Ingredients

Nespresso to make all products carbon neutral by 2022

22 September, 2020

Nespresso aims to make every cup of Nespresso coffee, both for at home and for professional customers, carbon neutral by 2022.


The pea protein market on the rise

22 September, 2020

The growing shift towards plant-based and lactose- and gluten-free diets is predicted to drive demand for yellow pea protein.


Montague's stone fruit grader to be operational by Jan 2021

22 September, 2020

Fruit grower Montague is currently constructing an expansive new fruit processing facility in Narre Warren North in Victoria.


Slower growing broilers are healthier, have higher welfare — study

22 September, 2020

An independent commercial-scale farm trial has found that slower growing broiler chickens are healthier than conventional breeds of birds.


On shelf: Danone launches low-sugar yoghurt to Australian market

16 September, 2020

Using an innovative process to remove sugar from milk, Danone has developed a low-sugar yoghurt without artificial flavours, preservatives or colours.


Barley exports up 30%, Asia remains a growth opportunity

14 September, 2020

Australia's barley exports increased by 30% but its share of global trade in barley declined over the period 2000–2005 to 2015–2019, according to AEGIC.


From boutique to broadacre — Australia's quinoa launch

14 September, 2020

Australia's new open access quinoa variety is expected to create domestic and export opportunites. 


Updated app to help new dairy industry workers learn skills

09 September, 2020

Dairy Australia has updated the Dairy Passport app to help new workers learn skills and gain industry knowledge.


DuPont Nutrition & Biosciences dairy cultures

08 September, 2020 | Supplied by: DuPont (Aust) Limited

DuPont Nutrition & Biosciences has launched new dairy cultures that are said to enable faster fermentation and higher probiotic counts.


Cocoa powders in heat-treated beverages, spoilage risk research

08 September, 2020

NIZO and its consortium partners have published a paper on a practical method for enumerating bacterial spores in cocoa powders in order to reduce spoilage.


Call for comment — approved additive as a glazing agent for fruit and veg

04 September, 2020

Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to extend the use of mono- and diglycerides of fatty acids as a glazing agent for fruit and vegetables.


Multi-species, cell-based meat on the menu

04 September, 2020

Cell-based meat start-up Vow recently held a culinary demonstration of its multi-species meat platform.


Chr. Hansen develops culture that reduces browning of cheeses

03 September, 2020 | Supplied by: CHR Hansen

The F-DVS Pure Appeal culture is designed to help pasta filata makers produce mozzarella-type cheeses with a tailored level of browning for use on pizzas.


Unilever partners with biotech start-up on microalgae protein

01 September, 2020

Unilever and biotech start-up Algenuity have teamed up to explore the potential microalgae bring in innovating future foods.


Creating meat analogues

31 August, 2020

As the appetite for plant-based protein grows, the focus on meat analogues and processing technologies is also increasing.


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