Reduced contamination risk with oleoresin black pepper
01 March, 2010 | Supplied by: Columbit Australia
The recent recall of salami due to a salmonella outbreak, which allegedly may have originated in the black pepper used in the salami, has manufacturers looking for safe alternatives to traditional ground black pepper.
Herbstreith & Fox Amid CF 010 pectin
08 January, 2010 | Supplied by: Hawkins Watts Australia Ltd
Herbstreith & Fox has developed a range of amidated pectins which allow the manufacturers of traditional milk-based desserts to offer cost-effective and innovative products. Pectins are usually best suited to fruit-based applications at pH ranges below 4.0. However, with the introduction of amidated pectins standardised for dairy use, it is now possible to offer pectins that provide a smooth mouthfeel with good flavour release and minimal syneresis.
Kemin and DSM FloraGLO Lutein
07 January, 2010 | Supplied by: DSM Nutritional Products
FloraGLO Lutein is claimed to be the world’s first patented, purified lutein used by leading supplement and food manufacturers worldwide. FloraGLO Lutein is covered by several process and composition patents in a number of geographies worldwide. FloraGLO has GRAS (generally recognised as safe) status for several food and beverage applications, and different product forms are available for inclusion into a variety of supplements and foods.
DKSH Barley Balance
22 December, 2009 | Supplied by: DKSH Australia Pty Ltd
Barley Balance naturally concentrated barley beta-glucan is claimed to lower cholesterol and reduce blood sugar, and can promote weight loss with proper diet changes.
Givaudan TasteEssentials Citrus program lemon and lime flavours
22 December, 2009 | Supplied by: Givaudan Australia
Givaudan has created 10 lemon and lime flavours after having identified and analysed over 150 citrus fruit varietals both in the field and in its laboratories, before choosing the most promising ones for further examination. India lime, Lo Porto and Femminello are three examples from the collection of lemon and lime flavours.
DKSH Z-Trim multifunctional zero calorie fibre
22 December, 2009 | Supplied by: DKSH Australia Pty Ltd
Z-Trim is a multifunctional zero calorie fibre that can substitute up to 50% fat in a variety of food applications without contributing kilojoules to formulation. It also adds healthy fibre while maintaining taste, texture, appearance and overall finished product acceptability. Z-Trim is taste neutral and does not require masking for palatability.
New functional ingredient for blood sugar regulation
02 November, 2009
A new functional ingredient may be on the horizon as the Cooperative Research Centre for Sugar Industry Innovation through Biotechnology (CRC SIIB) has identified natural glycaemic index (GI) modifiers that have the potential to lower blood sugar levels and help manage type 2 diabetes.
Sunflower oil-based whipping agent
28 October, 2009 | Supplied by: Cognis Australia
Cream-filled cakes and desserts not only have to taste delicious and have a pleasant mouthfeel, they are also expected to be in line with the global wellness trend and health-oriented eating habits. However, many conventional dessert emulsifiers contain large amounts of saturated fats.
Exotic fruit development
28 October, 2009 | Supplied by: Uniquest Limited
An exotic fruit variety developed by The University of Queensland has received positive results from consumer testing and nutritional analysis.
Oxidation management system
28 October, 2009 | Supplied by: Columbit Australia
Kalsec’s Duralox Oxidation Management Systems can be added to omega-3 oils to significantly improve oil stability to extend shelf life.
Nature identical colours beverages
28 October, 2009 | Supplied by: BASF Australia Ltd
BASF offers the beverage industry more than 20 different drink ingredients, which not only contribute to consumers’ health but also provide an attractive colour: healthy vitamins and carotenoids in juices and soft drinks assist balanced and healthy nutrition, while carotenoids also give drinks the required colour.
Non-dairy cheese analogue
28 October, 2009 | Supplied by: Cargill Australia
Cargill has launched a breakthrough innovation that enables the cost-effective production of a 100% non-dairy cheese analogue for pizza and other prepared food applications. The LygommeACH Optimum functional system replicates the functionality of dairy protein and replaces it fully at a cost advantage for the manufacturer.
Emulsifier alternative for baking
28 October, 2009 | Supplied by: DSM Food Specialties
DSM Food Specialties is building on the successful introduction of its breakthrough enzyme technology Panamore, by adding a second product to the range. Panamore Spring is an enzyme preparation which offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
Probiotics in ice-cream
28 October, 2009 | Supplied by: Danisco Australia Pty Ltd
As the world ice-cream market continues to grow around 4% a year, Danisco BioActives has launched a global program focusing on Howaru premium probiotics in ice-cream to highlight the high value-adding potential of this range within the category.
New Zealand harvests vanilla
26 October, 2009
Heilala Vanilla is growing and harvesting Madagascar Bourbon variety vanilla in New Zealand.
