Salt, fat and sugar reduction
23 September, 2005 | Supplied by: http://www.questintl.com/
ImpaQ Taste Technology is a range of flavours enabling food processors to reduce levels of salt, fat and sugar in foods and beverages (for salt, by as much as 50%) without compromising the taste.
Potato starch
23 September, 2005 | Supplied by: http://www.swiftco.com.au/
A potato starch launched by Avebe could help lower costs and improve baking stability in bakery creams and fruit filling products.
Phytosterols for dairy
13 September, 2005
Canadian biotech firm Forbes Medi-Tech has gained European approval to market its cholesterol-lowering ingredient Reducol in seven new food applications.
Genes for higher protein milk
09 September, 2005
Israeli scientists have discovered a gene that determines the concentration of protein found in cow's milk, and plan to use that finding to spur the production of higher-protein milk in dairy herds all over the world.
Removing lactose
30 August, 2005
A Finnish innovation has resulted in a patent for the first method for removing lactose from food without affecting flavour.
Benefits of antibiotics in turkey semen
09 August, 2005
The pathogen Campylobacter occurs naturally in turkeys' male and female reproductive tracts. To make things more complicated, it appears that artificial insemination procedures at turkey farms could expand the pathogen's prevalence. But another procedure used on the farm - placing antibiotics in turkey semen - could offer some hope for fighting Campylobacter there.
When crunch comes to chomp
06 August, 2005 by Richard McManuis, Product Manager, Instron Pty Ltd | Supplied by: Instron Pty Ltd
Meeting customer expectations for product quality is essential to success in any competitive industry. In the grain-based food industry the need to maintain quality while satisfying customer demands for new products is an ongoing problem
Low GI fibres for weight management
03 August, 2005
Inulin is low-glycaemic and can be used in foods designed for weight management, claims Sensus.
Compound may help prevent diabetes in fast-food fans
31 July, 2005
Chemists with the US Department of Agriculture report they have identified a form of soluble cellulose that, if added to high-fat food items, appears to slow down fat absorption to a healthier rate and reduce the likelihood of developing insulin resistance, a precursor to type 2 diabetes. The preliminary animal study was described at the 229th national meeting of the American Chemical Society.
Modern flour mills replace stone mills in Egypt
06 June, 2005 by Danetta Bramhall | Supplied by: ProSoft Technology Inc
New, modern mills with centralised PLC/PC control have replaced giant millstones in a massive project that required the combined efforts of several global suppliers to ensure success
Asian flavours
25 May, 2005 | Supplied by: http://www.vka.com
VK Aromatics supplies an extensive range of Asian flavours such as durian, guava, honeydew and wintermelon and specialities like Chendol, Bo Bo Cha Cha, Gula-melaka, Yam and Pandan.
Locust bean gum range
22 April, 2005 | Supplied by: http://www.danisco.com/
Danisco has extended its range of locust bean gums. The products come from the integration of Rhodia Foods' activities in the Danisco organisation.
Add preservatives to the packaging not the food
17 February, 2005
No one wants food that has gone mouldy - least of all when they have only just purchased the product. But consumers are not exactly wild about food preservatives either. Packaging researchers are now introducing coated films to fight the battle of the bacteria.
Low dust ingredients
17 January, 2005 | Supplied by: http://www.danisco.com/
Danisco has developed a low-dust powder technology for food manufacturers with an eye for a top factory environment. Capa-ble of reducing up to 98% of the dust from dry-blended ingredi-ents, the technology lies behind Danisco's range of low-dust ingredients.
Adding Omega-3s is no simple task
17 January, 2005
As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body - from the cardiovascular system to the brain - food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress - flavour.
