Browsing: Ingredients
In a competitive market, the quality of food ingredients and food additives is key. Read the latest news on everything relating to the food ingredients industry: colouring, emulsifiers, preservatives and sweeteners, through to berries, nuts, herbs, spices, fruit and vegetables. Find out what’s happening in the world of food ingredients suppliers and manufacturers.
The natural pharmacy of the world
Many owners of small NZ businesses are custom-designing some of their products for the Asian market. Continue →
Dairy alternative drinks move beyond soya
While dairy alternative drinks accounted for a relatively limited share of five percent of the total dairy launches recorded in the year to the end of October 2012, the market has seen considerable recent development. Continue →
Meat and potatoes become a healthy combination
The relationship between red meat consumption and gut health is the topic of much confusion among the public and of debate among scientists. Continue →
Dairy giant focuses on growth and sustainability
The decisions made by farmer shareholders over the past decade have laid a strong, durable foundation for Fonterra’s future growth and profitability, said Sir Henry van der Heyden at Fonterra’s Annual Meeting in Hamilton in December last year. Continue →
Report says naturality the dominant trend for 2013
The influence of ‘naturality’ over food and beverage product development will continue to grow in the coming year, according to the latest edition of New Nutrition Business’s trend-spotting report. Continue →
Raising the steaks
A family owned producer of premium New Zealand grass-fed beef introduces an innovative website, export-quality beef cuts and farm to front door delivery. Continue →
Demand for Kiwi made organic baby food
Canterbury firm Green Monkey has launched two 100 percent organic baby food innovations to the market. Continue →
Tomato skins unleash health potential in snack food
A Massey University PhD student has devised a processed snack food that not only tastes good, it is healthy too. Continue →
Greek yoghurt consumption on the rise
Greek yoghurt continues to be a key area of activity in the fresh dairy market. Continue →
Organic business is a family affair
By Steve Best
Tonzu is a family business with a not only for profit philosophy, producing organic soya products made according to traditional methods. Continue →
Global meat production slows in face of natural obstacles
New research conducted by the Worldwatch Institute’s Nourishing the Planet project says that global meat production rose to 297 million tonnes in 2011, an increase of 0.8 percent over 2010 levels, and is projected to reach 302 million tonnes by the end of 2012. Continue →
New whey protein for sports nutrition
Arla Foods Ingredients is set to launch a new, premium whey protein ingredient offering performance benefits to manufacturers of sports nutrition products that are designed to aid recovery. Continue →
Developing microbial tools for dairy farming systems in New Zealand
By Malik Altaf Hussain, Department of Wine, Food and Molecular Biosciences, Lincoln University
A probiotic formulation contains live microbes that are fed to animals to promote a healthy gut function. Continue →
Measuring the functional protein of cheese
A new formulation technology enables processed cheese manufacturers to measure, rather than predict, the functional protein content of their natural cheese ingredients. Continue →
BioVittoria’s monk fruit extract in new natural sweetener
BioVittoria is celebrating the launch of Nectresse™ Natural No Calorie Sweetener, a natural no calorie tabletop sweetener made with monk fruit extract. Continue →
Voluntary fortification of bread with folic acid to remain the standard
By Julie Collins director of biosecurity, food, and animal welfare Ministry for Primary Industries
Following a thorough consultation process, the Food Safety minister has decided voluntary fortification of bread with folic acid will remain the standard. Continue →
NZ’s top muffin maker named
A Cantabrian baker has taken out the title of New Zealand's best muffin maker at the Muffin Break Ultimate Bake Off and will represent New Zealand in the upcoming Australasian bakers challenge. Continue →
Innovation and novelty in probiotic food products
By Mohamed Tawfek Elkhishin and Malik Altaf Hussain department of Wine, Food and Molecular Biosciences, Lincoln University
The most widely accepted definition of probiotics describes them as live micro-organisms, which, when administered in adequate amounts, confer a health benefit to the host/human. Continue →
Sweet pie wins two in a row at Bakels Supreme Pie Awards
A gingered peach and pear with Cointreau pie took top honours in the 2012 Bakels New Zealand Supreme Pie Awards announced late last month at the Rendezvous Hotel in Auckland. Continue →
Leading scientist to assist Manuka Health in product manufacture
One of the country’s top agri-business scientists will lend his expertise to Manuka Health New Zealand, as it prepares to manufacture a range of new products. Continue →