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Headlines > Formulation

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.

乳製品

低プリン体がトレンドの日本で明治がPA-3ヨーグルトを開発

痛風と低プリン体ダイエットへの意識が高まる中、イノベーションに励むのは日本の大手ビール会社にとどまらず、国内最大手の乳製品メーカー、明治をも巻き込んだ。4月、明治乳業(本社東京)は、プリン体を代謝することが知られているプロバイオティクス(善玉菌)を含む一連のヨーグルト製品PA-3を日本市場に投入した。

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,...

Japanese low-purine trend inspires Meiji PA-3 yogurt development

Greater awareness about gout and low-purine diets has not only inspired innovation by Japan's major breweries, but the country's largest dairy, Meiji. 

Feature

Two new barley plant genes discovered

A group of international researchers have discovered two new genes in the barley plant that will shed light on the history of agriculture and also bring new capabilities to barley...

Entrepreneurs bring recovery chew to market based on Kyowa Hakko branded ingredients

A pair of Denver-based entrepreneurs decided to go top shelf on ingredients to launch what they claim is the first chewable dietary supplement product in the recovery space.

Guest article

Food industry fail? Elderly nutrition

The food industry is missing a billion euro trick when it comes to ageing population, says Lauren Bandy, senior nutrition analyst at Euromonitor International.

Lack of dairy-based fat in human diet may lead to prediabetes, dolphin study suggests

Heptadecanoic acid, a saturated fat found in dairy products, may actually help stop prediabetes in its tracks, says a National Marine Mammal Foundation study.

Australia

Microbe pair holds key to boosting feed crops

Scientists have identified two microorganisms that can build bigger and more resilient feed crops, potentially boosting farmers’ bottom lines by millions of dollars.

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