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.
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.
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.
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.
Promoting meat as a functional food
06 July, 2009
Meat could be marketed as a functional food through its disease-preventing, health-promoting properties.
Salt technology
03 July, 2009 | Supplied by: Givaudan Australia
Givaudan has developed a technology that will help food manufacturers address the issue of high salt levels in processed foods.
Browning technology
03 July, 2009 | Supplied by: Oppenheimer
Red Arrow has released developments in browning technology with a wide range of application possibilities.
Sustainable emulsifier
03 July, 2009 | Supplied by: Danisco Australia Pty Ltd
Danisco sustainable emulsifiers can be used to bind oil and water in food. The emulsifiers are based on sustainable palm oil or sustainable palm kernel oil and meet the increasing consumer demand for ethically correct consumer goods.
Natural sour cream flavour
03 July, 2009 | Supplied by: IMCD Australia Limited
Butter Buds Food Ingredients has extended its line of X-Blend products with X-Blend Sour Cream. This natural concentrated powder blends real sour cream with other dairy ingredients spray dried on a maltodextrin carrier.
Misshapen fruit and vegetables no longer discriminated against in Europe
03 July, 2009
Last November the European Commission voted to allow the sale of 'wonky' and misshapen fruit and vegetables in Europe from 1July this year.
Aseptic processing of rice pudding
26 May, 2009 | Supplied by: Alfa Laval Pty Ltd
Risifrutti is a rice pudding that can be eaten directly from the cup either as a dessert or as a snack. While it is simple and convenient to eat, it is not an easy product to make.
Clean water and green energy solutions for vegetable processor
26 May, 2009 | Supplied by: CST Wastewater Solutions
Vegetable processing organisation Bonduelle has awarded Global Water Engineering (GWE) a contract for a combined anaerobic and aerobic wastewater treatment plant to serve two of its production facilities in Hungary.
Safer liquid eggs
13 May, 2009
A technology based on crossflow microfiltration membrane separation to improve the microbiological safety of liquid eggs has been patented in the US.
Textured soy protein flakes
01 April, 2009 | Supplied by: Cargill Australia
Cargill is introducing a line of textured soy protein flakes in the Americas to its already broad portfolio of soy protein products. Prosanté textured soy protein flakes, already on the market in Europe, Middle East, Africa and Asia–Pacific, contain 50% protein and are available in a variety of shapes and sizes.
Sunflower lecithin
01 April, 2009 | Supplied by: Cargill Australia
Cargill is introducing Topcithin SF, a clean label, non-GM, sunflower lecithin that does not require labelling as an allergen. Topcithin SF is commercialised in Europe, the Middle East, Africa and Asia–Pacific, with distribution in the Americas following soon.
