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Search 31.309 producers and exporters of Foods, beverages and agriculture productsINNOVATION SUCKS
By Michelle RawlingsSipahh, an innovative straw that has children sucking up energy and vitamins in twenty one countries around the world has won the coveted Australian Institute of Food Science and Technology (AIFST) Incorporated Food Industry Innovation Award.
Sipahh was launched in Australia in September 2005 by Unistraw. Sippahh has the potential to add flavour, energy, vitamins and other supplements to liquid sipped through it.
Nutrigenomics: is there a market for personalised nutrition?
By Dr Kathie WrickThe Human Genome Project was a significant breakthrough in gene
technology, but will it have an impact on the food and supplement industry?
Many think of the much celebrated research effort to identify all the genes that humans possess as something that will only benefit the pharmaceutical industry’s drug development efforts. It may be hard to believe, but the technologies that have emerged from the massive effort to identify human genetic make-up have spawned research tools as well as patented testing methods that in turn are being used to help consumers understand their dietary needs based on their own genetic profiles that determine their risk (or lack of risk) for chronic disease.
New food products from around the world
By David Jago
The total number of new product introductions was up globally in
2005 compared with the previous year, but 2005 was characterised by a high percentage of line extensions – new flavours and varieties added to existing lines – rather than genuinely new products. Nevertheless, looking globally, 2005 saw the launch of a number of innovative new products featuring new ingredients, new claims, new
positioning or new packaging.
Foreign body, detection & renoval
By Dr. Mike EdwardsAforeign body can be defined as anything that a consumer perceives as being alien to his or her food, and it is the perception of the consumer that is all important since not all foreign bodies are in fact alien, yet all have the potential to give rise to a consumer complaint. Hence, foreign bodies can range from items that are demonstrably alien to the
food, such as pieces of glass, metal or plastic; through items related to the food, such as fragments of bone in meat products; to part of the food itself, such as crystals of sugar or salt that are mistaken for glass.
Gluten free products from Finland
By Maureen Byrne
Moilas Oy has been producing gluten free products for 20 years, and has a dedicated factory, turning out everyday foods such as pizzas and cakes that will delight the growing number of Coeliacs across Europe. For the estimated 1% or more of consumers in Europe that have Coeliac disease (intolerance to the gluten found in wheat), the choice of foods has not always been great. But Moilas Oy, situated in the north of Finland,.........
...morePassionate about potatoes
By Maureen Byrne
Added value is the name of the game at Aviko, where the humble potato is turned into a wealth of convenient
and tasty products such as French Fries, Wedges, Mash, Sautées, Rosti, and much more.
In the heart of the Dutch countryside, in an area traditionally known for its potato crops, an imposing factory that was
established 43......
Processing technology: The quest for quality
By Mrs H.E. Berg and Ms I. van Nijhuis
There is a growing interest in all areas of non-thermal processing in the food industry in Europe. Although the main focus remains their affect on the inactivation of micro-organisms, these new technologies can also influence the quality of the end product. TNO has conducted an extensive research program looking at the effects of technologies such as High Intensity Light, Ultra Violet Light, Ultra High Pressure (UHP), Pulsed Electric Fields and E-beam on product quality and safety as well as the performance of packaging material.
...moreTime for textura
By Claire Rowan
Texture can make all the difference to consumer acceptance of a product, and ingredient
manufacturers are working on many new developments to optimise the performance of their products. As well as quality, flavour and mouthfeel, today’s texturising ingredients must also offer versatility in application, ease of use and performance throughout the often gruelling life of the product. No where is this more the case than in the production of sauces, dressings, and soups.
Allergens: a hazard and a challenge
By Maureen ByrneIt is particularly difficult for people to identify ingredients to which they may be allergic in processed foods.
...moreEnergy efficiency: How to cut costs
Rising fuel and production costs are forcing manufacturers to address their energy use in a bid to save not only the environment but also money.