In a busy week of enzyme news, it was suggested that enzymes from unused herring parts could soon appear in juices, and a Chinese company announced plans to tap into the food processing industry with its enzyme products.
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
Cola makers in India might have a battle on their hands if a recent breakthrough in making a carbonated version of lassi, a traditional Indian yoghurt-based drink, is commercialised.
The German Federal Institute for Risk Assessment (BFR) has warned that tapioca balls in on trend Taiwanese bubble tea could present a choking risk for children.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
The New South Wales (NSW) Food Authority has confirmed the safety of a re-formulated Nestlé infant formula product following consumer complaints that the new recipe was making children ill.
Nestlé Australia has ordered tests on its recently re-formulated Nestlé NAN H.A. 1 Gold infant formula after it received a number of complaints from parents that the 'new, improved' product was making their children ill.
Chinese dairy processor Hunan Ava Dairy Co is recalling five batches of infant formula after a local government study found high levels of cancer-causing aflatoxins.
The permeate-free revolution in Australian milk is well and truly underway after the country’s dominant retailers revealed their commitment to phasing out the additive from products.
PepsiCo’s strategy to localise its Frito-Lay brand in China is ‘crucial’ but will need to be pushed further as it expands into central and western regions, says an industry analyst.
Research has identified the key gene that determines the glycemic index (GI) of rice, opening up opportunities to develop low-GI rice and rice-based products to reduce the risk of type-2 diabetes, according to the researchers.
Exposure to food colourings among Australian children has dropped over the last four years, according to a new report by Food Standards Australia and New Zealand (FSANZ).
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.
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.
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 clamp down further across industry.
‘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).
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 study suggests.
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 take steps to restore Abbott’s reputation globally.
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 activity.
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 more than 10% of such products were contaminated.
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.
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 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.
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.
Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.
Indian awareness of lactose intolerance is growing rapidly, leading consumers to seek reduced reduced lactose and lactose-free products without compromising on taste, according to a Novozymes South Asia executive.
Biotropics Malaysia Berhad has developed a new vegetable-based ingredient with antioxidant activity established using the CAP-e cell-based antioxidant test, the company said.
PepsiCo India will make its existing facility near Kolkata in the state of West Bengal a hub for making new products as it expands its portfolio of health and nutritious food products.
Thai distribution company Rama Production Co. Ltd. has said it intends to launch its own ingredient for improved texture, binding and cost reductions in meat, seafood and bakery products, after more than 25 years in the food ingredient distribution business.
Danisco has developed a new range of freeze-dried cultures for the Indian dahi market and has also targeted its health and nutrition ingredients range for use in the country’s dairy products.
