Phytolin is a flexible functional ingredient and dietary supplement that can be incorporated into food and beverage formulations derived from sugarcane extract.
High in protein and low in gluten, Grainstone Brewers Premium Flour is suitable for many food products, such as artisan breads and snack foods.
Scientists have been researching the freeze-drying process in detail in order to perfect the process efficiency and improve product quality in the future.
Australian soft wheat could be used to make sweet products in key Asian markets, opening the door to a new market opportunity for low-protein Australian wheat.
FSANZ has issued a call for comment on an application by Impossible Foods Inc. for the use of a protein, soy leghemoglobin, in meat analogue products.
On 12 December, the Australian Government acted to ban pure and highly concentrated caffeinated food products.
A launch pad to new product development, DuPont's plant-based solutions portfolio allows food producers to meet demand for meat and dairy-free foods.
Researchers are developing a way to turn lupin seed waste into treatment for high blood glucose, which could benefit people with Type 2 diabetes.
Low in sugar, high in protein, inulin is a type of soluble fibre found in fruits and vegetables. It's also predicted to be the next big food trend in 2020.
Demand for sesame seeds is expected to increase, due to the product's versatility as an antioxidant and as a functional ingredient in several products.
OptiBiotix Health Plc's SlimBiome is a patented, functional weight-loss ingredient that contains non-digestible prebiotics and dietary fibres.
Bühler is expanding its insect portfolio by building a mealworm production and process facility in the Netherlands.
Cannabis-infused edibles are becoming increasingly prevalent in some US states; however, some chocolate products are causing headaches for analysts.
Researchers at the University of Birmingham have suggested the UK introduces mandatory fortification of vitamin D in wheat flour.
FSANZ is calling for comment on an application to reduce the minimum protein requirement for milk-based follow-on formula from 0.45 to 0.38 g/100 kJ.