A Spanish research team has found that the use of chia and ground chia seeds in bread significantly enhances its nutritional qualities and sensory appeal.

International herb and spice company, McCormick Foods, has partnered with the Home Economics Institute of Australia (HEIA) to launch a high school challenge for budding flavour makers.

Savoury flavours are making inroads into traditionally sweet product categories around the world according to UK ingredients industry analyst, RTS Resource.

Never has it been so important to appealing food products onto retail shelves, and quickly. Newly Weds Foods has expanded its Wetherill Park facility with this in mind.

Dutch ingredients and chemicals company IMCD Group has acquired Australian speciality food and pharmaceutical ingredients distributor, Capitol Ingredients.

Sanitarium has boosted the vitamin and mineral content of its So Good soy milk alternative to add value and capture attention in the ever-expanding non-dairy section.

Foods that claim to contain whole grain should have at least 8g per serve from 2014 following the launch of a voluntary industry code of practice.

Goodman Fielder says a new bread recipe is helping it meet the rising demand for all things gluten free.

Tate & Lyle has brought a new salt-reducing ingredient to market that could be a breakthrough for those seeking to improve the health profile of products without sacrificing taste.

McCormick Foods Australia has released its annual Flavour Forecast report, and its marketing director Derrin Johnson draws out some of the emerging culinary trends.

Melbourne-based Gippy Foods has launched a range of Australian natural cream cheeses, produced on its fully automatic computer-controlled plant in Longwarry Food Park.

Sensient Flavors has added eight bespoke functional flavours to its All Purpose Sweet Solutions (APSS) range.

SternVitamin has developed premixes for innovative products, including the so-called ‘love boost’ drinks that contain plant extracts such as damiana extract powder.

Sales of natural food colours have overtaken sales of their artificial counterparts for the first time, according to a report by Mintel and Leatherhead Food Research.

Naturex has created a new energy drink concept that will enable beverage companies to develop products that appeal to the kinds of consumers who do not usually buy energy drinks.

Lupin has largely been used in Australia as a low-value feedstock, but WA-based Lupin Nutrition Foods is seeking a place for it on the Aussie breakfast table as the next big superfood. Miranda Fitzgerald reports.