Ingredients

Prevent pastry dough discolouration naturally

12 November, 2018 by

Researchers have found a natural way to prevent pastry, cake and pie doughs discolouring during storage.


Getting cephalopods onto your plate

02 November, 2018 by

Squid, octopus and cuttlefish could become an important food source, but they need some good preparation and PR.


Sensient SweetEase 3G natural flavours

01 November, 2018 by | Supplied by: Sensient Technologies

SweetEase 3G is a range of natural flavours specifically designed to enhance the perception of sweetness, enabling users to reduce the sugar in a product without compromising on taste.


Red meat, Asians and colorectal cancer

01 November, 2018 by

Researchers have challenged the link between red and processed meat consumption and colorectal cancer in Asians.


Not all fibres are created equal

23 October, 2018 by

A new study is raising serious concerns about the safety of adding refined fibre such as inulin to processed foods.


Predicted growth for APAC functional dairy products

18 October, 2018 by

Health awareness in the APAC region has been increasing and consumers are expected to switch to functional dairy products fortified with vitamins, according to GlobalData.


Healthier rice is extra nice

17 October, 2018 by Eliza Keck

Scientists from the Chinese Academy of Sciences and CSIRO have developed a rice variety with a much thicker and nutrient-dense outer layer.


EC proposes limit on trans fats

10 October, 2018 by

The European Commission is calling for comments on a proposal to limit the amount of trans fats to 2 grams per 100 grams of fat.


Nutty ideas welcome

02 October, 2018 by

All ideas involving Australian macadamia nuts are welcome.


Cooling technology increases lettuce yield

02 October, 2018 by Zoe Gross

It's early days yet but a root-cooling technology pilot has resulted in a 132% increase in lettuce leaf fresh weight.


Organic yoghurt is the most sugary

19 September, 2018 by

Less than 9% of yoghurts and only 2% of children's yoghurts were classified as low sugar and achieved the green nutrition label in the UK.


Comment invited on wine additive

18 September, 2018 by | Supplied by: Food Standards Australia ANZ

FSANZ is calling for comment on an application to permit potassium polyaspartate as a food additive in wine.


Aquafarming and food security

14 September, 2018 by Jenny Seifert

More seafood comes from aquaculture than is wild caught but the industry has to address the effects of climate change if it is to continue to grow.


Eating meat and social status

10 September, 2018 by

Those who perceive themselves as having a lower socioeconomic status may eat more meat to make up for their status, as meat consumption symbolises power.


Mediterranean cheese produced 7200 years ago

10 September, 2018 by

Pottery from Croatia has revealed evidence of Mediterranean cheese production from 7200 years ago, and this could have aided the expansion of early farmers into Europe.


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