Refining strategies to reduce salt
21 October, 2024There are many technical obstacles to reducing salt in food products, so US experts have refined strategies to address sodium reduction and replacement in foods.
GNT EXBERRY rainbow colours for snack food
17 October, 2024 | Supplied by: EXBERRYEXBERRY colours are made from fruit, vegetables and plants.
Arla Foods Ingredients Essentials Bar using Lacprodan SoftBar whey protein
16 October, 2024 | Supplied by: Arla Foods IngredientsArla Foods Ingredients has launched a new concept for high-protein bars using its whey protein ingredient.
Record high cocoa prices could increase price of chocolate
27 September, 2024Research has found skyrocketing cocoa prices are putting pressure on chocolate producers around the globe, which could result in higher chocolate prices.
revyve yeast-based texturiser for GF products
17 September, 2024 | Supplied by: revyverevyve launches its next-generation gluten-free ingredient line made from baker’s yeast.
How bread dough gave rise to civilisation
23 August, 2024A study has explained how bread wheat helped to transform the ancient world on its path to becoming the crop that still sustains our population.
Lowering salt targets for processed food in the US
16 August, 2024In an effort to reduce sodium intake in the US, the FDA has proposed Phase II of its voluntary sodium reduction targets, which are focused on processed food.
Proprietary probiotic approved for infant food in China
13 August, 2024Morinaga Milk has obtained the registration of "new food ingredient" in China for use of its Probiotic Bifidobacterium infantis M-63 in infant foods.
Revyve egg replacer ingredient
09 August, 2024 | Supplied by: RevyveRevyve has launched its egg replacer ingredient for plant-based burgers, which is made from upcycled brewer's yeast.
Fooditive Keto-Fructose sweetener from apples and pears
09 August, 2024 | Supplied by: Fooditive GroupFooditive Group has launched its plant-based sweetener Keto-Fructose (5-keto-D-fructose) in the US.
Sweet support for beneficial probiotic cultures in yoghurt
06 August, 2024Adding a spoonful of honey to plain yoghurt could support the survival of probiotic cultures in the gut, according to research.
Developing new flavours for alt-protein products
26 July, 2024NTU Singapore and ingredients company Bunge are collaborating to produce new food flavours through fermentation, for use in alternative protein products.
Plant-based alternatives for reduced fat replication
24 July, 2024Loryma has developed three solutions that support targeted fat reproduction in three different applications, all with a low calorie content.
Genetically modified potato: call for comment
19 July, 2024FSANZ is calling for comment on an application to permit the sale and use of food made from a new genetically modified potato.
Modified pectin gels well for low-sugar products
18 July, 2024Using high-pressure processing (HPP) treatment, US scientists have developed a pectin that can gel well in low-sugar products and still be scalable for commercial production.
