Refining strategies to reduce salt
21 October, 2024There are many technical obstacles to reducing salt in food products, so US experts have refined strategies to address sodium reduction and replacement in foods.
EU study reveals herb and spice food fraud
01 December, 2021A study was conducted to understand how fraudulent and unauthorised additives were sold in herbs and spices in the European Union.
Government salt reduction scheme not enough, study shows
04 February, 2021New research has suggested the government targets designed to lower salt content in packaged foods will make little difference to the health of Australians.
Flavour trends to stir into the F&B industry for 2021
24 November, 2020Flavour producer McCormick Flavor Solutions has launched its annual flavour forecast, which showcases the top flavour trends impacting the food and beverage sector.
Report highlights production potential for lemon myrtle
01 October, 2020A report on Australian lemon myrtle has unveiled the native plant's potential to drive a range of product development opportunities for food and beverage companies.
Turmeric laced with lead — doesn't sound so healthy
26 September, 2019A Stanford-led study has revealed that turmeric is sometimes adulterated with a lead-laced chemical compound in Bangladesh.
Hot stuff: embracing the diversity of capsicums
26 February, 2019From vegetable to hot spice, a comprehensive review of the Capsicum species has been published with academic and scientific input from across the globe.
Avoid lead in your spices
11 December, 2018Spices purchased abroad may contain high levels of lead and pose a risk for lead exposure, according to an American study.
Grants to reduce salt content
25 June, 2018Grants of up to $25,000 are available for start-ups and SMEs who have a footprint in Victoria to help them reformulate their products and reduce their salt content.
McCormick acquires Gourmet Garden for $150 million
27 April, 2016Australian herb brand Gourmet Garden has been purchased by flavour giant McCormick & Company.
New approach to salt reduction in cheese and processed meats
19 April, 2016 by Wim EngelsOver 30% salt reduction achieved in cheese and meat products with great taste.
The great oregano swindle
07 April, 2016A spot check by CHOICE has found widespread adulteration of oregano products sold in Australia, with one product found to contain less than 10% oregano.
Kalsec validates process for ridding spices of Salmonella
25 February, 2015A study performed on carrot pellets using a scaled representation of the proprietary Kalsec extraction process has found a 6-log reduction in Salmonella.
Spices and herbs: improving health through flavour
05 November, 2014Spices and herbs can play a significant role in improving health, by helping to reduce sodium, kilojoule and fat intake while making healthy eating more appealing, conclude the authors of a scientific supplement published in the journal Nutrition Today.
Fighting food fraud in the saffron market
19 August, 2014Saffron is the world's most expensive spice. But as an object of desire it can also be a victim of fraud. A number of ISO standards have been developed to help fight against this fraud and assist quality saffron producers.
