Development and evaulation of novel foods enriched with very long chain omega-3 fatty acids. This project is a collaborative effort between Meadow Lea Foods, Clover Corporation, and the Universities of Wollongong and Western Australia. The aims are 1) to develop a range of functional foods enriched with omega-3 from tuna oil; 2) to see whether the recommended omega-3 intake, currently nor met by most Australians, can be achieved by including these foods in the diet; 3) to evaluate sensory and he ....Development and evaulation of novel foods enriched with very long chain omega-3 fatty acids. This project is a collaborative effort between Meadow Lea Foods, Clover Corporation, and the Universities of Wollongong and Western Australia. The aims are 1) to develop a range of functional foods enriched with omega-3 from tuna oil; 2) to see whether the recommended omega-3 intake, currently nor met by most Australians, can be achieved by including these foods in the diet; 3) to evaluate sensory and health attributes and other factors that may impact on consumer acceptability hence market potential of the food range. There is little evidence of the feasibility let alone health and social benefits of utilising novel foods to meet the dietary omega-3 recommendation. We expect a) to show how consumers could benefit by using a range of such foods in their customary diet; b) to critically set this achievement within the context of current social trends in food product development. Read moreRead less
Extraction of flavour enhancers, antimicrobials and nutraceuticals from olive mill effluent. The project aims to recover valuable materials from olive mill waste. Natural flavours will be recovered from the wastewater and from the dry pomice after oil extraction. The research and development will see these flavour compounds added back to olive oil to enhance the flavours of bland oils and to increase the shelf life of olive oil. The same compounds also have uses as enhancing the flavours of food ....Extraction of flavour enhancers, antimicrobials and nutraceuticals from olive mill effluent. The project aims to recover valuable materials from olive mill waste. Natural flavours will be recovered from the wastewater and from the dry pomice after oil extraction. The research and development will see these flavour compounds added back to olive oil to enhance the flavours of bland oils and to increase the shelf life of olive oil. The same compounds also have uses as enhancing the flavours of foods in general and provide a source of naturally occurring antioxidants. The compounds will be tested as natural antibiotics as a means of controlling fungal infections in vineyards and in vegetable production. Read moreRead less