A Brisbane-based start-up food technology company says it has developed the world’s first non-fermented, multi-strain probiotic milk and juice and is ready to introduce it to the market. The company, Progel, used a AU$250,000 Commercialisation Australia grant to commercialise an encapsulation technology developed by Professor Bhesh Bhandari at University of Queensland‘s School of Agriculture and Food Sciences. Progel says the technology will also enable the creation of omega-3 milk and juice... ...Read more »

Australian Food News has conducted a review of international marketing trends in the fields of dietary supplements and functional foods. Some such substances may not be permissible in Australia as foods, while some may require permission from the Therapeutic Goods Administration (TGA) to be listed for sale in Australia as therapeutic products. Our Australian Food News review reveals several interesting trends. In particular, the marketing claims reveal the health function promotion priority claims... ...Read more »

People living in the US “stroke belt” states eat more fried fish than people living in the rest of America, which may contribute to the high rate of death from stroke in those states, according to a study published in the Dec. 22, 2010, online issue of Neurology, the medical journal of the American Academy of Neurology. Studies have shown that the omega-3 fatty acids in fish, especially fatty fish, may reduce the risk of stroke. Research has shown that frying fish leads to the loss of... ...Read more »

A hardy ancient Russian oilseed crop could prove a lifeline for farmers in marginal regions of WA, according to researchers at The University of Western Australia. Camelina sativa, variously known as camelina, gold-of-pleasure, false flax, Siberian oilseed and wild flax, is a member of the mustard family and a distant relative of canola. This hardy oil plant has been grown in Europe for thousands of years, as a grain and for its edible and burnable oil. Camelina oil is also a significant source of... ...Read more »

A new study from Perth’s Telethon Institute for Child Health Research shows an association between Attention Deficit Hyperactivity Disorder (ADHD) and an unhealthy ‘Western-style’ diet in adolescents. The findings, published online in the International Journal of Attention Disorders, are based on an examinaion of the dietary patterns of 1800 adolescents taking part in the Raine longitudinal study. Leader of Nutrition studies at the Institute, Associate Professor Wendy Oddy, classified... ...Read more »

Sara Lee North American Fresh Bakery this week announced the expansion of its successful Soft & Smooth bread line with the introduction of its new Sara Lee® Soft & Smooth Plus breads Made with DHA Omega-3. Based on a growing body of scientific evidence, docosahexaenoic acid (DHA) Omega -3 helps to support healthy brain development.  Sara Lee Soft & Smooth Plus breads are a simple means to ensure children continue to receive the benefits of DHA Omega-3 in their diets. “While moms... ...Read more »

A unique “healthy halo” is driving the flourishing global market for food and beverage products enhanced with omega fatty acids, according to new research, published overnight. The ‘halo’ is characterised by enhanced public awareness of omega fatty acid compounds, their proven scientific and health benefits, consumer willingness to purchase products that contain them, and positive media exposure. In the report, Omega Fatty Acids: Trends in the Worldwide Food and Beverage Markets,... ...Read more »

New research from Massey’s Institute of Food, Health and Human Nutrition in New Zealand has discovered that omega-3 capsules can provide a similar boost of the fatty acid but lack other nutrients offered by one of the world’s richest sources of omega-3 – Salmon. The popularity of omega-3 has escalated over recent years as the health benefits of the nutrient have come to light, with food and supplement producers looking to add a healthy boost to their products. Researchers at Massey’s... ...Read more »

Over two-thirds of consumers report they are now aware of Omega-3 fatty acids, and over a third routinely consume products with Omega-3. The net result is an average annual increase in the Omega-3 product market of over 30 per cent since 2000, but skeptics remain about the true success of Omega-3 fortified products. Market analysts Frost & Sullivan recently completed a whitepaper entitled ‘Flax-based Omega-3 Alpha Linolenic Acid: The Shape of Things to Come’ that highlights the key... ...Read more »

New research released by Seafish, the authority on seafood in the UK, has revealed that sushi is now an established lunchtime favourite. Sales of sushi are up 21% year on year, with the total UK sushi market now worth £38.9 million per annum. The raw fish trade is booming in ‘western’ countries worldwide, with health benefits and an increased consumer desire for something different assisting the trend. The love affair with sushi has been noticeable here in Australia, with a host of... ...Read more »