An Australian study has found an immune 'signature' that identifies babies at risk of developing allergies to common foods in their first year.
A survey has found that consumers desire dairy products, such as yoghurt, prepared with simple and familiar ingredients and would consider paying extra for these attributes.
A report on the global additives market has concluded that while synthetic food additives have been falling out of favour, demands for reductions in sugar, salt and saturated fat levels present new opportunities for manufacturers of food additives.
Seafood New Zealand Limited has lodged an application with FSANZ seeking approval for the additive sodium hydrosulpfite. The additive is used to change the colour of abalone.
Regulatory bodies and consumer groups are taking a closer look at links between energy drinks and health issues - especially for younger consumers.
Ashland Specialty Ingredients' Polyclar stabilisers are used to prevent the development of colloidal haze - permanently insoluble particulate which can be seen by the human eye and be perceived as haze - thus extending the shelf life of beer.
Ashland Specialty Ingredients' Aqualong and Blanose cellulose gums are used in masa flour mixes to improve water absorption and retention in tortilla dough, both cooked and uncooked.
Fatty acids derived from fatty fish and fish-oil supplements, usually lauded as ‘cardio cure-alls’, have been found to increase the risk of developing aggressive prostate cancer.
Vitiva has launched Substar, a rosemary-based, oil-soluble oxidation management system. Substar is an alternative to tocopherols for protecting shelf life in a variety of food, cosmetic, pet food and animal feed products.
Kemin has launched an antimicrobial for ready-to-eat (RTE) products. BactoCease is a propionic acid-based antimicrobial designed to protect RTE meat and poultry products from Listeria monocytogenes.
Gelita has developed a number of ingredient concepts based on collagen proteins.
Woolworths store-baked soft white bread now contains 25% less salt and the company has also reduced salt in its wholemeal, grain and sourdough breads.
Research suggests that while most people can consume Quorn products safely, certain people who already react to fungi or moulds may may also react to Quorn.
The public authorities of the Federal Laender, as well as members of the specialist organisations of the agricultural sector, have analysed numerous samples of eggs, meat, dairy products and feedstuffs to determine their dioxin contents.
The Federal Institute for Risk Assessment in Germany recommends manufacturers avoid the use of nanoscale silver or nanoscale silver compounds in foods until such time that the data are comprehensive enough to allow a conclusive risk assessment which would ensure that products are safe for consumer health.