Root vegies the new source of natural colourings
09 September, 2013Speakers at the 246th National Meeting & Exposition of the ACS described how natural colours that were in use centuries ago are making a resurgence in response to consumer preferences, manufacturers' needs and their potential health benefits.
Manufacturers urged to switch to natural colours
06 September, 2013A leading authority on natural food colours has urged Australian food manufacturers to convert to natural food colours. Chr. Hansen's Ji Hoong Too said that Australia is falling behind developing markets in conversion to natural colours.
FDA permits spirulina blue as colour additive
22 August, 2013The US Food and Drug Administration has approved a petition filed by Mars Inc to permit the use of spirulina extract as a colour additive in candy and chewing gum.
Making frozen broccoli better
12 August, 2013 by Phyllis PicklesimerHaving found that frozen broccoli lacks the ability to form the anticancer phytochemical sulforaphane, reasearchers have found how food processors can restore the health benefit to the vegetable.
Economics provides the incentive for fish fraud
09 August, 2013Mislabelling seafood is a global problem. Consumers end up paying more for a lesser value product and the motive behind the fraud is purely economics.
Sibutramine in weight-loss products costs importers $9K
02 August, 2013The directors of Bruce Imports pleaded guilty and were convicted of 32 charges relating to the sale of imported weight-loss coffees, dried fruit and jelly which contained Sibutramine.
Branded milk sales up 8-10% in Coles
01 August, 2013Coles is noticing a resurgence of branded milk sales, with 8-10% growth in some branded product lines.
Have your say on Quillaja extract
31 July, 2013Submissions on an Application to use Quillaja extract as a food additive are being sought by FSANZ. Quillaja extract is used in beverages to emulsify oil-soluble substances.
There’s a new nut in the marketplace
26 July, 2013Sandalwood is best known as a fragrant wood but long before it was a major export from Western Australia, local Indigenous communities used the sandalwood nuts as a food source. The nuts are low in saturated fats, high in mono and polyunsaturated fats. Somewhat similar to Brazil nuts and with a glutinous texture, the nuts are now commercially available.
Improving Australia’s livestock export supply chain
23 July, 2013The federal government has announced $1.8 million in funding for seven projects to improve animal welfare in Australia’s overseas livestock export markets.
Food that prevents obesity and more
23 July, 2013Recent studies have found that combining some foods like tomatoes and broccoli, heating some foods to a certain temperature (or not heating others), and/or cooking them in olive oil, may enhance their antiangiogenesis abilities. These findings could impact food design, preparation and ultimately public health.
High omega-3s claimed to increase risk of prostate cancer
19 July, 2013Fatty acids derived from fatty fish and fish-oil supplements, usually lauded as ‘cardio cure-alls’, have been found to increase the risk of developing aggressive prostate cancer.
Health benefits of fructooliogosaccharides
17 July, 2013Short-chain fructooliogosaccharides (scFOSs) are low-kilojoule, non-digestible carbohydrates that are claimed can improve food taste and texture while aiding immunity, bone health and the growth and balance of bacteria in the digestive tract.
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.
