Bakery

Australian researchers spent five years developing the high fructan barley grain

High fructan barley holds wholegrain promise, says CSIRO

By Kacey Culliney

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).

Interview: How flavours of Asia differ between markets

Asian tastes

Interview: How flavours of Asia differ between markets

By RJ Whitehead

FoodNavigator-Asia reported this week that New Zealand’s Taura Natural Ingredients is getting ready to launch a new range of concentrated fruit pieces for bakery and food service operators in Asia.

Palm oil plantation

French Senate rejects palm oil tax

By Caroline Scott-Thomas

The French Senate rejected its so-called ‘Nutella tax’ on Thursday, which aimed to quadruple the tax on palm oil, a key ingredient in the hazelnut-chocolate spread.

Q3 wrap: Nutrition stars for DSM and Naturex

Q3 wrap: Nutrition stars for DSM and Naturex

By Shane Starling

Royal DSM saw Q3 sales slip 7% to €2.3bn across all divisions with polymer intermediates performing worst, but as has been the case in recent quarters, the Dutch firm’s nutrition cluster held firm with 1% organic growth in difficult economic times.

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Product Innovations

Exploring Fibre Fermentation Profiles

Exploring Fibre Fermentation Profiles

ProDigest developed the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®), which explores the fermentation profiles of fibres and evaluates...