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.
New Zealand harvests vanilla
26 October, 2009
Heilala Vanilla is growing and harvesting Madagascar Bourbon variety vanilla in New Zealand.
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.
Honey flavours
28 August, 2009 | Supplied by: Ingredient Resources
RC Treatt has released two honey versions to its totally natural Treattarome distillate range.
Umami flavours
28 August, 2009 | Supplied by: Givaudan Australia
Givaudan is conducting research into umami through its TasteSolutions program.
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.
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.
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.
Frozen potato product sorter
28 August, 2009 | Supplied by: Key Technology Australia Pty Ltd
The Key Technology Manta for frozen potato products features visible/infrared cameras and Raptor laser technology along with high-intensity LED lighting, high-flow ejector valves and three-way ejection capability.
Pulp and puree milling
28 August, 2009 | Supplied by: Heat and Control Pty Ltd
The Urschel Comitrol Processor Model 1700 milling machine can be used to produce slices, flakes, shreds, viscous slurries or purees from a myriad of fruit and vegetable products that are suitable for use in soups, nutritional supplements, baby foods, beverages and sauces. The precision cutting principle of the Comitrol and the wide variety of interchangeable cutting head styles and impellers available make the machine particularly versatile.
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.
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.
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.
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.
Promoting meat as a functional food
06 July, 2009
Meat could be marketed as a functional food through its disease-preventing, health-promoting properties.
