Ricotta cheese could provide Commonwealth Games athletes with an alternative to the â€˜rocket fuel and designer drinksâ€™ now popular with muscle men, gym junkies and fitness fanatics.
Salmon is rich in essential fatty acids, in particular the Omega-3 family of fatty acids. The description 'essential' means that the body cannot synthesise or can only synthesise limited amounts of the substance in question.
A new experimental wheat variety has been created using RNAi gene silencing techniques that could provide benefits in the areas of bowel health, diabetes and obesity, CSIRO has developed a new experimental wheat variety.
Some commercial poultry processors have begun using a bacterial culture developed at the University of Arkansas that can sharply reduce the levels of pathogenic Salmonella and Campylobacter in live poultry.
Ever since the advent of recombinant-DNA technology, scientists have conceived that it will be feasible to create entirely new enzymes for specific needs, including in the production of foodstuffs.
High tech analysis of milk from an echidna will assist Australian Dairy CRC scientists to discover new components, known as bioactives, which may have health and nutritional benefits for humans.
Sensus' Frutafit and Frutalose inulin/fructo-oligosaccharides (FOS) are used as part of a balanced diet to help achieve and maintain a healthy weight. These prebiotic dietary fibres are slowly digestible carbs, have a low glycaemic index (GI) and a low calorific value. Added health benefits are that they improve ca-uptake in the body and promote a healthy micro-flora and immune function in the colon. Besides physiological benefits, Frutafit and Frutalose enhance mouth feel and taste through unique texturising properties.
Using new milling technology, ConAgra Food Ingredients (USA) has introduced Ultragrain White whole-wheat flour, a product the company describes as a 'revolutionary whole grain flour'.
Food Standards Australia New Zealand (FSANZ) has released the results of its 21st Australian Total Diet Survey (ATDS) of preservatives in food.
Poultry and food scientist Daniel Fletcher is turning dark chicken meat into something more valuable. Through centrifuge and other extraction methods, Fletcher is 'creating' white meat
The Frutarom Functional Ice-cream Product Range lets ice-cream manufacturers provide the public with the functional products that it increasingly demands. Low calorie ice-creams and ice-creams containing probiotics are just two examples of added value products. Until now, few ice-cream producers have investigated the benefits of including plant extracts in their products, a trend which the beverage and dairy industries are already taking full advantage of. Exciting products for well-being, combining good taste with a variety of functionalities, offer the manufacturer innumerable opportunities for novel products.