International wheat experts meet to tackle the 'plant plague'
18 March, 2009
Wheat experts from Australia, Asia, Africa, Europe and the Americas have converged on the Borlaug Global Rust Initiative 2009 Technical Workshop in Mexico to discuss the worldwide threat of the Ug99 windborne plant fungus, which could decimate 90% of the globe's wheat varieties.
New wheat varieties showing resistance to Ug99
18 March, 2009
In a study released at the Borlaug Global Rust Initiative 2009 Technical Workshop in Mexico, researchers have developed varieties of wheat that are not only resistant to plant rust fungus Ug99, but also produce more grain than today’s most popular varieties.
Keep beef quality high to keep Koreans happy
20 January, 2009
Meat & Livestock Australia, the National Livestock Research Institute in Korea and the Beef CRC conducted a study which used the Meat Standards Australia beef grading scheme to compare the tastes of Korean and Australian beef consumers.
Natural zero-calorie sweetener for foods and beverages
07 January, 2009
PureCircle and Firmenich are collaborating to accelerate the commercialisation of Reb A in the food and beverage industry.
Fructose is not the same as high fructose corn syrup
10 December, 2008
Scientists and consumers tend to confuse fructose and high fructose corn syrup.
New natural sweetener approved
08 October, 2008
The natural sweetener steviol glycosides (stevia) has been approved as an ingredient for use in foods and beverages in Australia and New Zealand.
Trojan horse to deliver antioxidants
03 September, 2008
Nanoparticles may act as 'trojan horses' to deliver antioxidants and other nutrients through the digestive system so they can be better absorbed.
Apple peel powers US Olympians
15 August, 2008
An apple peel powdering process developed at Cornell University to fortify foods has made its first appearance at the Olympic Games. The high-fibre energy-dense product is offering enhanced nutrition to athletes.
Sweetening systems
01 August, 2008
Consumers’ growing health consciousness is reflected in the increased focus on the energy content in beverages. No other ingredient, however, pleases quite like sugar. Its sweet taste induces comfort, intensifies flavours, masks off-notes, and provides the body with nourishment. Wild offers beverage manufacturers the ability to cut calorie content without having to sacrifice full-bodied taste, through the use of innovative sweetening systems.
Chymosin
01 August, 2008 | Supplied by: Danisco Australia Pty Ltd
Danisco begins marketing Chymostar Supreme, a proprietary, fermentation-produced chymosin.
Natural sweetener
01 August, 2008
Fruit Up is a natural fruit sweetener with an appealing sweetness profile and proven nutritional value, for use in the manufacture of fruit jellies.
Biopreservation for craft dry-fermented sausages
13 June, 2008
E. faecalis may offer an interesting alternative for the biopreservation of craft dry-fermented sausages.
Phosphate replacer
01 June, 2008
Ulrick & Short has developed an additive-free phosphate replacer to maintain moisture in sausages in response to increasing pressures for food manufacturers to provide clean label products.
Citrus fibre and fat replacement
01 June, 2008
Citri-fi citrus fibres can be used in a wide variety of food applications and depending on the grade used, it can hold up to 13 times its weight in water.
Clean label dairy sweetener
01 June, 2008
A range of natural sweeteners for use in dairy formulations offers a clean label alternative to existing products and is claimed to be able to reduce sugar content by as much as 30%.
