Ingredients > Antioxidants

The antioxidant power of grasshoppers and silkworms

16 July, 2019

Grasshoppers and silkworms could contain the same antioxidant capacity as a glass of orange juice, reveals a study published in Frontiers in Nutrition.


Kemin Powerpacked Molecule antioxidant technology

11 March, 2019

The Kemin Powerpacked Molecule antioxidant technology is designed to help keep food and beverage products safer and fresher for longer.


Prevent pastry dough discolouration naturally

12 November, 2018

Researchers have found a natural way to prevent pastry, cake and pie doughs discolouring during storage.


Reducing acrylamides in heat-processed foods

20 April, 2018

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.


Algal omega-3 farm to be built in SE Queensland

04 July, 2016

Omega-3 algae farming company Qponics has been awarded a $1 million grant to construct a commercial-sized algae farm in South East Queensland.


Natural antioxidants for meat preservation

26 October, 2015

The Institute of Food Technologists has published an article identifying natural ingredients that can be used as antioxidants in meat and meat products.


Naturex cherry-based antioxidants and curing enhancers

04 August, 2014

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 cherry-based antioxidants and curing enhancers

27 June, 2014

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 natural antioxidants for baked and extruded goods

10 December, 2012

Kalsec conducted a study which it says shows the addition of its antioxidants to baked goods maintains fresh aromas and flavours.


There goes good excuse for middle-aged women to drink red wine

26 October, 2012

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 for improving extruded cereal shelf life

14 September, 2012

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.


Thermo Fisher Scientific hesperidin determination method

26 June, 2012

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 Herbalox Seasoning Type HT 25 and Duralox Oxidation Management System NC-204

07 September, 2011 by

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 Texel NatuRed, Texel XT and Grindstead MeatBinder

04 May, 2010 by

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.


Oxidation management system

28 October, 2009 by

Kalsec’s Duralox Oxidation Management Systems can be added to omega-3 oils to significantly improve oil stability to extend shelf life.


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