Value-added poultry range
30 August, 2007 | Supplied by: Steggall Nutrition Pty Ltd
Steggles has launched new snack lines to revitalise the frozen, value-added poultry category
Meat processing ingredients
10 August, 2007 | Supplied by: Chr. Hansen
Chr Hansen's INNO 20/INNO 30 system can be used to standardise steaks in new forms. Operating processes are thereby optimised and offcuts minimised. In another application, the value from offcuts can be increased and in the best possible way prepare raw material for further processes.
Imported seafood now safer than ever
10 August, 2007
The government will introduce additional screening of imported seafood for low level antibiotic residues, announced the Federal Agriculture, Fisheries and Forestry Minister, Peter McGauran.
Fish-based ready meal
02 August, 2007 | Supplied by: SEE
Delicius Rizzoli SpA has expanded its fish categories (salmon, tuna, cod, mussels, clams, prawns) and recently moved into the market of ready-to-cook prepared meals based on fresh fish with vegetables (sea bass, glithead, salmon, cod)
Broadening the definition of ‘dietary fibre’
01 August, 2007
The need to redefine the definition of ‘dietary fibre’ was considered yesterday, in an address by senior CSIRO nutritionist Dr David Topping to the US Institute of Food Technologists' annual meeting in Chicago.
Shaken, not stirred cranberries
16 July, 2007 | Supplied by: Key Technology Australia Pty Ltd
Producing sweetened dried cranberries (SDC) is a science that Ocean Spray has been working to perfect
Hybrid yeast
13 July, 2007 | Supplied by: AB Mauri
The Australian Wine Research Institute (AWRI) has produced a hybrid wine yeast strain using non-GMO techniques to increase flavour and aroma diversity in wine, as well as increasing palate intensity, mouthfeel and fruit concentration. This stable hybrid strain, AWRI 1503, was developed by mating a closely related Saccharomyces kudriavzevii yeast with AWRI 838, which has the same parentage as the efficient, reliable fermenter Maurivin PDM.
Overwhelming scientific evidence confirms aspartame's safety
04 July, 2007
The findings of a new rat study conducted by Italy’s Ramazzini Institute are contradictory to the extensive scientific research and regulatory reviews conducted on aspartame. The US Food & Drug Administration (FDA) has stated it is not recommending any changes in the use of aspartame.
Dairy research pays off
13 June, 2007
The milk composition of each of the four-million-odd cows making the NZ dairy herd was screened in 2000-2001. A single cow, Marge, was thoughtfully purchased for $300 when it was found that her milk was particularly low in saturated fat
Wheat quality in the spotlight
24 May, 2007
Molecular biologist Professor Rudi Appels has been awarded a Visiting Fellowship within the Food Futures Flagship, to advance the application of genomics technologies to high quality grains, including wheat and barley.
Probiotic alternative to pain killer
18 May, 2007 | Supplied by: Danisco Australia Pty Ltd
Researchers from Inserm (French National Institute of Health and Medical Research) and Danisco have demonstrated that the oral administration of Lactobacillus acidophilus NCFM mediates analgesic functions in the gut equivalent to morphine effects. These results, patented by Danisco, suggest that the microbiology of the intestinal tract influences visceral pain perception and opens new perspectives in the treatment of abdominal pain and irritable bowel syndrome (IBS) with this probiotic strain.
Danisco divests Flavours to Firmenich
07 May, 2007
Danisco has entered into an agreement on the divestment of Flavours to Firmenich and an enterprise value for the activities has been agreed.
Claimed link between phthalates exposure and obesity is 'hard to swallow'
27 April, 2007
Experts who have reviewed a paper claiming a link between phthalates exposure and obesity say that the study should be taken with a large grain of salt.
Commercial beekeeping in Australia
26 April, 2007
A new publication on commercial beekeeping describes the unique physical and cultural environment in which Australian beekeeping is undertaken and the current demand for honey products and pollination services.
Research unravels the secrets of salt and taste
24 April, 2007
New research into the molecular basis of salty taste has been released by the Nestlé Research Center in Switzerland.
