Givaudan Sense It Salt salt flavour creation language
05 November, 2010 | Supplied by: Givaudan Australia
Sense It Salt is a sensory language that enables a more accurate description of the complex taste effects of salt in foods. The innovation is designed to help create flavours that restore the taste aspects of salt in low-sodium applications.
Rats to the salt
21 October, 2010
Redpoint Bio is utilising proprietary assay technology and rats for the discovery of natural taste modifiers.
Cooler eggs - less Salmonella
06 October, 2010 by Brian Wallheimer
Eggs are implicated in more food safety incidents than just about any other ingredient. Now, a newly developed rapid egg cooling technology could reduce future contamination events.
Another Chinese milk scandal
22 September, 2010
Chinese dairy manufacturers are ignoring the risk of serious penalties, even death, and continuing to lace their milk powder with melamine to give erroneous protein content results.
Nekta Nutrition Nektabake
03 September, 2010 | Supplied by: Nekta Nutrition Limited
Kiwifruit-derived Nektabake is fat free, high in fibre and can be used to replace eggs, dairy products, butter, cooking oils and casein-derived products in baking.
Farm Pride powdered whole eggs
03 September, 2010 | Supplied by: Farm Pride Foods Ltd
With a long shelf life, Farm Pride’s powdered whole eggs can be used in any formulation requiring fresh eggs including cakes and biscuits, pies and quiches, pasta, even omelettes and scrambled eggs. The powdered whole eggs can also be used as a protein supplement in drinks such as shakes and smoothies.
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.
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.
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.
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.
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.
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.
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.
