Victus International product development service
16 October, 2020Victus International provides a service for new product development that can help with approvals that meet the specifications of the larger retail ranges.
Kellogg's achieves 100% responsible vanilla sourcing goal
25 August, 2020Kellogg Company and its vanilla supplier, Symrise, have engaged in a project in Madagascar to responsibly source 100% of Kellogg's vanilla by 2020.
FSANZ to review ban on concentrated caffeine
30 July, 2020FSANZ is calling for comment on its review of a ban on the retail sale of pure and highly concentrated caffeine food products.
Kerry Botanicals Collection ZERO extracts for low-/no-alcohol drinks
02 July, 2020The Botanicals Collection ZERO range of distillate from botanical sources enables the creation of great-tasting low- or no-alcohol beverages.
Sensient Natural Extracts range
05 June, 2020The range of Sensient Natural Extracts from Sensient Technologies are presented in liquid or dried form, and are soluble in water or oil.
UQ wild yeast used for Queensland brew
07 May, 2020Researchers have crafted a true Queensland brew by using wild fermented yeast, hand-picked from a jacaranda tree on the UQ campus.
Heat and Control FastBack Revolution Seasoning System
01 April, 2020The FastBack Revolution Seasoning System from Heat and Control provides consistent seasoning for many products, such as potato chips, snack foods and crackers.
Saltiest savoury snack revealed
11 March, 2020A '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.
Sensient Opalis colouring foods range
01 February, 2020Sensient's Opalis colouring foods range of natural extracts and concentrates is derived from edible vegetables, fruits and plants.
Meet the ingredient set to disrupt chocolate and nut pairing
30 October, 2019Research from Macadamias Australia showed that macadamias are perceived to be a nutritious and indulgent ingredient that can add variety to chocolate products.
How to achieve (genuinely) clean labels in savoury foods
01 October, 2019 by Victor Foo, General Manager, GNT SingaporeDemand for clean label products continues to strengthen.
Cocoa bean processing can influence taste of chocolate
30 August, 2019Research reveals that refining the process of cocoa bean fermentation and processing can influence the beloved flavour and aroma of chocolate.
Black lemonade and rainbow noodles: ingredient trends in Asia
15 August, 2019GNT EXBERRY will showcase a range of colouring foods at Food Ingredients Asia-Thailand, in a bid to appeal to health-conscious consumers.
Top flavour trends for 2019 revealed
09 July, 2019Innova Market Insights reveals consumer trends for alternative and unusual flavour hybrids, with an emphasis on diverse flavours inspired by foreign cuisine.
How to make milk seem sweeter
25 June, 2019Adding vanilla to sweetened milk tricks the brain into thinking the beverage is sweeter, which could help reduce the added sugar content, research has found.
