Food Conditioning

Value-adding to foods with Biohawk Australia’s Pineapple and Ginger Products

Proline-rich proteins limit the quality of many foods:

• causing food intolerance and allergy,
• reducing the foods’ available nutrition,
• affecting the taste and aroma of the food adversely, and
• limiting the foods’ applications.

Ginger Extract Powder and Pineapple Extract Powder have been developed to be used as a powder or dissolved in water or oil for conditioning foods such as coffee beans, cacao beans, chickpeas, lentils, lupins, a range of grains, and peanuts.  The conditioning improves the aroma, flavour, nutrition, and texture of foods and drinks made from these ingredients while reducing the risk of food intolerant and allergic reactions and limiting the need for sugar or other sweeteners being added to the food.

Biohawk Australia will negotiate licences for companies to condition specific foods for designated applications within defined territories.

For example, roasted conditioned green coffee beans have been judged in a series of formal tasting evaluations by leading coffee authorities to produce superior coffee than the same green beans that had not been conditioned.  In addition, people who normally add sugar to their coffee, no longer add sugar, and people who previously would not drink coffee after lunch, now drink coffee into the evening.

To discuss licensing the technology and the supply of the products or to login to our commercial products page, please complete our enquiry form and we will contact you within 7 working days.