Ingredients

High-protein, gluten-free pasta research development

31 January, 2023

A research team in Thailand has investigated the use of mung beans to increase the protein levels and improve the texture of gluten-free pasta products.


Sugar tax: the non-alcoholic beverage industry responds

25 January, 2023 | Supplied by: Australian Beverages Council

The non-alcoholic beverage industry has responded to calls for a proposed 40 cents per 100 grams of sugar tax on beverages.


FSANZ calls for comments on caffeine restrictions

20 December, 2022 | Supplied by: Food Standards Australia New Zealand

Food Standards Australia New Zealand (FSANZ) has called for comment on its review of permissions for caffeine in sports and general foods.


Fermented fava beans: new option for plant-based market

19 December, 2022 | Supplied by: Foodiq

Foodiq has developed Fabea+, an ingredient made from fermented fava beans, providing an alternative to mainstream ingredients used in the plant-based market.


What's new on shelves for Xmas?

16 December, 2022

From pink gin and spices made from grape waste to icy treats and Indigenous art on packaging, we take a look at what's new on shelves as we approach the end of 2022.


Danone milk formula certified carbon neutral

15 December, 2022

Karicare is claimed to be the first milk formula product in Australia and New Zealand to achieve independent carbon neutral certification.


Kerry announces licensing agreement for rice-derived postbiotic

15 December, 2022 | Supplied by: Kerry Taste & Nutrition (APMEA)

Kerry has announced a commercial agreement with Japan-based Kameda Seika to market and distribute the company's rice-derived postbiotic.


Super grain could make a super cookie

13 December, 2022 | Supplied by: Washington State University

According to research by Washington State University (WSU), quinoa has the potential to make a 'super' cookie.


Low wholegrain intake: could the answer be in the label?

12 December, 2022 | Supplied by: Elsevier Australia

A new study published by Elsevier has analysed the consumer understanding of wholegrain food definitions and food industry labelling practices.


Horticulture grower one melon closer to export market

09 December, 2022

Daintree Fresh will soon be picking and packing 15,000 trays of fresh produce weekly, ready to be exported to Japan.


ChickP Protein isolate for non-dairy ice cream

02 December, 2022 | Supplied by: ChickP Protein Ltd

ChickP Protein has introduced chickpea protein isolate for plant-based ice cream, designed to create a creamy mouthfeel similar to that of dairy ice cream.


Nestlé launches plant-based egg alternative

29 November, 2022

Launched in Latin America, Nestlé has developed a powdered, shelf-stable, plant-based protein blend to complement egg dishes.


Coles expands its carbon-neutral beef range

29 November, 2022

The Coles carbon-neutral beef range of products is now available in NSW, South Australia and Tasmania.


'Invisible fibre' boost for low-fibre food

22 November, 2022

Starch modification technology has been used to develop a fibre that can provide a boost to low-fibre food without affecting its texture, colour or taste.


A decade of grains market innovation and success

17 November, 2022 | Supplied by: Aegic

Agriculture and Food Minister Alannah MacTiernan applauded the work of AEGIC to build market share for Australian grains as it celebrates its 10th anniversary.


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