Ingredients

Nestlé calls for less protein in baby formula

17 May, 2019

FSANZ is calling for comment on an application to reduce the minimum protein requirement for milk-based follow-on formula from 0.45 to 0.38 g/100 kJ.


Call for greater control of nanoparticles in food

14 May, 2019

Research has revealed that whitening nanoparticles found in many common food items may have a harmful impact on gut microbiota.


Industry works to eliminate global trans fat

14 May, 2019

Members of the International Food and Beverage Alliance have enhanced their commitment to WHO's goal of phasing out industrially produced trans fat from the global food supply by 2023.


DuPont Danisco VEGE cultures range

07 May, 2019 | Supplied by: DuPont (Aust) Limited

The DuPont Danisco VEGE cultures range is designed for fermented plant-based products, responding to key health, wellness and taste and texture trends.


Halt the salt in processed food

03 May, 2019

The Halt the Salt guide to help food manufacturers reduce salt in processed food has been launched by the Heart Foundation and VicHealth.


Sensus Frutalose SFP sweet chicory root powder

01 May, 2019 | Supplied by: IMCD Australia Limited

Frutalose SFP (sweet fibre powder), manufactured by Sensus, is made from chicory root and suitable for use in sugar-reduced applications.


Would you eat a maggot sausage?

01 May, 2019

Scientists are exploring the use of insect-based specialty foods potentially made from 'upcycled waste' to feed the growing population of the future.


How healthy is the protein trend?

01 May, 2019

Research has revealed that long-term high-protein intake from consuming certain types of amino acids is good for building muscles but could shorten life span.


Helping manufacturers with sugar reduction

29 April, 2019

Food and beverage manufacturers looking to produce reduced-sugar products are encouraged to join a free webinar on 15 May 2019.


Smelling food flavours with your tongue

26 April, 2019 by Monell Chemical Senses Center

Monell Center scientists have identified that human taste may begin on the tongue, which could lead to new approaches for modifying food flavour.


Researchers use yeast to manufacture low-calorie sweetener

18 April, 2019

University of Illinois researchers have used a yeast-based approach to produce tagatose, a natural, low-calorie sweetener, which may help increase its commercial use.


Stay clear of contaminated cheese

17 April, 2019

Four of Washed Rind's French cheeses are being pulled from supermarket shelves across Australia due to potential microbial Listeria contamination.


Homecraft Create multifunctional tapioca and rice flours

11 April, 2019 | Supplied by: Ingredion

Ingredion has introduced a clean label range of Homecraft Create Tapioca and Rice Flours to Australia.


Eating wild mushrooms can be fatal

10 April, 2019

The Food Safety Information Council has warned people not to pick or eat any wild mushrooms after eight people were recently hospitalised in NSW due to wild mushroom poisoning.


Funding the fight against Panama TR4 disease

08 April, 2019

The Queensland Government is providing over $12.1 million to the banana industry over five years to help control and contain Panama disease tropical race 4 (TR4).


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