Kalsec garlic extracts
23 February, 2011 | Supplied by: Columbit Australia
Reduced availability of Chinese-sourced garlic is causing a significant rise in pricing for dehydrated garlic. These price increases are projected to continue over the next few years at a minimum. Kalsec has responded to these rising prices with a money-saving alternative: Kalsec garlic extracts.
FSANZ investigates pine nut aftertaste
23 February, 2011
Food Standards Australia New Zealand has investigated complaints of an unpleasant aftertaste from pine nuts, but finds no adverse effects on consumers.
Dioxin content in food products safe for consumers
08 February, 2011
The public authorities of the Federal Laender, as well as members of the specialist organisations of the agricultural sector, have analysed numerous samples of eggs, meat, dairy products and feedstuffs to determine their dioxin contents.
New dairy spreads for Fonterra and CSIRO
25 January, 2011
CSIRO’s dairy product formulation, emulsifiers, processing conditions and plant set-up qualifications have assisted Fonterra in the development of several new dairy spreads.
Sunny Queen snap-frozen egg
06 January, 2011 | Supplied by: Sunny Queen Meal Solutions
Sunny Queen Farms has launched a new product - a fresh egg that is snap frozen, pasteurised, and HACCP and Halal approved.
Grindsted Xanthan transparent gum range
06 January, 2011 | Supplied by: Danisco Australia Pty Ltd
The Grindsted Xanthan gum range is now available in transparent versions which are optimised for specific food applications where clarity is required.
Meat alternatives and meatless products
22 December, 2010
The meat alternatives market is offering opportunities for canny food processors to expand their product ranges and appeal to a broader group of consumers.
Blocking E. coli bacteria before they move in
06 December, 2010 by Rosalie Marion Bliss
Key gene and chemical interactions that allow E. coli O157:H7 bacteria to colonise the gut of cattle have been identified.
Meat alternatives and meatless products
06 December, 2010
The meat alternatives market is offering opportunities for canny food processors to expand their product ranges and appeal to a broader group of consumers.
Givaudan Sense It Salt salt flavour creation language
05 November, 2010 | Supplied by: Givaudan Australia
Sense It Salt is a sensory language that enables a more accurate description of the complex taste effects of salt in foods. The innovation is designed to help create flavours that restore the taste aspects of salt in low-sodium applications.
Rats to the salt
21 October, 2010
Redpoint Bio is utilising proprietary assay technology and rats for the discovery of natural taste modifiers.
Cooler eggs - less Salmonella
06 October, 2010 by Brian Wallheimer
Eggs are implicated in more food safety incidents than just about any other ingredient. Now, a newly developed rapid egg cooling technology could reduce future contamination events.
Another Chinese milk scandal
22 September, 2010
Chinese dairy manufacturers are ignoring the risk of serious penalties, even death, and continuing to lace their milk powder with melamine to give erroneous protein content results.
Nekta Nutrition Nektabake
03 September, 2010 | Supplied by: Nekta Nutrition Limited
Kiwifruit-derived Nektabake is fat free, high in fibre and can be used to replace eggs, dairy products, butter, cooking oils and casein-derived products in baking.
