Ingredients > Fruit & vegetables

Edible coatings revolutionising the ready-to-eat fruit and vegetable sector

17 September, 2013

The large, and growing, market share of ready-to-eat fruits and vegetables has been made possible by the development of invisible, colourless, odourless, tasteless, edible coatings.


Low-GI potato attracts attention

17 September, 2013

Researchers have developed what they claim is the world's first low-GI potato. Research on the Carisma potato will be presented at the International Congress of Nutrition in Granada, Spain.


Walnut crop arrives early in California

12 September, 2013

This year's walnut crop will be slightly early, but will be of high quality, the Californian walnut industry says. The USDA National Agricultural Statistics Service California Field Office has predicted the annual yield will be 495,000 short tons.


Making frozen broccoli better

12 August, 2013 by Phyllis Picklesimer

Having found that frozen broccoli lacks the ability to form the anticancer phytochemical sulforaphane, reasearchers have found how food processors can restore the health benefit to the vegetable.


URC Fruit Pieces and BakeFruit range

10 July, 2013

Taura Natural Ingredients has available a range of premium-quality fruit ingredients, made using its ultra rapid concentration (URC) process that concentrates the taste, texture and nutrients of fruit into pieces, flakes and pastes, for use in applications such as chocolate, breakfast cereals, baked goods, confectionery and snack bars.


Factors that influence pre-harvest spinach contamination

24 June, 2013

Cost-effective strategies for control of produce contamination may become realities now that researchers have identified a variety of factors that influence the likelihood of E. coli contamination of spinach on farms prior to harvest.


Broccoli with higher glucoraphanin levels

12 April, 2013

Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound.


New superfruit soon to be commercialised

17 December, 2012

Professor Daryl Joyce of UQ’s School of Agriculture and Food Sciences has been selecting and evaluating new varieties of the ancient Chinese red bayberry fruit (Myrica rubra) for commercialisation in Australia.


Computer imaging provides grape sugar and ripeness information

03 December, 2012

Researchers at the University of Seville (Spain) have developed a technique for estimating grape composition and variety using computer imaging. They have also put forward an index for identifying the ripeness of seeds without the need for chemical analysis. This new method can help to decide the best moment for picking.


Essential oil antigerminants for prolonged potato storage

10 October, 2012

A Spanish researcher has investigated the use of essential oils in prolonging the shelf life of potatoes rather than using synthetic antigerminants.


Spray-on coating delays banana ripening

26 August, 2012

Bananas ripen, soften and rot into an unappetising mush, seemingly in the blink of an eye - but a solution may be at hand. Chinese scientists are developing a spray-on coating that consumers could use to delay the ripening of bananas.


Fruit juice used to halve the fat in chocolate

24 August, 2012

University of Warwick chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 µm in diameter.


Off-the-shelf hardware used for detection, identification and quantification of potato defects

29 June, 2012

A prototype computer vision system has been used to identify substandard potatoes. The machine vision system used off-the-shelf hardware to enable affordable detection, identification and quantification of common defects affecting potatoes.


$10m mushroom facility opens in Victoria

21 June, 2012

Parwan Valley Mushrooms recently opened its $10 million purpose-built mushroom facility at Parwan, west of Melbourne.


Chefs Pride Smoothie Cubes

06 June, 2012

Chefs Pride has launched Smoothie Cubes, fruit- and vegetable-filled frozen cubes for making smoothies. Users simply add 200 mL of milk or fruit juice, blend and serve. They reduce the problems associated with fruit seasonality and are claimed to contain all natural ingredients.


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