Micro sensory foods that target visual, olfactory and mouthfeel are leading trends in Kerry’s Asia Pacific Taste Charts for 2021. Read more
The use of wheatgrass in supplements and food and drink products is a trend that doesn't appear to be easing.
Kellogg is coming to the Health Star Ratings party with the voluntary nutritional rating set to grace its cereal packs from June.
Monash has launched a new certification program for food companies wanting a stamp certifying their goods as low in FODMAPs.
Australian Certified Organic is holding crisis meetings with organic millers over a shortage of certified organic grain and resulting price hikes.
As the backlash against sugar continues, the World Health Organisation has released new intake guidelines for both adults and children.
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.