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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?

This week Down Under

Start-up’s superfood extract proves effective in killing superbug

An Australian start-up has developed the world's first healthcare range which uses a superfood to fight a superbug.

Agar supply hit by seaweed shortage

Thermo Fisher Scientific has temporarily stopped selling two agars due to a shortage in the seaweed used to make them.

China direct

Up to 1m cattle to be cloned a year at new Tianjin facility

China will establish a commercial animal cloning centre in Tianjin, while state media has set out to soothe consumers who are concerned by the development.

Far East digest

Japanese firm finds way to turn textiles into noodles

Japanese textile company Omikenshi will move into the health-food business and plans to use its its cloth-making technology to turn trees into noodles.


Mis-stating sodium content is commonplace, claims researcher

The level of sodium stated on a label is likely to be lower than the actual content when analysed in a lab, a researcher has claimed.

Far East digest

Wide-ranging B. longum BB536 study shows multiple benefits for elderly

A nationwide survey of middle-aged and elderly Japanese consumers has found that those who take probiotic milk have better bone health, are less prone to some diseases and remember more...

Adulteration screening project inspired Milk Fingerprinting development: Fonterra

Fonterra's work with FOSS and Arla Foods on a method to screen for adulterants served as a foundation for the development of its award-winning Milk Fingerprinting technology. 

This week Down Under

Ethical labelling: Australians mistake seedless melons for GM produce

Most Australians find food-source labelling inadequate as a growing trend leads consumers to make ethical food choices, research has shown. 

News in brief

Asia and Europe come together to talk food safety

A seminar this week is hoping to build on outcomes from the Sanitary and Phyto Sanitary (SPS) week in China last year on food safety.

Codex standard could see whey permeate market ‘explode' in Asia

The market for dairy permeate powder will “explode into life”—especially in Asia—once a global Codex standard is set, which could be as early as next year. 

World first standard for sustainable rice launched

This week has seen the launch of the world's first United Nations-backed standard for sustainable rice cultivation.

The cricket bar: A healthy alternative to steak?

Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.

Conversion of fish waste to flavours could be commercially viable, say researchers

Researchers working on ways to convert fish waste in to flavours say it may be a commercially viable proposition for the industry.

Eating insects poses no special risks for humans

Edible insects pose no special risks to human health – when consumed directly or used as stock feed – according to a new risk assessment from the European food safety watchdog.




Turning rice waste into protein

The EU-funded project BIORICE has discovered how to turn starch production waste into protein supplements.

Entrepreneur looks to add beer syrup to the craft cocktail lexicon

Craft beer is a versatile drink, with flavors spanning from light and fruity to dark and ashy. Kentucky native Russ Meredith has taken versatility a step further, concocting a way...

Yili and Cornell University partner to develop cheese product for China

Yili has signed a research agreement with Cornell University that will see the development of a cheese product for the Chinese market. 

Protein trends

Blending soy and dairy proteins adds benefits for consumers, manufacturers, DuPont says

Two sources of protein in a finished product are better than one when it comes to blending soy and dairy, according to DuPont Nutrition and Health.

Novel method detects E.coli in less than 24 hours

A method described as similar to a ‘pregnancy test’ has been developed for detecting contamination of meat products with E.coli O157 in less than 24 hours.

Green-lipped mussels move from pharma to food with seafood seasoning

German pharmaceutical company, Pharmalink, is moving from pharma to food with a contaminant-free seafood flavouring made from green-lipped mussels.

Multi-component formula shows potential eye health benefits for diabetics: RCT

Six months of supplementation with xanthophyll pigments, antioxidants and selected botanical extracts may improve visual function in diabetes, says a new study.

Insect oil: Bugs aren’t just about protein

Is it time to look beyond insect protein to… insect oil? This is the next opportunity within edible bugs, says researcher.

Alterations to gut microbe environment may have role in type 1 diabetes risk

Changes to our gut microbiota could have a direct impact the production of antimicrobial peptides that play a role in the risk of developing type 1 diabetes and other autoimmune...

Flavor Trends

Consumers are demanding more sophisticated blends of hot spice and flavor, Kalsec study finds

As consumer demand for spicy food increases, it also is evolving beyond that for just eye-watering and mouth-burning heat to include a desire for more complex blends of pungent flavors,...

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