Ingredients

Trans fat worse than anticipated

07 July, 2006

The ‘apple’ body shape that increases the risk of diabetes and heart disease may be accelerated by eating trans fat, according to new animal research at Wake Forest University School of Medicine.


Reduced salt soy sauce

13 June, 2006 | Supplied by: http://www.kikkoman.com.au

Kikkoman's Less Salt Soy Sauce is the perfect solution if your customers are asking for a less salt alternative.


Research into organic production of prawns

09 June, 2006

Rising world demand for organic foods is a major factor behind innovative prawn research being conducted by the Department of Primary Industries and Fisheries.


Good oils now in health guidelines

08 May, 2006

The health benefits associated with consuming Omega-3 oils have been highlighted in a new Federal Government guide to the nutritional values of foods.


Dehydrated soy sauce

21 April, 2006 | Supplied by: http://www.kikkoman.com.au/

Kikkoman dehydrated soy sauce is made from Kikkoman's premium-quality, naturally brewed liquid soy sauce, and is available in concentrated spray-dried form.


Dehydrated soy sauce

14 April, 2006 | Supplied by: http://www.kikkoman.com.au/

Kikkoman dehydrated soy sauce is made from Kikkoman's premium-quality, naturally brewed liquid soy sauce, and is available in concentrated spray-dried form.


Fluoride for bottled water?

03 April, 2006

The Australian beverages industry has lodged an application seeking permission to voluntarily add a maximum of 1.5 mg/L of fluoride to packaged waters. The application to Food Standards Australia New Zealand (FSANZ) was lodged by the Australian Beverages Council in conjunction with the Australasian Bottled Water Institute.


Raspberries full of health benefits

03 April, 2006

Antioxidants are believed to have substantial health benefits and raspberries in particular are a good source. In fact, raspberries may have 10 times more antioxidants than tomatoes or broccoli. Further, raspberries contain some specific antioxidants that are found almost nowhere else.


Wheying up the benefits of ricotta

09 March, 2006

Ricotta cheese could provide Commonwealth Games athletes with an alternative to the ‘rocket fuel and designer drinks’ now popular with muscle men, gym junkies and fitness fanatics.


Obesity strikes Salmon population

07 March, 2006

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.


Experimental wheat variety has potential

01 March, 2006

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.


Reducing pathogens in chickens

27 February, 2006

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.


TEAVIGO green tea extract

16 February, 2006 | Supplied by: http://www.teavigo.com/

DSM Nutritional Products has successful extracted the most important component from green tea leaves, Epigallocatechin gallate (EGCG), and concentrated it in a pure crystalline powder.


Creating entirely new enzymes

15 February, 2006

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.


Echidna milk unlikely study tool

31 January, 2006

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.


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