Coles expands its carbon-neutral beef range
29 November, 2022The Coles carbon-neutral beef range of products is now available in NSW, South Australia and Tasmania.
Nestlé launches plant-based egg alternative
29 November, 2022Launched in Latin America, Nestlé has developed a powdered, shelf-stable, plant-based protein blend to complement egg dishes.
'Invisible fibre' boost for low-fibre food
22 November, 2022Starch modification technology has been used to develop a fibre that can provide a boost to low-fibre food without affecting its texture, colour or taste.
A decade of grains market innovation and success
17 November, 2022 | Supplied by: AegicAgriculture and Food Minister Alannah MacTiernan applauded the work of AEGIC to build market share for Australian grains as it celebrates its 10th anniversary.
Kiwi startup rescues bread waste for baking mixes
15 November, 2022 | Supplied by: CountdownOne of the largest sources of food waste in New Zealand is being given a second life thanks to Kiwi startup Rescued and its range of upcycled products.
Prinova Europe PlantGuard AM antimicrobial preservative
14 November, 2022 | Supplied by: Prinova Europe LimitedPrinova Europe has launched a plant-based antimicrobial that can inhibit the growth of yeasts, moulds and bacteria.
FDA grants approval for spirulina extract in beverages
11 November, 2022 | Supplied by: EXBERRYGNT has secured FDA approval for the use of spirulina extract in beverages, enabling manufacturers to achieve vibrant blue shades while maintaining clean labels.
Arla Foods Ingredients 'clear look' ingredient for fermented beverages
03 November, 2022 | Supplied by: Arla Foods IngredientsArla Foods Ingredients has developed a whey-based solution that allows the creation of fermented beverages that are both clear and high in protein.
Developing low-sugar soft drink using native ingredients
03 November, 2022Using a base of native ingredients such as Kakadu plum, a PhD candidate is creating a healthier drink to empower Indigenous communities.
Barry Callebaut introduces its second generation of chocolate
28 October, 2022 | Supplied by: Barry Callebaut Asia PacificBarry Callebaut has redesigned how chocolate is made — from farming, fermentation and roasting, it is putting 'cocoa first and sugar last'.
Chocolate made with 30% less sugar using AI
21 October, 2022Valio has used the latest artificial intelligence technology together with its milk powder ingredient to develop a five-layered chocolate bar to meet consumer tastes.
Cheesy snack study: top flavour revealed
16 September, 2022 | Supplied by: Kerry Taste & Nutrition (APMEA)Kerry recently surveyed consumers across 16 countries to find out more about their snacking behaviours as they relate to cheese-flavoured savoury snacks.
Tasty 'black diamonds' truffling into the culinary world
13 September, 2022New truffle species are fighting to achieve the same prized gourmet status as well-established fungi in Europe and Australia — researchers are now studying the aroma of the Appalachian truffle.
Secrets of emulsifiers for cake manufacturers
09 September, 2022Palsgaard is showing how emulsifiers can reduce the egg content of cake recipes at the upcoming International Baking Industry Expo in the US.
Potential saffron substitute discovered
05 September, 2022KAUST researchers have found an alternative to one of the world's most expensive spices using an enzyme from a common garden plant.
