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.
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.
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.
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.
Butter replacement for low-fat baking
01 June, 2008
Delyte6 is a tapioca-based ingredient that is claimed to be able to replace butter in cakes, breads and pastries and so cut the fat content of the product by up to 97%.
Probiotics for immune health
01 June, 2008 | Supplied by: Danisco Australia Pty Ltd
Probiotic cultures from Danisco bring opportunities to deliver good health and wellbeing. The Howaru probiotic range includes documented formulations that enhance immune health and reduce cold and flu symptoms.
Custom nutrient premixes
01 June, 2008 | Supplied by: Fortinet Asia-Pacific
Fortitech has created a number of products to showcase its capabilities in the development of custom nutrient premixes.
