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.
Kalsec black carrot and paprika extracts
03 September, 2010 | Supplied by: Columbit Australia
The recent carmine supply issues and resulting price pressures have manufacturers looking for natural alternatives to achieve red hues in foods and beverages. Carmine, generally, sold as 52% pigment is a water insoluble colour used in confections, dairy products, dry seasoning and baked goods to provide pink to red hues. The pink shade of carmine in these applications is challenging to match. Synthetic replacements are no longer an attractive option as the global market demand is driving towards clean and natural labelling in the food and beverage industry.
DSM Food Specialties BakeZyme, Panamore and CakeZyme enzymes
03 September, 2010 | Supplied by: RejuvaCare International
DSM Food Specialties offers a range of enzyme-based solutions that help achieve cost savings, process control and quality improvements for baked goods.
Farm Pride powdered whole eggs
03 September, 2010 | Supplied by: Farm Pride Foods Ltd
With a long shelf life, Farm Pride’s powdered whole eggs can be used in any formulation requiring fresh eggs including cakes and biscuits, pies and quiches, pasta, even omelettes and scrambled eggs. The powdered whole eggs can also be used as a protein supplement in drinks such as shakes and smoothies.
Danisco PowerFresh Special with G+ technology baking enzymes
03 September, 2010 | Supplied by: Danisco Australia Pty Ltd
Danisco has released several bakery enzyme products that are claimed to maintain the oven-fresh softness, taste and texture of bread for at least 10 days after baking.
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.
Taura Natural Ingredients URC high-performance fruit range
02 September, 2010 | Supplied by: Taura Natural Ingredients Ltd
Manufactured with Taura’s Ultra Rapid Concentration process technology, URC high-performance fruit pieces are designed by food technologists specifically for sweet biscuit and bakery applications.
Wheat production increases not enough to feed the world
18 August, 2010
The rate of increase in wheat yields has plateaued and there will not be sufficient wheat to feed the world's future population.
Noodle market set to sizzle
04 August, 2010
Two and a half decades since its launch, the Maggi 2 Minute Noodles product still dominates the instant noodles market in India. The Nestle brand's runaway success can be regarded as quite a feat, especially in a country where most packaged products struggle to make their presence felt.
Resveratrol neutralises toxicity of proteins related to Alzheimer’s
04 August, 2010
Resveratrol, an organic compound found in red wine, is claimed to have the ability to neutralise the toxic effects of proteins linked to Alzheimer’s disease, according to research led by Rensselaer Polytechnic Institute Professor Peter M Tessier.
Increasing the shelf life of cassava
21 July, 2010
Cassava roots are usually inedible and unmarketable by two to four days after harvesting, severely affecting their effectiveness as a major third-world food source. Now, several genetic mechanisms have been identified which improve the shelf life of cassava roots.
Anti-cancer effects of broccoli ingredient explained
12 July, 2010
Researchers have found that sulforaphane, a chemical found in broccoli, interacts with cells lacking a gene called PTEN to reduce the chances of prostate cancer developing.
Organic vs conventionally produced egg quality
12 July, 2010
In the US, researchers at the Agricultural Research Service investigated the quality of eggs - finding no difference between organic and conventionally produced, white and brown, free-range and cage.
Sustainable palm oil and the food industry
12 July, 2010
The Australian Food and Grocery Council has become Australia’s first industry association to gain membership to the Roundtable on Sustainable Palm Oil, a not-for-profit organisation supporting sustainable use and production of palm oil.
