing is needed.


Top trends in dairy for 2021

22 February, 2021 | Supplied by: Innova Market Insights

New research has found the traditionally natural and nutritious image of dairy products is continuing to drive new product development in the dairy industry.


Nutritional food pigments sourced from microalgae

17 February, 2021

The researchers discovered a high prevalence of carotenoid pigments in Chlorella microalgae, which could be cultivated for use in the food industry.


Call for poppy seed regulation in US

08 February, 2021

Six US families have asked the national Food and Drug Administration (FDA) to protect consumers from poppy seed imports that may contain dangerous levels of opiates.


Kangaroo meat made available for Victorians

08 February, 2021

The Victorian Government has made kangaroo meat available for human consumption following a steep increase in the native population in the last three years.


Top sweet and snacks trends in 2021

04 February, 2021 | Supplied by: Innova Market Insights

Food trend specialist Innova Market Insights has unveiled the key trends that will affect sweet and snacks categories this year.


Government salt reduction scheme not enough, study shows

04 February, 2021

New research has suggested the government targets designed to lower salt content in packaged foods will make little difference to the health of Australians.


The microbial life of sourdough

03 February, 2021

New research has garnered insight into the relationship between sourdough and its starting ingredients' microbial ecosystem.


Which juicing technique is best for your health?

03 February, 2021

New research has found the choice of household juicing technique can influence health outcomes from common vegetable juices.


Clean label pectin market to bounce back after pandemic

01 February, 2021

New research has found nearly 80% of the clean label pectin demand has been concentrated in the food and beverage sector.


Is mead more like beer or wine?

21 January, 2021

Believed to be the oldest fermented drink in the world, mead, or 'honey wine', is now being brewed in the Hunter Region. So what on earth is mead?


Plant-based citrus yoghurt market on the rise

19 January, 2021

Citrus yoghurt sales are likely to be concentrated in conventional formulations, but plant-based alternatives will feature more in years to come.


Solventless process to assess thiols in beers

13 January, 2021

The innovation will provide brewers with greater control in the production process, allowing them to differentiate among subtle flavours.


Could white bread be healthier with new chickpea flour?

13 January, 2021

A chickpea-derived flour has been specially milled and processed into white bread, which researchers found improved the glycaemic responses of people eating it in a trial.


An avo a day equals a happy gut

06 January, 2021

Eating avocado as part of your daily diet can help improve gut health, according to new research.


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