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?
Mandatory use of iodised salt in bakery across New Zealand has improved iodine deficiency levels in children, according to a ministry report.
Neither enzymes, starches, hydrocolloids or sourdough can be used alone to replace gluten to improve the quality of gluten-free breads, according to a recent study review.
China has detected 15,000 cases of substandard food and shut down 5,700 unlicensed businesses since the beginning of 2012, the country’s state media outlet, Xinhua, has reported.
Flavours and ingredients firm Synergy has launched a milk flavours line in response to the surging fat reduction demands across Asia’s ready-to-drink (RTD) category.
Kellogg Australia has achieved salt reduction targets for its two flagship products ahead of schedule as per an industry commitment made in 2010.
Repeated food safety scandals have dealt a ‘blow to public confidence’ in China, with a majority of citizens concerned about the nation’s food chain safety.
The Australian Competition and Consumer Commission (ACCC) has fined a South Australian olive oil producer, The Big Olive Company, for “misleading” ‘extra virgin olive oil’ labels and has vowed to...
A New Zealand report has found varied acrylamide concentrations in particular foods, with potato-based foods the worst offenders.
‘Nearly all’ Australian foods comply with authorised sulphite levels and this data will be used to compile dietary exposure estimates for Food Standards Australia New Zealand (FSANZ).
National Starch has received a patent for its clean label starch technology in Japan, amid a surging demand for such ingredients across the country.
An anti-genetically engineered (GE) foods group in New Zealand is protesting infant and gluten-free products imported into the country from South Africa.
New Zealand’s processed foods sector is contributing significantly to excessive salt intake in the country but there is substantial scope to reduce the sodium levels in these foods, a new...
Infant formula maker Abbott Laboratories has demanded that CER Research retract the ‘utterly misleading’ and ‘false’ report suggesting one of its products fails to meet Chinese national standards and also...
Abbott Laboratories has scoffed at allegations that its infant formula product fails to meet Chinese national health standards, damning the findings as ‘misleading’ and reaffirming its product safety.
Australian scientists have developed a salt-tolerant durum wheat variety that can increase yields by 25% in salty soils; the most significant environmental issue facing Australian agriculture today, according to CSIRO.
A top agriculture expert has urged Indian scientists to increase their efforts towards locally developing enzymes and microbes for application in food and beverage processing.
A team of New Zealand scientists recently reported that they have identified a unique marker molecule in manuka honey, which is believed to be associated with the honey’s unique antibacterial...
After the revelation that most of the milk sold in India is adulterated, there is a slight respite with a similar survey on food products, which found that a little...
Israeli ingredients company, Enzymotec, has been granted a patent in Australia for its omega-3 sterol formulation, intended for use in functional foods for diabetics.
Singapore-based ingredients technology company, Compass Foods, has announced the legal approval of its emulsifier for use in flavour applications in the Indonesian market.
A leading consumer advocate in Australia says milk product manufacturers in the region are using harmful colouring additives, despite knowing about their effects on children.
There is increasing use of prohibited food colours in food products consumed by children in India, a new study has suggested.
An Australian company has developed a way to turn sugarcane stalks into low-sugar, high-fibre, gluten-free flour, creating an unlikely health food segment and opening up another market for sugarcane growers.
A Norwegian research project is underway to identify flavours from marine bioprospecting that could be used as a source for seafood flavouring in the Chinese noodle market.
A new report from the Associated Chambers of Commerce and Industry (ASSOCHAM) in India has said that Indian non-alcoholic beverages market would grow to US$2.3bn by 2015.