Ingredients

US food additives study reveals 10% increase

15 March, 2023

A US study reveals manufacturers have increased additives in packaged foods and beverages, but noted a decrease in added flavours in carbonated soft drinks.


Could a muffin be the next functional food?

10 March, 2023 | Supplied by: re-FOOD

Imagine sinking your teeth into a tender muffin that tastes good and is chock full of vitamins, antioxidants and other natural ingredients that are good for your health.


Infant formula HMOs get EU novel food approval

01 March, 2023 | Supplied by: Chr. Hansen

Following an EFSA assessment of Chr. Hansen's HMOs, the human milk oligosaccharides have received approval for safe use in infant formula in the EU.


The ongoing partnership supporting Australian vegetable growers

28 February, 2023 | Supplied by: Syngenta

Syngenta has continued its partnership with AUSVEG to strengthen links throughout the supply chain and facilitate closer collaboration to benefit growers and the industry.


Bland strawberries? Pesticides may be to blame

28 February, 2023 | Supplied by: American Chemical Society

According to a study in ACS's Journal of Agricultural and Food Chemistry, certain pesticides may be responsible for subdued flavour and sweetness in berries.


Vanillin from Kraft Lignin

27 February, 2023

A team of researchers has developed a green method for recovering the flavouring agent vanillin from a by-product in the papermaking processes.


Antioxidants discovered in beef, chicken and pork

22 February, 2023 | Supplied by: Osaka Metropolitan University

Imidazole dipeptides are substances produced in the bodies of various animals and humans, thought to relieve fatigue and prevent disease.


New pulse ingredient for bread shows satisfying results

14 February, 2023 | Supplied by: King's College London

Replacing regular wheat flour with a new 'cellular chickpea flour' in bread could keep you feeling fuller for longer, according to new research.


Novel food colouring company closes US$6.4 million seed round

08 February, 2023 | Supplied by: Michroma

Ingredient biotech startup Michroma will use the funds to help with the commercialisation of its fungal food colourants platform.


Nutritious salt alternative using Indigenous bush food

08 February, 2023

A group of plants used by First Nations Australians could have business potential as a nutritious alternative to salt, according to University of Queensland research.


2023 food trends: flavours that tell a story

02 February, 2023 | Supplied by: Kerry Taste & Nutrition (APMEA)

Kerry has predicted that food and beverage innovation in 2023 will be inspired by heirloom recipes across generations of tradition globally.


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.


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