
Kerry’s Australia and New Zealand Charts Spotlight Bold Flavours and Next-Gen Consumer Trends
Kerry, a global leader in taste and nutrition, has launched its 2025 Taste Charts, a comprehensive resource on developing trends designed to guide food and beverage innovators worldwide. The charts are a must-have consumer insights tool, with every prediction grounded in market reality and projected innovation. Taste is the ultimate […]

JRE-Jeunes restaurateurs strengthens connection between wine and gastronomy
JRE-Jeunes Restaurateurs, a prestigious network of young, innovative chefs and restaurateurs across the world is pleased to announce a new partnership with Wine in Moderation, the international program promoting responsible wine consumption. This collaboration reinforces the timeless link between wine and gastronomy, emphasising the role HORECA professionals play in encouraging […]

Chef Spotlight: Ivan Brehm, Chef-owner of Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite
Ivan Brehm is the chef-owner of Michelin-starred Nouri and creative space Appetite in Singapore. Known for his thoughtful approach to food and creativity, Ivan’s philosophy, “Crossroads Thinking”, explores the interdependence of all things, both inside and outside the kitchen. This perspective inspires his work, rooted in collaboration, exploration, and uncovering […]

The blue-green sustainable proteins of seaweed may soon be on your plate
The protein in sea lettuce, a type of seaweed, is a promising complement to both meat and other current alternative protein sources. Seaweed also contains many other important nutrients, and is grown without needing to be watered, fertilised or sprayed with insecticides. However, the proteins are often tightly bound, and […]

Heat exchanger solutions for 5 challenging foodstuffs
Thermal treatments using heat exchangers, such as pasteurisation, heating and cooling, feature in the manufacture of multiple food and drink products. In this article we look at five of the most challenging foodstuffs in terms of thermal processing, and the heat exchanger solutions to help manufacturers handle them correctly. Highly […]

Kerry drives dairy innovation with advanced lactase solutions
With rising lactose intolerance affecting an estimated 30-60% of the population in Australia and New Zealand, Kerry is meeting a surging demand for lactose-free dairy options in the region through its portfolio of advanced lactase solutions. Lactose intolerance remains a prevalent issue globally, with only a third of adults worldwide […]

Technology can address food wastage challenge in India’s foodservice industry
Food wastage remains a critical challenge for India’s foodservice industry, not only eroding restaurant profits but also intensifying environmental concerns in a country where millions suffer from undernourishment and malnutrition. Leveraging technology offers a dual advantage by mitigating food waste and promoting sustainable practices, thereby enhancing efficiency and supporting long-term […]

Thailand foodservice industry shifts to cage-free eggs
The growing ethical awareness among the consumers has led the Thailand foodservice industry to increasingly adopt sustainable practices. Many foodservice operators are opting for cage-free eggs and restaurants are placing greater importance on animal welfare. This shift not only addresses the evolving consumer expectations but also aligns with global food […]
Suomen Lantakaasu invests in Kiuruvesi biogas plant project
Suomen Lantakaasu Oy’s biogas plant to be constructed in Kiuruvesi, Finland will produce renewable liquefied biogas from cattle farm manure in Upper Savo and from other agricultural and food industry byproducts. The investment covers the construction of the biogas plant and the liquefaction unit. The preparatory groundwork phase has already […]
NZ’s low-carbon beef production to accelerate following new study
New Zealand’s low-carbon beef production is set to accelerate following the release of a new study that found younger dairy cattle produce almost half the greenhouse gas emissions of older steers. The move could help address a significant ethical and environmental concern for the New Zealand dairy sector which sees […]
Breakthrough Victoria invests in company turning waste into animal feed
Breakthrough Victoria is announcing a $2.5 million investment in Viridian Renewable Technology Pty Ltd, a pioneering Melbourne based company, addressing food wastage and creating a circular economy through sustainable insect protein manufacturing. Viridian is already operating its first commercial plant in Derrimut and will significantly increase factory capacity in the […]
Confidence grows in solutions for processing plant-based foodstuffs
By Antonio Guillermo Jara Ponce, Systems Sales Manager, HRS Heat Exchangers The last two years have seen a slowdown in investment by the global food and drink industry, particularly in terms of products containing added sugar. However, plant-based drinks and alternative proteins have continued to grow as a sector. There […]
Molecularly imprinted polymers successfully remove smoke taint in wine
Wine science researchers from the University of Adelaide have found that a tailor-made polymer developed in New Zealand could hold the key to removing smoke taint in wine. A billion-dollar problem, wildfires are an ongoing threat to vineyards. Wines made from grapes exposed to smoke result in an acrid, ashy aroma, taste and mouthfeel that compromises quality and reduces value to the point that it is oftentimes unsaleable. Ideally, to remediate smoke tainted wine, the molecules responsible need to be reduced, without removing desirable elements that contribute to the wine’s composition, colour and flavour. Professor of Oenology, Kerry Wilkinson and her colleagues have successfully tested a method to lessen smoke taint in wine, validating the use of molecularly imprinted polymers (MIPs) to target removing the volatile phenols responsible for the smoke taint. Researchers added MIP beads to smoke-impacted wine which selectively bound and removed the target compounds, ameliorating the wine’s sensory profile. MIP specialists, amaea developed the MIPs used in the Australian Government funded study. Professor of Oenology, Kerry Wilkinson said: “The selectively of MIPs made the science worth considering as a method to reduce volatile phenols. We exposed the wine to MIP beads imprinted with billions of binding sites complementary to the target compound’s molecular properties, such as size, shape and chemical characteristics – which allows the MIPs to specifically target, capture and remove the offending phenols.” The research showed the MIP technology was successful at removing 35−57% of the volatile phenols from the sample wines which included guaiacol, 4-methylguaiacol, cresols, and phenol. The findings were recently published in ACS’ Journal of Agricultural and Food Chemistry: Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation. Dr Aaron Low, Chief Technical Officer amaea said: “Removing smoke taint from wine has long been a […]