The constant quest for innovation requires food technologists to be up-to-date with research. From hydrocolloids to oils and fats, flavours to flour what works well in which formulations, how does production method affect performance, and what are the sensory effects?
Research appears to show that supplementation with taurine - an additive commonly found in energy drinks - improves symptoms in young people suffering a first episode of psychosis (FEP).
New research suggests reports that a diet heavy in soy protein isolate during early life can protect against serious bone loss during adulthood.
The sports nutrition potential of New Zealand blackcurrants, the superfood status of Canadian maple syrup and the functional benefits of Canadian barley – these were three of the high-profile pitches at...
Australian manufacturer Capilano has launched what it states is the world’s first clinically tested prebiotic honey.
At a time when the conversation around palm oil centres on deforestation, fires and habitat loss – and global demand shows no signs of abating – several companies have come together...
The antipodean food regulator has sought public consultation on an application to allow the use of a new enzyme as a processing aid.
The functional food ingredients market in Asia Pacific is being tipped to rise from $2.85bn at the end of 2016 to $5.04bn in 2026 with probiotics projected to be the...
Reformulating products such as biscuits, confectionary and sugar-sweetened beverages would have only a “small to moderate” impact on the diets of Australians, while simply telling people to eat less is “unsustainable”, an international...
Indian firm Arjuna Natural Extracts is launching a high-concentrate, "one shot", 90% omega-3 supplement derived from sardines.
The controlled release of tea polyphenols into finished food products could help create new functional foods and reduce oxidation without the need for synthetic antioxidants, say researchers.
A complex mix of plant compounds derived from Traditional Chinese Medicine works to kill cancer cells, and researchers from Australia have shown how.
Researchers have begun to decode the genetic secrets of mozuku, a famous fucoidan-rich Okinawan seaweed linked to health and longevity.
Researchers in Singapore suggest vinegar could be a key functional ingredient to help fight the rising number of type 2 diabetes cases in the region.
Indian manufacturers and suppliers can tap in to the latest wave of superfood trends both domestically and internationally by playing to the strengths of the country’s traditional ingredients.
Oral supplementation with cocoa extract could reduce UVB-induced wrinkles, according to new research in mice.
Yili has partnered with SIG Combibloc to launch two Baoquzhu UHT yogurt drinks, packed in CombiblocSmall 250ml.
The University of Adelaide and Agilent Technologies Australia Pty have partnered on the analysis of complex carbohydrates (‘glycans’).
Companies exporting dairy to Jordan will be forced to cut all partially hydrogenated oils or face a ban on business as the country becomes the latest to bar their use.
A new research laboratory will explore the potential benefits of complex carbohydrates that include natural immune system enhancers and high-quality cosmetics.
Indian food manufacturers face four fundamental hurdles when it comes to expanding their use of natural ingredients, in addition to the extra cost that they can incur.
Australian toddlers are consuming their entire recommended daily salt intake in just one meal, a study of supermarket meals has found.
A study of wild edible fruits found in the Himalayas indicates they are a rich source of antioxidants, with researchers concluding they can help meet the nutritional needs of the...
Trying to tackle obesity in women when they become pregnant is usually “too little too late”, according to two authors from the University of Sydney and Charles Perkins Centre.
Worsening dietary trends and soaring blood pressure levels will contribute to millions of new cases of heart attacks and strokes in China over the next two decades, researchers claim.
Studies at Universiti Kebangsaan Malaysia (UKM) and the UKM Medical Centre show that Malaysians in their 30s are now more likely to have arteries similar to a person aged 70 due...