The Australian Institute of Food Science and Technology (AIFST) has announced the winners of the 2009 Student Product Development Competition, with David Chua, Trevor Goltz and Sarah Crennan from The University of Queensland claiming the top prize for their product ‘Soyers’ – Gluten free biscuits. The winning team just beat out Tina Wong, Yuk Yue Yeung and Ivy Loh from the University of South Australia, who were highly commended for their Chinese influenced TAI-chi Balls dessert. It... ...Read more »

Consumers are willing to pay more for food processed using new technology once they understand how it works and what it does, according to a study presented in the Journal of Food Science Education, published by the Institute of Food Technologists (IFT). To meet consumer demand for food that is minimally processed, additive free and has an extended shelf life, there has been increased interest in the commercial development of nonthermal-processing technologies. High hydrostatic-pressure processing... ...Read more »

The use of nanotechnology in food could lead to food tasting and looking better, but knowledge regarding any possible negative health affect is scarce. Leading Australian consumer group Choice believes nanotechnology is already used in around 800 non-food products, with food manufacturers now exploring its potential behind closed doors. “(There are) invisible sunscreens, where there’s a nano-scale titanium dioxide, which gives transparent protection from UV,” Choice spokesman Christopher... ...Read more »

People remain cautious about the emergence of new food technologies according to a review of existing research, published by the UK’s Food Standards Agency.The report, which looks at research since 1999, brings together knowledge from the UK and beyond, on public opinion about up-and-coming food technologies, such as nanotechnologies and cloning. According to the research, GM and animal cloning remain the areas of most concern for people. However, the review also showed that food technologies... ...Read more »

Two Australian companies are hopeful that today’s launch of a new form of natural sugar will boost the sugar industry and offer a healthier option to manufacturers and consumers. The product, LoGiCane, is the brainchild of Melbourne-based company Horizon Science and, in combination with the Mossman Sugar Mill, they have produced the world’s first low-glycemic sugar. Independent tests have reportedly found the new sugar’s glycemic index (GI) to be 50, compared to an average of 65... ...Read more »

One of the world’s leading flavours and fragrances firms has developed new technology that they believe will assist food manufacturers address the issue of high salt levels in processed foods. Givaudan has reportedly developed an extensive portfolio of ingredients to help enhance salt perception in low sodium applications. The range will be able to be applied to products from soups and sauces, to snacks and meat as well as for cereals and bakery goods. “Givaudan understands that high... ...Read more »