Ingredients > Herbs & spices

Turmeric laced with lead — doesn't sound so healthy

26 September, 2019

A Stanford-led study has revealed that turmeric is sometimes adulterated with a lead-laced chemical compound in Bangladesh.

Hot stuff: embracing the diversity of capsicums

26 February, 2019

From vegetable to hot spice, a comprehensive review of the Capsicum species has been published with academic and scientific input from across the globe.

Avoid lead in your spices

11 December, 2018

Spices purchased abroad may contain high levels of lead and pose a risk for lead exposure, according to an American study.

Grants to reduce salt content

25 June, 2018

Grants of up to $25,000 are available for start-ups and SMEs who have a footprint in Victoria to help them reformulate their products and reduce their salt content.

McCormick acquires Gourmet Garden for $150 million

27 April, 2016

Australian herb brand Gourmet Garden has been purchased by flavour giant McCormick & Company.

New approach to salt reduction in cheese and processed meats

19 April, 2016 by Wim Engels

Over 30% salt reduction achieved in cheese and meat products with great taste.

The great oregano swindle

07 April, 2016

A spot check by CHOICE has found widespread adulteration of oregano products sold in Australia, with one product found to contain less than 10% oregano.

Kalsec validates process for ridding spices of Salmonella

25 February, 2015

A study performed on carrot pellets using a scaled representation of the proprietary Kalsec extraction process has found a 6-log reduction in Salmonella.

Spices and herbs: improving health through flavour

05 November, 2014

Spices and herbs can play a significant role in improving health, by helping to reduce sodium, kilojoule and fat intake while making healthy eating more appealing, conclude the authors of a scientific supplement published in the journal Nutrition Today.

Fighting food fraud in the saffron market

19 August, 2014

Saffron is the world's most expensive spice. But as an object of desire it can also be a victim of fraud. A number of ISO standards have been developed to help fight against this fraud and assist quality saffron producers.

Salt's sweet spot - Goldilocks dilemma

18 August, 2014

Two reports from a global collaborative study involving hundreds of investigators from 18 countries are shaking up conventional wisdom around salt consumption.

Heilala Vanilla ground vanilla powder

11 September, 2013

New Zealand vanilla grower and producer Heilala Vanilla has launched a vanilla powder. Made from 100% vanilla beans, the powder is free from artificial colours, flavours, buffers, additives and sugar, and is gluten free.

Trends in ingredients and additives in the manufacture of meat products

01 May, 2013

The global meat industry is growing. The consumption of fresh meat worldwide has increased by some 3% a year over the past five years. And, as a result of the increasing development of the highly populated threshold countries and the growing importance of meat in the diet, consumption is set to continue to rise further in the coming years. Since meat products always contain spices and condiments and since technically effective additional substances are also used, the mood among suppliers of ingredients and additives is also buoyant overall.

Sustainable vanilla sourcing program announced

22 February, 2013

General Mills and Häagen-Dazs have announced a sustainable vanilla sourcing program designed to support smallholder vanilla farmers in Madagascar.

The spice of life? Spice allergies on the rise

09 November, 2012

Spice allergies are on the rise, according to the American College of Allergy, Asthma and Immunology. With the increasing use of spices in the American diet and cosmetics, allergists anticipate more Americans will succumb to these allergies.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd