Ingredients

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.


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.


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.


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.


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.


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.


'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.


Kiwi startup rescues bread waste for baking mixes

15 November, 2022 | Supplied by: Countdown

One of the largest sources of food waste in New Zealand is being given a second life thanks to Kiwi startup Rescued and its range of upcycled products.


Prinova Europe PlantGuard AM antimicrobial preservative

14 November, 2022 | Supplied by: Prinova Europe Limited

Prinova Europe has launched a plant-based antimicrobial that can inhibit the growth of yeasts, moulds and bacteria.


FDA grants approval for spirulina extract in beverages

11 November, 2022 | Supplied by: EXBERRY

GNT has secured FDA approval for the use of spirulina extract in beverages, enabling manufacturers to achieve vibrant blue shades while maintaining clean labels.


Arla Foods Ingredients 'clear look' ingredient for fermented beverages

03 November, 2022 | Supplied by: Arla Foods Ingredients

Arla Foods Ingredients has developed a whey-based solution that allows the creation of fermented beverages that are both clear and high in protein.


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