SALTWELL sodium-reduction solution
29 October, 2026 | Supplied by: SALTWELL GroupSALTWELL salt is a natural salt that is claimed to be 35% lower in sodium.
Palsgaard PowderGel 6800 emulsifier
29 October, 2026 | Supplied by: PalsgaardPalsgaard PowderGel 6800 is a powder-based whipping emulsifier created as an alternative for industrial cake manufacturers.
Barry Callebaut Flavourcode chocolate flavour innovation
29 October, 2026 | Supplied by: Barry Callebaut Asia PacificBarry Callebaut's Flavourcode is a proprietary approach to cocoa fermentation, designed to create distinctive natural flavour profiles and reproduce them consistently.
Crespel & Deiters Lory Crumb Colored range
23 October, 2026Crespel & Deiters has introduced coloured crumbs for breading, toppings and other creative concepts.
Bluegrass Ingredients dairy seasoning blends
23 October, 2026 | Supplied by: Bluegrass IngredientsCustom dairy-based, clean-label and alternative dairy seasoning solutions are designed to help food manufacturers respond to evolving tastes across snack and prepared-food applications.
Kerry Tastesense Masking targets protein off-notes
07 October, 2026 by Darren O’Sullivan, Global Portfolio Director for Taste at Kerry | Supplied by: Kerry Taste & Nutrition (APMEA)The taste modulation technology is designed to identify and mask unwanted off-notes in protein-fortified food and beverage applications.
Flavour research: AI tool to detect bitterness in peptides
25 September, 2026A research team in Germany has developed an AI-based method to predict the bitterness of peptides, which could help to control taste in fermented and protein food development.
Call for submissions on proposal to add plant sterols to bread
15 September, 2026 | Supplied by: Food Standards Australia New ZealandFSANZ is calling for submissions about an amendment to the Australia New Zealand Food Standards Code (the Code) to permit plant sterols as a novel food to bread.
Advances in the kokumi 'taste sensation' for food
08 September, 2026Kokumi is a sensory concept, distinct from the five basic tastes, that has drawn attention lately due its ability to expand the flavour complexity of foods.
Controlling off-flavours in cocoa processing
01 September, 2026Using molecular science and odourant analysis techniques, researchers have identified the causes for off and smoky flavours in cocoa, and process control approach.
Just a dash of protein enrichment for tomato sauce
11 August, 2026Added protein is now common for many types of foods, from breakfast cereal to pasta, but not many condiments… until now.
Protein washing: is it time to think beyond adding protein?
11 August, 2026Seedlab Australia comments on the rise of 'protein washing' and what the protein-in-everything movement means for supply chain management and FMCG brands.
New study could help boost Australian-grown chocolate
05 August, 2026University of Queensland research explores the driving forces behind the unique flavours of Australian-grown chocolate, which could help to give it an edge on the global market.
Why intelligent protein formulation is replacing the premium vs cost debate
29 July, 2026 by Karsten Smet, CEO of ACI GroupManufacturers today face a consumer who wants cleaner labels, better taste, higher protein content, and a product that feels familiar rather than functional.
NZ food scientist recognised for impactful protein study
24 July, 2026A three-year global protein quality study that provides valuable insights for the food industry has won a prestigious academic award for a Massey University scientist.
