A multinational company with operations in South Africa seeks a process for optimising the decolouration of sorghum and millet varieties for use in human food without compromising its nutritional value. The challenge, titled ‘Solutions to optimise the decolouring of red sorghum and millet varieties’, invites proposals from individual inventors, scientists, SMEs, research institutions, universities, and large companies.
There are a wide range of methods currently available to decrease the growth of microorganisms, among them, reducing the pH-value below the point that pathogenic bacteria grow (pickling, fermentation or addition of acid).
Flour milled from green bananas could help solve the riddle of how to create cheap, yet tasty, gluten-free pasta.
Brazilian researchers revealed that a newly developed pasta product – made from green banana flour – may offer a low-cost, low-fat solution for people who follow a gluten-free diet. They found that the green banana produced reduced the fat content by over 98 per cent and increased the protein value Read more...
At Food Ingredients Asia, which will be held in Jakarta, Indonesia, from 3-5 October, the Stern-Wywiol Gruppe will be presenting its wide range of products and services. Berg + Schmidt Asia and Stern Ingredients Asia-Pacific, both members of the globally operating Stern-Wywiol-Gruppe, will show new ingredient solutions.
SA has led the way in research into the ‘super fruit’ status of our local star, baobab. With centuries of its use behind us, we’ve been launching products containing baobab into the market for some time now.
Indigenous to Africa, baobab fruit has been used for centuries to create a nutritious, tangy health drink. It contains high levels of vitamin C, calcium, potassium, magnesium and zinc to help support the immune system, promote healthy bones and teeth, and maintain cardiovascular health, including normal blood pressure levels. Read more...
