Sensient Opalis colouring foods range
01 February, 2020 | Supplied by: Sensient TechnologiesSensient's Opalis colouring foods range of natural extracts and concentrates is derived from edible vegetables, fruits and plants.
Plant-based bacteria used to make vegan yoghurt
21 January, 2020A lactic acid bacteria from Danish plants has been used to make an entirely vegan 'yoghurt' with just three ingredients.
Coeliac disease triggered by bacterial exposure
20 January, 2020Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.
Effects of heirloom and modern wheat on gut health
09 January, 2020A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.
Sugar levels drop in UK yoghurts
09 January, 2020A University of Leeds study has found there was an overall 13% decrease in total sugar content in yoghurts sold in UK supermarkets.
Call for comment on soy leghemoglobin usage in food items
08 January, 2020 | Supplied by: Food Standards Australia New ZealandFSANZ has issued a call for comment on an application by Impossible Foods Inc. for the use of a protein, soy leghemoglobin, in meat analogue products.
Australia bans sale of pure caffeine powders
13 December, 2019On 12 December, the Australian Government acted to ban pure and highly concentrated caffeinated food products.
Meatless goes mainstream in the US
10 December, 2019Nestlé USA has added its plant-based meat alternative to oven-ready pizzas and lasagnes.
DuPont plant-based solutions portfolio
09 December, 2019 | Supplied by: DuPont Australia Pty LtdA launch pad to new product development, DuPont's plant-based solutions portfolio allows food producers to meet demand for meat and dairy-free foods.
Is lupin the next superfood?
03 December, 2019Researchers are developing a way to turn lupin seed waste into treatment for high blood glucose, which could benefit people with Type 2 diabetes.
What's in a grain? New guidelines for flour mills
03 December, 2019 | Supplied by: AegicThe Australian Export Grains Innovation Centre has plans to standardise whole grain guidelines and authenticate whole grain flour, to support flour millers.
Will 2020 be the year of inulin?
19 November, 2019Low in sugar, high in protein, inulin is a type of soluble fibre found in fruits and vegetables. It's also predicted to be the next big food trend in 2020.
DuPont Danisco dairy enzyme range
08 November, 2019 | Supplied by: DuPont Australia Pty LtdDuPont Nutrition & Biosciences has introduced a lactase range that can enable fermented dairy products that are low in sugar, high in fibre and lactose-free.
Singapore to ban ads for sugary drinks
06 November, 2019Singapore will introduce mandatory colour-coded nutrition labels and ban advertising for sugar-sweetened beverages, in a major step in the war on sugar.
Meet the ingredient set to disrupt chocolate and nut pairing
30 October, 2019Research from Macadamias Australia showed that macadamias are perceived to be a nutritious and indulgent ingredient that can add variety to chocolate products.
