What do hemp and collagen have in common? They're the key ingredients of two new brands, +Hemp and The Healthy Chef. And both brand's entrepreneurial founders will be panellists at our upcoming LIVE breakfast forum. Read more
Tate & Lyle has launched Dolcia Prima, a new low-calorie sugar that delivers the benefits of table sugar, but contains 90 per cent fewer calories.
Australian researchers say consistent emerging evidence shows that fat could soon take its place as the sixth taste alongside sweet, sour, salty, bitter and umami.
Alpine Breads has launched a range of sourdough breads that have been endorsed by Australian FODMAP expert, Dr Sue Shepherd.
Unilever ANZ has vowed it will source 100 per cent traceable and certified palm oil for its local foods business by the end of 2015.
Two Sanitarium products have hit the shelves with their Health Star Ratings displayed on the front of their packs.
Irish ingredients company Kerry Group is poised to plough $13.7 million into a new centre for excellence for baked products in Altona, Victoria.
A new centre to help Australian food manufacturers to develop products with health benefits has been launched at the University of Sydney.
The World Cocoa Foundation, which counts chocolate giants Mars, Nestle and Mondelez among its members, will contribute $600,000 to help tackle Ebola.
SPC Ardmona is rolling out a new IXL 'fruit spread' that looks like jam, tastes like jam, but contains 60 per cent less sugar than jam.
These are the consumer concerns that manufacturers of functional drinks should look to target, according to a new report.
Frozen treat manufacturer, Frosty Boy has unveiled its new beverage premix line, ‘The Art of Blend’, at Fine Food Australia.
Nutritional ingredients company DSM is building a high-intensity sweetener platform based on fermentation to meet the growing demand for more sustainable sweeteners.
George Weston Foods has merged its Weston Milling business with the Australian and New Zealand operations of bakery ingredients company AB Mauri.
A new FODMAP-friendly food range has been created by dietitian Dr Sue Shepherd.
Japanese influences and all things organic are shaping up to be among the key food and beverage trends to find their way to Fine Food Australia 2014.