URC Fruit Pieces and BakeFruit range
10 July, 2013 | Supplied by: Taura Natural Ingredients LtdTaura Natural Ingredients has available a range of premium-quality fruit ingredients, made using its ultra rapid concentration (URC) process that concentrates the taste, texture and nutrients of fruit into pieces, flakes and pastes, for use in applications such as chocolate, breakfast cereals, baked goods, confectionery and snack bars.
Drug-resistant bacteria, farm workers and antibiotic use
08 July, 2013A new study found drug-resistant bacteria associated with livestock in the noses of industrial livestock workers but not in the noses of antibiotic-free livestock workers.
LycoRed Tomat-O-Red vegetarian red colourant range
27 June, 2013LycoRed has developed a range of vegetarian red colourants as part of its Tomat-O-Red line of tomato lycopene colour for various food and beverage applications.
Fonterra invests another $30 million at Whareroa in Taranaki
24 June, 2013Fonterra has announced a further $30 million investment to expand its dry distribution centre at its Whareroa site in Taranaki.
Factors that influence pre-harvest spinach contamination
24 June, 2013Cost-effective strategies for control of produce contamination may become realities now that researchers have identified a variety of factors that influence the likelihood of E. coli contamination of spinach on farms prior to harvest.
How organic is your milk?
05 June, 2013Dairy processors can now test to verify the authenticity of claims that milk is organic.
Making ice-cream more nutritious with meat leftovers
27 May, 2013Most of the animal proteins found in the meat industry waste have, until now, been underutilised. The challenge is to transform such waste into food of higher functionality and added value.
Arla Foods Ingredients Staging milk protein fractions for baby formula
22 May, 2013Built around Arla Foods Ingredients’ Lacprodan portfolio of protein ingredients, Staging is an improved approach to infant formula designed to reflect the fact that the composition of breast milk changes significantly during lactation.
Wild grass could boost UK wheat yields by 30%
16 May, 2013Synthetic wheats made from ancient wheat and wild grass species can create a bridge for transferring novel sources of genetic diversity from wild relatives into varieties already being farmed. Researchers are claiming that UK wheat yields could be boosted by up to 30% with the introduction of a new wheat bred from a wild grass species.
Bugs for dinner
16 May, 2013Forget meat and three veg - beetle and three veg could be the staple meal of the future, according to the United Nations Food and Agriculture Organisation.
High fructan barley
16 May, 2013CSIRO has developed a barley variety high in fructans which will enable food producers to deliver wholegrain food with greater potential health benefits provided by one natural ingredient.
Fox and rat passed off as lamb in China
03 May, 2013A three-month Chinese Ministry of Public Security (MPS) campaign has resulted in the arrest of 904 people who are alleged to have been involved in meat-related crimes such as producing fake beef and mutton made from rat and fox.
Horsemeat scandal side effect
03 May, 2013The horsemeat scandal, which broke in January 2013, has already made its mark on British consumers who are raising concerns over the way in which meat from overseas has entered the UK food chain. They are voting with their feet and showing increased preference for British products.
Risky meat
01 May, 2013 | Supplied by: Center for Science in the Public InterestMinced beef and chicken are by far the riskiest meat and poultry products in the American food supply and pose the greatest likelihood of hospitalisation, according to a new report by the Center for Science in the Public Interest. Furthermore, according to the non-profit group's analysis of more than 33,000 cases of foodborne illness connected to products regulated by the U.S. Department of Agriculture, chicken nuggets, ham, and sausage pose the lowest risk of foodborne illness.
Trends in ingredients and additives in the manufacture of meat products
01 May, 2013The global meat industry is growing. The consumption of fresh meat worldwide has increased by some 3% a year over the past five years. And, as a result of the increasing development of the highly populated threshold countries and the growing importance of meat in the diet, consumption is set to continue to rise further in the coming years. Since meat products always contain spices and condiments and since technically effective additional substances are also used, the mood among suppliers of ingredients and additives is also buoyant overall.
