DSM Food Specialties BakeZyme, Panamore and CakeZyme enzymes
03 September, 2010 | Supplied by: RejuvaCare International
DSM Food Specialties offers a range of enzyme-based solutions that help achieve cost savings, process control and quality improvements for baked goods.
Kalsec black carrot and paprika extracts
03 September, 2010 | Supplied by: Columbit Australia
The recent carmine supply issues and resulting price pressures have manufacturers looking for natural alternatives to achieve red hues in foods and beverages. Carmine, generally, sold as 52% pigment is a water insoluble colour used in confections, dairy products, dry seasoning and baked goods to provide pink to red hues. The pink shade of carmine in these applications is challenging to match. Synthetic replacements are no longer an attractive option as the global market demand is driving towards clean and natural labelling in the food and beverage industry.
Danisco PowerFresh Special with G+ technology baking enzymes
03 September, 2010 | Supplied by: Danisco Australia Pty Ltd
Danisco has released several bakery enzyme products that are claimed to maintain the oven-fresh softness, taste and texture of bread for at least 10 days after baking.
Taura Natural Ingredients URC high-performance fruit range
02 September, 2010 | Supplied by: Taura Natural Ingredients Ltd
Manufactured with Taura’s Ultra Rapid Concentration process technology, URC high-performance fruit pieces are designed by food technologists specifically for sweet biscuit and bakery applications.
Wheat production increases not enough to feed the world
18 August, 2010
The rate of increase in wheat yields has plateaued and there will not be sufficient wheat to feed the world's future population.
Noodle market set to sizzle
04 August, 2010
Two and a half decades since its launch, the Maggi 2 Minute Noodles product still dominates the instant noodles market in India. The Nestle brand's runaway success can be regarded as quite a feat, especially in a country where most packaged products struggle to make their presence felt.
Resveratrol neutralises toxicity of proteins related to Alzheimer’s
04 August, 2010
Resveratrol, an organic compound found in red wine, is claimed to have the ability to neutralise the toxic effects of proteins linked to Alzheimer’s disease, according to research led by Rensselaer Polytechnic Institute Professor Peter M Tessier.
Increasing the shelf life of cassava
21 July, 2010
Cassava roots are usually inedible and unmarketable by two to four days after harvesting, severely affecting their effectiveness as a major third-world food source. Now, several genetic mechanisms have been identified which improve the shelf life of cassava roots.
Anti-cancer effects of broccoli ingredient explained
12 July, 2010
Researchers have found that sulforaphane, a chemical found in broccoli, interacts with cells lacking a gene called PTEN to reduce the chances of prostate cancer developing.
Organic vs conventionally produced egg quality
12 July, 2010
In the US, researchers at the Agricultural Research Service investigated the quality of eggs - finding no difference between organic and conventionally produced, white and brown, free-range and cage.
Sustainable palm oil and the food industry
12 July, 2010
The Australian Food and Grocery Council has become Australia’s first industry association to gain membership to the Roundtable on Sustainable Palm Oil, a not-for-profit organisation supporting sustainable use and production of palm oil.
Wiberg Natrivit salt replacement range
08 July, 2010 | Supplied by: New Quality Ingredients Pty Ltd
Wiberg has developed a solution to reduce sodium content in ham and sausage production. Natrivit is a salt replacement that ensures conventional functionality and does not impair the flavour of ham and sausage products.
Cargill Clear Valley low saturate canola oil
08 July, 2010 | Supplied by: Cargill Australia
Clear Valley low-saturate canola oil is a high-stability canola oil with 4 to 4.5% saturated fat, 25% less saturated fat than conventional canola oil. It is claimed to have the lowest amount of saturated fat of any vegetable oil offered to food manufacturers to date.
LycoRed Lyc-O-Mega vegetarian omega-3 source
08 July, 2010 | Supplied by: Ingredient Box
LycoRed has released Lyc-O-Mega, a vegetarian omega-3 source. This ingredient is fish odour free and is produced DHA algae oil, making it especially suitable for vegetarians.
Novozymes Novamyl Steam enzyme blend
05 July, 2010 | Supplied by: Novozymes Australia Pty Ltd
Novamyl Steam is a blend of enzymes that gives steamed bread increased and prolonged softness and freshness. One kilogram of enzymes is claimed to reduce CO2 emissions by more than 1000 kg in the industrialised production of steamed bread for supermarkets.
