How sweet it is
10 October, 2007 by Janette Woodhouse, Editor
The widely publicised 'obesity epidemic' is driving a reduced-sugar trend across the whole spectrum of processed foods and drinks
Imitation cream
10 October, 2007 | Supplied by: Danisco Australia Pty Ltd
Fine bakery and dairy products deserve a high-quality whipped cream for decoration and filling applications, where taste, stability and economy of use are paramount.
Classifying mild onions
26 September, 2007
Onions that are mild in flavour and suitable for eating raw are to be labelled as mild under a new onion classification system.
Manufacturers with a fresh perspective on additives and preservatives
21 September, 2007
Food and drink manufacturers have turned their backs on additives and preservatives, preferring to go 'au naturel' and launch more 'additive- and preservative-free' products than ever before.
Ingredients for processed meat and poultry
12 September, 2007 | Supplied by: Danisco Australia Pty Ltd
Succulent textures, good taste and natural protection are benefits claimed for meat products made with ingredient solutions from Danisco.
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
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.
Meat processing ingredients
10 August, 2007 | Supplied by: Novonesis
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.
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.
