Frozen berries update: risk statement
02 June, 2015 | Supplied by: Food Standards Australia New ZealandFollowing the hepatitis A outbreak earlier this year, thought to be linked to frozen berry imports, the Food Standards Australia and New Zealand agency (FSANZ) has released a risk statement on the subject to the Department of Agriculture, the enforcement agency for imported food.
New method improves long-term storage of kiwifruit
01 June, 2015A simple and non-contaminant technology method may be the answer to improving the quality of kiwifruit during long-term storage.
Sunny Queen Meal Solutions ready-to-serve egg products
14 May, 2015 | Supplied by: Sunny Queen Meal Solutions
Sunny Queen Meal Solutions has launched a range of ready-to-serve egg products that offer commercial caterers an alternative way to prepare fresh egg dishes easily and safely.
Food encapsulation market forecast to hit US$5.4 bn by 2020
10 April, 2015The global food encapsulation market is expected to reach US$5464.6 million by 2020, according to a new report. The increasing demand for natural flavours and clean label products has prompted development of novel products, which will drive this growth.
Magic mushrooms remove gluten from wheat
10 April, 2015A US food technology company has developed a magic mushroom with a twist. Rather than causing hallucinations, these mushrooms remove gluten from wheat - a mind-bending concept in itself.
Why hasn't the confectionery industry embraced stevia?
27 March, 2015Given the increasing noise around sugar's ill effects on health, one would expect the sugar-free confectionery market to be booming. But this isn't the case: sugar-free lines accounted for less than 7% of global confectionery launches in 2014.
Whey protein plus calcium ingredient for seniors
26 March, 2015 | Supplied by: Arla Foods IngredientsArla Foods Ingredients has launched Nutrilac Ageless, a whey protein plus calcium ingredient that will enable dairy companies to create yoghurts and desserts aimed at the seniors market.
AFGC seeks to extend dietary fibre claims transition period
24 March, 2015What do you think of the new requirements for nutrition content claims about dietary fibre? The Australian Food and Grocery Council has applied to FSANZ to have the transition date extended by one year to January 2017.
Chr. Hansen eXact NG Flavor+ culture for improved dairy flavour without gas production
16 March, 2015 | Supplied by: Chr. HansenChr. Hansen has launched eXact NG Flavor+, a culture that gives a creamy and rich dairy flavour with increasing diacetyl production during shelf life - without gas production.
Kalsec validates process for ridding spices of Salmonella
25 February, 2015A study performed on carrot pellets using a scaled representation of the proprietary Kalsec extraction process has found a 6-log reduction in Salmonella.
Haze-preventing enzymes approved for use in winemaking
20 January, 2015The Food Standards Code has been amended to include the haze-preventing enzymes Aspergillopepsin 1 and 2. The move has been welcomed by the Australian and New Zealand wine industries.
Haze-preventing enzymes approved for use in winemaking
20 January, 2015The Food Standards Code has been amended to include the haze-preventing enzymes Aspergillopepsin 1 and 2. The move has been welcomed by the Australian and New Zealand wine industries.
Dairy products and type 2 diabetes risk
04 December, 2014A recent study found that while yoghurt was associated with a reduction in type 2 diabetes risk, other dairy products had no impact.
Arla Foods Nutrilac milk proteins produce 'recombined' cheese without fresh milk
26 November, 2014Arla Foods Ingredients has developed a range of 'recombining' solutions to enable dairy companies to produce specialty cheeses without fresh milk.
Spices and herbs: improving health through flavour
05 November, 2014Spices and herbs can play a significant role in improving health, by helping to reduce sodium, kilojoule and fat intake while making healthy eating more appealing, conclude the authors of a scientific supplement published in the journal Nutrition Today.