Kimchi fermentation research
20 April, 2020Researchers have found the source of lactic acid bacteria involved in the fermentation of kimchi, to aid the production of standardised kimchi.
Wild tomatoes resistant to deadly bacterial canker
20 April, 2020A new study has revealed that wild tomato varieties are less affected by bacterial canker than traditionally cultivated varieties.
Heat and Control FastBack Revolution Seasoning System
01 April, 2020 | Supplied by: Heat and Control Pty LtdThe FastBack Revolution Seasoning System from Heat and Control provides consistent seasoning for many products, such as potato chips, snack foods and crackers.
Sensient DairyBoost Plus extract flavouring system for dairy
01 April, 2020 | Supplied by: Sensient TechnologiesThe Sensient DairyBoost natural extract flavouring system provides the rich mouthfeel and authentic characteristics associated with full-fat dairy products.
Advances in sea cucumber aquaculture
31 March, 2020Researchers in Norway are investigating commercial farming practices for sea cucumbers.
Consumers in favour of sugar tax
18 March, 2020A survey of over 1000 German consumers has revealed that there is considerable support for nutritional policy action, such as the implementation of sugar taxes.
Saltiest savoury snack revealed
11 March, 2020A 'lightly salted' kale chip has been crowned saltiest snack in a new report released by The George Institute for Global Health, VicHealth and the Heart Foundation.
Grainstone Brewers Premium Flour
11 March, 2020 | Supplied by: Grainstone Pty LtdHigh in protein and low in gluten, Grainstone Brewers Premium Flour is suitable for many food products, such as artisan breads and snack foods.
Fresh or freeze-dried raspberries with your muesli?
05 March, 2020Scientists have been researching the freeze-drying process in detail in order to perfect the process efficiency and improve product quality in the future.
Bread 'trash' is microbial treasure
29 February, 2020Research in Italy shows that old bread can be repurposed to act as a medium for cultivating microbial starters for food industries such as bakeries, dairy and winemaking.
Making milk powder less energy intensive
17 February, 2020 by Dr George Chen, Professor Sandra Kentish, Professor Sally Gras, University of MelbourneA new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production.
Is this the best thing since sliced bread?
11 February, 2020Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread.
Preventing Salmonella from affecting raw eggs
06 February, 2020Researchers have developed a decontamination method to prevent salmonellosis from affecting raw eggs through surface contamination.
'Berry' good Tim Tams making the most of strawberries
05 February, 2020 by Carolyn JacksonMy Berries is reducing peak-season strawberry wastage, collaborating with Nutradry and Arnott's to produce a special edition Tim Tam flavour.
Aussie wheat takes the cake in Asian biscuit market
04 February, 2020Australian 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.
