Grasshoppers and silkworms could contain the same antioxidant capacity as a glass of orange juice, reveals a study published in Frontiers in Nutrition.
The Kemin Powerpacked Molecule antioxidant technology is designed to help keep food and beverage products safer and fresher for longer.
Researchers have found a natural way to prevent pastry, cake and pie doughs discolouring during storage.
Acrylamide-lowering techniques have been extended by the addition of blends of natural products that can significantly lower acrylamide levels without affecting flavour or texture.
Omega-3 algae farming company Qponics has been awarded a $1 million grant to construct a commercial-sized algae farm in South East Queensland.
The Institute of Food Technologists has published an article identifying natural ingredients that can be used as antioxidants in meat and meat products.
Naturex has expanded its portfolio of natural solutions for shelf-life extension with a range of cherry-based antioxidants and curing enhancers for meat and poultry products.
Naturex has released a range of cherry-based antioxidants and curing enhancers. Naturally packed with organic acids that aid food preservation, the acerola cherry-derived ingredients open up opportunities for natural preservation solutions in the meat and poultry industry.
Kalsec conducted a study which it says shows the addition of its antioxidants to baked goods maintains fresh aromas and flavours.
Resveratrol, an ingredient in red wine thought to improve insulin sensitivity, reduce risk of heart disease and increase longevity, does not appear to offer these benefits in healthy women, new research at Washington University School of Medicine in St Louis indicates.
Kalsec natural antioxidants reduce food oxidation, which can improve the shelf life of extruded cereals. The company claims its antioxidants improve the stability of flavour-sensitive food products.
Application Brief 142 demonstrates extraction of an orange peel sample in 35 min and separation in 4 min, with only 40 mL solvent consumed for each extraction.
Kalsec recently compared lipid oxidation and colour loss in pork sausage treated with natural antioxidants to commonly used synthetic alternatives BHA/BHT (butylated hydroxyanisole and butylated hydrooxytoluene).
Danisco has developed a range of cultures, stabilisers and antioxidants which give meat products the right taste, colour, texture, shelf life, safety and nutritional profile.
Kalsec’s Duralox Oxidation Management Systems can be added to omega-3 oils to significantly improve oil stability to extend shelf life.