GNT shows how plant-based colours can liven up snacks
17 June, 2025 | Supplied by: EXBERRYAt IFT FIRST 2025 in Chicago, GNT will be demostrating how its plant-based colours are helping brands reformulate away from synthetic dyes without sacrificing visual appeal.
Infant formula additive with potential gut benefits, call for comment
11 June, 2025 | Supplied by: Food Standards Australia New ZealandFood Standards Australia New Zealand is calling for comment on an application to permit the use of a nutritive substance in infant formula products in Australia.
EXBERRY plant-based colour for dairy products
02 June, 2025 | Supplied by: EXBERRYEXBERRY has developed a plant-based colour solution to replace carmine in providing red and pink hues in dairy product applications.
Arla Foods Ingredients appoints distributor for ANZ region
28 May, 2025 | Supplied by: Alchemy AgenciesArla Foods Ingredients has announced a new distribution partnership with Alchemy Agencies for its nutrition ingredients in the ANZ/Oceania region.
Arla Foods Ingredients Nutrilac HighYield milk proteins for high-yield dairy
19 May, 2025 | Supplied by: Arla Foods IngredientsArla Foods Ingredients has launched a 'maximum yield, no acid whey' concept that is designed to demonstrate how acid whey can be eliminated from the strained dairy production process.
FDA approves three food colours from natural sources
12 May, 2025As part of its efforts to phase out synthetic food colours from the nation's food supply, the US Food and Drug Administration has approved three new colour additives.
China's new food colouring standard welcomed by industry
09 May, 2025 | Supplied by: EXBERRYChina introduced a new standard for food colouring on 1 May, which stipulates that it must be made from normal foodstuffs and classified as an ingredient, not an additive.
DNA base editing could enable better probiotic strains
29 April, 2025Thanks to DNA base editing technology, researchers have created a strain of Lactobacillus that doesn't produce diabetes-aggravating chemicals.
Tree sap: a plant-based gelatine alternative?
16 April, 2025Researchers from the University of Ottawa may have found a new plant-based alternative to gelatine in a legume plant by-product.
Making plant-based food tastier and more nutritious
10 April, 2025Lactic acid bacteria can help improve flavour and nutritional quality of plant-based dairy alternatives and possibly other alternative food, according to a new study.
MycoTechnology's flavour modifier achieves FEMA GRAS status
09 April, 2025MycoTechnology's ClearHT has received Generally Recognized As Safe (GRAS) status from the Flavor and Extract Manufacturers Association (FEMA) for use as a flavour with modifying properties (FMP) in multiple food and beverage categories.
Finding the right butter alternative for a vegan Scottish shortbread
26 March, 2025Experimental tests have determined the optimal fat content of vegan butter to bake a lactose-free version of a traditional Scottish staple.
Call for comment on mushroom chitosan as a preservative
25 March, 2025Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the use of a preservative derived from mushrooms.
Dietary fibre reclassified to help drive targeted health food
20 March, 2025Australian food scientists have reclassified dietary fibres — beyond just soluble and insoluble — to better guide targeted health food products.
FrieslandCampina Ingredients Nutri Whey ProHeat heat-stable whey protein
19 March, 2025 | Supplied by: FrieslandCampina IngredientsFrieslandCampina Ingredients has launched the Nutri Whey ProHeat heat-stable whey protein.
