Ungerer Australia powder flavours
25 May, 2014 | Supplied by: Ungerer Australia Pty LtdUngerer has compiled an extensive library of powder flavours. Once a selection has been made, or a new development created, the company does not impose restrictive minimum order quantities.
Superfood shows promise as thickener and emulsifier
22 May, 2014Commonly touted as a 'superfood', chia seed may in fact live up to the title. When placed in water, the seeds form a gel that food technologists say could be used in new product development.
Flavour chemicals
19 May, 2014 | Supplied by: Australian Energy Valley Pty LtdAustralian Energy Valley has a range of flavour chemicals including the Gamma-Lactone Series.
Nu-Tek Salt Advanced Formula Potassium Chloride
18 May, 2014 | Supplied by: Nu-Tek Salt AustralasiaNu-Tek Salt Advanced Formula Potassium Chloride was developed to meet the demand for reduced sodium in the food industry. The sodium-reduction solution helps food companies offer a healthier product to consumers.
Roquette high-lipid algal flour
17 May, 2014 | Supplied by: Nuplex Industries Pty LimitedThe high-lipid algal flour developed by Roquette is a complete ingredient naturally rich in healthy lipids, proteins and fibres. Its composition results in an ingredient combining nutritional, functional and organoleptic benefits.
Submissions on food additive welcomed
16 May, 2014Seafood New Zealand Limited has lodged an application with FSANZ seeking approval for the additive sodium hydrosulpfite. The additive is used to change the colour of abalone.
Breko Olivex standardised polyphenols extract
14 May, 2014 | Supplied by: Chemiplas LtdBreko's Olivex is a natural, standardised polyphenols extract made from selected French olives offering guaranteed contents in hydroxytyrosol and tyrosol. The manufacturing process of GRAP'SUD using only water and ethanol (<30%) allows preservation of the active principle properties. Extracted exclusively from the fruit, Olivex provides the benefits of the Mediterranean diet without fat content and calories.
Kalsec natural spice and herb extracts, colours, antioxidants
13 May, 2014 | Supplied by: KalsecKalsec provides a full line of natural spice and herb flavour extracts, natural colours, natural antioxidants and advanced hop products.
Amano Enzymes range of enzymes for food processing
13 May, 2014Amano Enzymes is a specialist enzyme manufacturer for the food industry. The company offers a range of amylase, protease, lipase, hyderase, dextranase lactase and glutaminase enzymes and yeast extracts specifically developed for use in food and beverages.
Five-year plan to strengthen Aust sugar industry
07 May, 2014Sugar Research Australia has announced a five-year strategic plan to strengthen the sugar industry. The plan includes efficient plant breeding, minimising pests and disease, optimising farming systems and production techniques and developing economically viable alternative uses for sugar cane.
Fixing fishy fraud
11 April, 2014Deliberate fraud or mislabelling of seafood has become an increasingly important global food security issue, but InstantLabs and the University of Guelph have entered into an agreement to co-develop a portfolio of seafood species identification tests that will provide definitive proof that seafood is correctly labelled within two hours.
Multidisciplinary investigation of trans fat
09 April, 2014
Trans fat, derived from the partial hydrogenation of vegetable oils, is present in many processed foods and bakery items. But in the US the FDA is currently reviewing evidence that trans fats are not generally recognised as safe (GRAS) for any use in food.
Regulatory bodies are looking at energy drinks and consumer health
09 April, 2014Regulatory bodies and consumer groups are taking a closer look at links between energy drinks and health issues - especially for younger consumers.
Making healthy baked goods with rice bran oil
07 April, 2014Baked foods could soon be healthier, thanks to research from the United States Department of Agriculture, which has developed an ingredient that could partially replace butter, margarine and shortening in baked goods.
Naturally sweet: strawberry compounds could reduce need for sugar, artificial sweeteners
12 March, 2014Naturally occurring compounds in strawberries can boost the perception of a product's sweetness regardless of actual sugar levels, a new study has shown. These compounds could be a way to make processed foods taste sweeter without sugar.
