Family-owned business Gluten Free Bakehouse has opened a new factory on the Sunshine Coast to help keep up with demand for gluten-free fare. Read more
The exceptional growth of dairy ingredients supplier Maxum Foods has seen it named Business Services Growth Company of the Year at the Australian Growth Company Awards.
SunRice has announced the appointment of The Nude Nutritionist Lyndi Cohen as its health and wellness ambassador.
An Australian company is the first in the world to have its vegetable oils assessed in order to use the new Palm Oil Free Certification Trademark.
Science and nutrition company Royal DSM has made Fortune Magazine’s 2018 Change the World list for the third time.
Researchers have taken a step closer to breeding a low-allergy wheat variety which could help coeliac sufferers.
New research from Nielsen finds that manufacturers are missing out on millions in revenue by not stating the protein content on their packaging.
Ingredion has unveiled a new plating agent – a high-capacity carrier that turns oil- and water-soluble liquids into powdered ingredients.
FIAL and VicHealth have joined forces to offer up to $300,000 in salt reduction innovation grants to SMEs.
Kerry has recently opened an Asian Meat Centre of Excellence to create value-added poultry, meat and seafood products.
New legislation passed in November last year has given a boost to the Hemp Health & Innovation Expo, with this year's event featuring a wide range of hemp food and beverage exhibitors for the first time.
US ingredients company Pecan Deluxe has launched its signature edible cookie dough and brownie pieces into the Australian ice cream marketplace.
Just when you thought gin could not get any more popular, along came the pink variety. So what do you mix with your Pink Gin? Wildbrumby Founder and Distiller Brad Spalding explains.
Handheld fusion, Asian hotpots and tastes of East Africa are among the key upcoming flavour trends flagged by flavour and ingredients company McCormick in its annual Flavour Forecast.
Alland & Robert has introduced a new gum for the formulation of coatings, fillings, dressings, desserts and emulsified sauces.
Three new products that use Australian macadamias in an innovative way have won the day in a contest that aims to inspire more manufacturers to use the premium nuts in their products.