Family hospitalised after suspected botulism poisoning from wild boar
22 November, 2017 by Nichola MurphyDoes your Christmas menu feature wild boar? If so, you might want to rethink.
Algaia S.A. Satialgine DVA seaweed extract
21 November, 2017Algaia S.A. has introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts.
Nestlé will source cage-free eggs by 2025
21 November, 2017Nestlé has joined other food companies in the fight for animal welfare, stating it will source cage-free eggs for all of its food products by 2025.
Chr. Hansen second-generation FreshQ cultures
15 November, 2017 | Supplied by: NovonesisWith Chr. Hansen's second-generation FreshQ, dairies can rely on natural freshness and contribute to reducing food waste.
Chicken made of pea protein selling out in supermarkets
15 November, 2017 by Nichola MurphyHealth, environmental and animal welfare concerns are all becoming priorities for consumers, which is why Auckland start-up Sunfed Meats is experiencing significant expansion.
MQuant Free Fatty Acids visual test strips
01 November, 2017 | Supplied by: IntermedMQuant Free Fatty Acids visual test strips can indicate the quality of frying oil in as little as 30 s.
Synergy Flavours natural chicken flavour range
31 October, 2017 | Supplied by: Synergy FlavoursSynergy Flavours has launched a range of natural chicken flavours to add authentic taste to a wide variety of applications, including meat-free products.
Frutarom Bright'n Free Red Rosy all-natural red colour range
30 October, 2017 | Supplied by: Trans Chem Pty LtdIn response to the growing demands for vegan eating, Frutarom Natural Colors Business Unit launches Bright'n Free Red Rosy, a clean-label, all-natural red colour range for plant-based meat analogues.
Non-browning apples sold in the US
23 October, 2017 by Nichola MurphyCustomers in the US can now buy crisp, juicy apples without fear they'll turn brown when they're cut, bitten or bruised, thanks to technology from CSIRO.
English hospitals given 250-calorie limit on confectionery
19 October, 2017 by Nichola MurphyNHS England Chief Executive, Simon Stevens, has announced they will be imposing a 250-calorie limit on confectionery sold in hospital canteens, stores, vending machines and other outlets.
PULSE researches plant-based proteins
19 October, 2017Since they are a good source of protein, PULSE (Protein Utilisation from Legumes for a Sustainable European crop) has been researching and developing protein ingredients from legumes.
Managing additive doses in personalised food
18 October, 2017ViscoTec suggests the key to creating personalised food is ensuring the aromas, colouring and probiotics are all dosed precisely.
Freudenberg invests in natural food additives
13 October, 2017Capol, part of the Freudenberg Chemical Specialities Business Group, has announced it is acquiring Colarôme, a specialist in natural food additives.
Students create vegan hard-boiled egg
13 October, 2017 by Nichola MurphyFour students from the University of Udine have created a vegan 'non-egg' made from plant-based ingredients as part of an assignment.
Scientists boost the nutritional value of corn
12 October, 2017Rutgers scientists have found a way to genetically engineer corn to produce a nutrient called methionine in order to enhance its nutritional value, reducing animal feed and food production costs.
