The pea protein market on the rise
22 September, 2020The growing shift towards plant-based and lactose- and gluten-free diets is predicted to drive demand for yellow pea protein.
Slower growing broilers are healthier, have higher welfare — study
22 September, 2020An independent commercial-scale farm trial has found that slower growing broiler chickens are healthier than conventional breeds of birds.
Nespresso to make all products carbon neutral by 2022
22 September, 2020Nespresso aims to make every cup of Nespresso coffee, both for at home and for professional customers, carbon neutral by 2022.
On shelf: Danone launches low-sugar yoghurt to Australian market
16 September, 2020Using an innovative process to remove sugar from milk, Danone has developed a low-sugar yoghurt without artificial flavours, preservatives or colours.
From boutique to broadacre — Australia's quinoa launch
14 September, 2020Australia's new open access quinoa variety is expected to create domestic and export opportunites.
Barley exports up 30%, Asia remains a growth opportunity
14 September, 2020Australia's barley exports increased by 30% but its share of global trade in barley declined over the period 2000–2005 to 2015–2019, according to AEGIC.
Updated app to help new dairy industry workers learn skills
09 September, 2020Dairy Australia has updated the Dairy Passport app to help new workers learn skills and gain industry knowledge.
DuPont Nutrition & Biosciences dairy cultures
08 September, 2020 | Supplied by: DuPont Australia Pty LtdDuPont Nutrition & Biosciences has launched new dairy cultures that are said to enable faster fermentation and higher probiotic counts.
Cocoa powders in heat-treated beverages, spoilage risk research
08 September, 2020NIZO and its consortium partners have published a paper on a practical method for enumerating bacterial spores in cocoa powders in order to reduce spoilage.
Call for comment — approved additive as a glazing agent for fruit and veg
04 September, 2020Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to extend the use of mono- and diglycerides of fatty acids as a glazing agent for fruit and vegetables.
Multi-species, cell-based meat on the menu
04 September, 2020Cell-based meat start-up Vow recently held a culinary demonstration of its multi-species meat platform.
Chr. Hansen develops culture that reduces browning of cheeses
03 September, 2020 | Supplied by: Chr. HansenThe F-DVS Pure Appeal culture is designed to help pasta filata makers produce mozzarella-type cheeses with a tailored level of browning for use on pizzas.
Unilever partners with biotech start-up on microalgae protein
01 September, 2020Unilever and biotech start-up Algenuity have teamed up to explore the potential microalgae bring in innovating future foods.
Creating meat analogues
31 August, 2020As the appetite for plant-based protein grows, the focus on meat analogues and processing technologies is also increasing.
Victus International V-Lab beverage product development
28 August, 2020 | Supplied by: Victus InternationalVictus International's newly introduced V-Lab is working with high quality and effectiveness for all product development.
