Umami flavours
28 August, 2009 | Supplied by: Givaudan Australia
Givaudan is conducting research into umami through its TasteSolutions program.
Honey flavours
28 August, 2009 | Supplied by: Ingredient Resources
RC Treatt has released two honey versions to its totally natural Treattarome distillate range.
Natural antimicrobial for fresh produce
28 August, 2009 | Supplied by: Vic Cherikoff Food Services Pty Limited
Herbal-Active is a freshly fragrant, pale green powder which contains a naturally derived mixture of essential oils from common culinary herbs. A simple 1% solution of Herbal-Active in water and used as a dip will safely and effectively work as a powerful antimicrobial, removing the moulds which accelerate the spoilage of food and also kill the food pathogens which can make people sick.
Arachidonic acid
28 August, 2009 | Supplied by: Vilco Pty Ltd
Martek Biosciences has entered into a multi-year, sole-source supply agreement with Milk Powder Solutions, based in Australia. Under the terms of the agreement, Martek will serve as Milk Powder Solutions' exclusive supplier for all of its ARA needs for infant formula products in China and Vietnam under the Gold Cow brand name.
Tooth-friendly beverages
28 August, 2009 | Supplied by: Invita Australia Pty Ltd
Beneo-Palatinit presented tooth-friendly beverage applications with Palatinose at this year’s Drinktec in Munich.
Stevia applications in desserts
28 August, 2009 | Supplied by: Hawkins Watts Australia Ltd
With heightened health concerns around traditional sweeteners and increased rates of Type II diabetes in western economies, many food manufacturers have offered alternatives using high-intensity artificial sweeteners. However, these artificial sweeteners themselves have not been without controversy.
Natural dairy concentrates
06 July, 2009 | Supplied by: IMCD Australia Limited
Flavouring declarations on European food labels are about to change thanks to EC 1334/2008, a regulation passed at the end of 2008. This regulation effectively eliminates Natural Identical Flavours and greatly narrows the scope of what can be declared a Natural flavour.
Resistant starch for fibre-enriched bakery products
06 July, 2009 | Supplied by: Cargill Australia
Cargill’s ActiStar resistant starch can be used to produce fibre-rich, low-calorie bakery products.
Reformulation consultancy
06 July, 2009 | Supplied by: Ingredion
National Starch Food Innovation has launched the Value Matters program, which is a global initiative to help companies stay competitive.
Bake-stable gels
06 July, 2009 | Supplied by: Hawkins Watts Australia Ltd
Herbafood has developed a range of bake-stable gels that retain water, shape and form during the manufacturing process.
Promoting meat as a functional food
06 July, 2009
Meat could be marketed as a functional food through its disease-preventing, health-promoting properties.
Sustainable emulsifier
03 July, 2009 | Supplied by: Danisco Australia Pty Ltd
Danisco sustainable emulsifiers can be used to bind oil and water in food. The emulsifiers are based on sustainable palm oil or sustainable palm kernel oil and meet the increasing consumer demand for ethically correct consumer goods.
Natural sour cream flavour
03 July, 2009 | Supplied by: IMCD Australia Limited
Butter Buds Food Ingredients has extended its line of X-Blend products with X-Blend Sour Cream. This natural concentrated powder blends real sour cream with other dairy ingredients spray dried on a maltodextrin carrier.
Salt technology
03 July, 2009 | Supplied by: Givaudan Australia
Givaudan has developed a technology that will help food manufacturers address the issue of high salt levels in processed foods.
Browning technology
03 July, 2009 | Supplied by: Oppenheimer
Red Arrow has released developments in browning technology with a wide range of application possibilities.
