Magnesium Citrate Powders from Waste Bitterns via Crystallization and Spray Drying
The pilot-scale production of two magnesium citrate products, using a waste bittern discharged from a salt work as the raw material, was conducted in this study.
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Celebrating Australian Food and Agribusiness Innovations
The Australian agrifood sector’s willingness to innovate and add-value are key ingredients for success, as exemplified by the 50 innovations profiled in the 2021 edition of FIAL’s annual Australian Food and Agribusiness Innovations compendium.
Wang, Y. and Selomulya, C. “Food rheology applications of large amplitude oscillation shear (LAOS)”, Trends in Food Science & Technology (Volume 127, Sept 2022, pp 221-244)
This paper in Trends in Food Science and Technology details the findings of research conducted by Dr Yong Wang and Prof. Cordelia Selomulya, from UNSW’s School of Chemical Engineering, into applications of Large Amplitude Oscillation Shear (LAOS). LAOS, a promising method for food processing and formulation, is not yet widely used in food rheology due to uncertainty about which LAOS tools to deploy for specific applications. This paper provides food manufacturers with much-needed information about the most suitable LAOS analytical tools to use with different food categories (dough, cheese, confectionery); formats (emulsion, foam) and components (proteins, polysaccharides, and fats).
Sustaining Australia: Food and Grocery Manufacturing 2030
This report was compiled by the leading industry body for Australia’s food and grocery manufacturing sector, with economic analysis from Warren Hogan of EQ Economics. The report provides in-depth analysis of the sector, identifying opportunities and vulnerabilities. It outlines the investment and policy decisions required to ensure the sector thrives, at home and in export markets. The report includes recommendations on long-term industry strategy, investment incentives, workforce skills, regulatory reform, digital labelling, retailer-supplier relationships and export growth strategy.
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
Asia Alt 100: Asia’s top protein disruptors
Global non-profit and alternative proteins advocate GFI publishes this oft-updated interactive map of the alt-proteins landscape in Asia: major players, trending products, etc, hyperlinked for ease of contact.
Plant-Based Meat Mind Maps: An Exploration of Options, Ideas and Industry
An array of new products formulated to mimic beef, chicken and pork, use plant protein – typically, extracts from soy or pea – as their base ingredients
‘Alternative Proteins: The Race for Market Share Is On.’
In this recent report, McKinsey & Co. survey future opportunities and likely market share for the array of alternative proteins on the market and in development.
The Changing Landscape of Protein Production: Opportunities and challenges for Australian agriculture
The expanding plant-based protein industry could unlock opportunities for Australian agrifood producers, contends this February 2020 report.
Hungry for Plant-Based: Australian Consumer Insights
This 2019 consumer survey examines the factors driving an expected rise in demand for plant-based foods and alternative proteins across Australia in coming years.