The prebiotic ingredient Bimuno might soon be distributed to food manufacturers after a partnership was announced with a local distributor.
The chemical is used in popular snack foods such as Pop-Tarts, Rice Krispies Treats and Cheez-Its, among many others.
Milk oligosaccharide, a supplement which is on trend for infant formulas, may be beneficial for cats and dogs when added to pet food.
A new study hopes to change consumer perceptions about a highly researched but controversial flavour enhancer — monosodium glutamate (MSG).
FSANZ is calling for comment on an application that will allow a new type of additive, sourced from a mushroom called 'sweet osmanthus ear', to preserve beverages.
Food Additives and Human Health is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry.
Researchers have found the source of lactic acid bacteria involved in the fermentation of kimchi, to aid the production of standardised kimchi.
Center for Science in the Public Interest has welcomed the news that the Salt Institute will close at the end of March, stating it "will not be missed".
In consumers' minds the terms 'clean label' and 'natural' mean 'safe', but this simply isn't correct.
FSANZ is calling for comment on an application to permit potassium polyaspartate as a food additive in wine.
NTU scientists have found an organic food preservative that is more effective than artificial preservatives, keeping food fresh for longer.
Carrageenan, a common food stabiliser, has been the subject of debate after the United States Department of Agriculture (USDA) has defied advisors and supported its continued use in US organic foods.
Following regulatory uncertainty about food additive permissions for coconut milk products, Food Standards Australia New Zealand (FSANZ) is inviting submissions on a suggested new food additive category.
Fumoir Grizzly has developed the M35 bacteriocin, known as Bac M35, which protects fish from growing Listeria monocytogenes and acts as a food preservative.
ViscoTec suggests the key to creating personalised food is ensuring the aromas, colouring and probiotics are all dosed precisely.