Ingredients

Saltiest savoury snack revealed

11 March, 2020

A 'lightly salted' kale chip has been crowned saltiest snack in a new report released by The George Institute for Global Health, VicHealth and the Heart Foundation.


Fresh or freeze-dried raspberries with your muesli?

05 March, 2020

Scientists have been researching the freeze-drying process in detail in order to perfect the process efficiency and improve product quality in the future.


Bread 'trash' is microbial treasure

29 February, 2020

Research in Italy shows that old bread can be repurposed to act as a medium for cultivating microbial starters for food industries such as bakeries, dairy and winemaking.


Making milk powder less energy intensive

17 February, 2020 by Dr George Chen, Professor Sandra Kentish, Professor Sally Gras, University of Melbourne

A new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production.


Is this the best thing since sliced bread?

11 February, 2020

Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread.


Preventing Salmonella from affecting raw eggs

06 February, 2020

Researchers have developed a decontamination method to prevent salmonellosis from affecting raw eggs through surface contamination.


'Berry' good Tim Tams making the most of strawberries

05 February, 2020 by Carolyn Jackson

My Berries is reducing peak-season strawberry wastage, collaborating with Nutradry and Arnott's to produce a special edition Tim Tam flavour.


Aussie wheat takes the cake in Asian biscuit market

04 February, 2020

Australian soft wheat could be used to make sweet products in key Asian markets, opening the door to a new market opportunity for low-protein Australian wheat.


Sensient Opalis colouring foods range

01 February, 2020 | Supplied by: Sensient Technologies

Sensient's Opalis colouring foods range of natural extracts and concentrates is derived from edible vegetables, fruits and plants.


Plant-based bacteria used to make vegan yoghurt

21 January, 2020

A lactic acid bacteria from Danish plants has been used to make an entirely vegan 'yoghurt' with just three ingredients.


Coeliac disease triggered by bacterial exposure

20 January, 2020

Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.


Sugar levels drop in UK yoghurts

09 January, 2020

A University of Leeds study has found there was an overall 13% decrease in total sugar content in yoghurts sold in UK supermarkets.


Effects of heirloom and modern wheat on gut health

09 January, 2020

A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.


Call for comment on soy leghemoglobin usage in food items

08 January, 2020 | Supplied by: Food Standards Australia New Zealand

FSANZ has issued a call for comment on an application by Impossible Foods Inc. for the use of a protein, soy leghemoglobin, in meat analogue products.


Australia bans sale of pure caffeine powders

13 December, 2019

On 12 December, the Australian Government acted to ban pure and highly concentrated caffeinated food products.


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