Articles
Technology could help to reduce salt in processed food
A new processing technology from the US could make it possible to reduce sodium in processed food while maintaining safety and tastiness. [ + ]
More eggs, lower emissions — cracking report released
The latest Australian Egg Industry Sustainability Report has revealed productivity improvements as well as environmental and hen welfare progress in the egg industry. [ + ]
The food fraud challenge
Food fraudsters often take advantage of the complex international supply networks, as was shown in the horse meat scandal in 2013. How can food manufacturers protect themselves? [ + ]
Robotic milking system at dairy farm in WA
A robotic milking system installed at a dairy farm in Western Australia uses Kaeser to supply clean compressed air and ensure its reliability and efficiency. [ + ]
Are you flexible to catch up with this dry food packaging trend?
Driven by the consumer lifestyle changes, dry food packaging has transformed from essentially functional to a highly influential factor in consumer purchasing decision. [ + ]
Packaging: fit for the future
Packaging: fit for the future will be the theme of the 2020 AIP Australasian Packaging Conference being held from 1–2 April 2020 at the Crown Promenade, Melbourne. [ + ]
Talking about recyclable PVC for food packaging
Recyclable PVC (vinyl) can provide benefits as a food packaging material but re-use presents challenges, the Vinyl Council of Australia discusses solutions. [ + ]
Making milk powder less energy intensive
A new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production. [ + ]
Power protection in the beverage industry
While electricity and liquids normally don't mix, electronic systems are crucial when handling fluids in a beverage processing plant — so effective power outage management is essential. [ + ]
Honey could be used to 'landscape' the gut
Foods like honey, liquorice, stevia and neem could be used to trigger phage production in the gut, to control harmful microbes and balance microbial diversity. [ + ]
Shrimple solution: making packaging from crustacean waste
Prawn punnets and crab cling wrap could soon be a reality thanks to a plastic alternative innovation made from crustacean waste by three young Australian entrepreneurs. [ + ]
Implications of Coronavirus (COVID-19) for food processing
Food manufacturers and businesses must review and revise their food safety management framework, due to the recent outbreak of novel coronavirus. [ + ]
The role that resealable packaging plays in minimising food waste
Resealable packaging provides myriad benefits and is an important Save Food Packaging criteria, explains Nerida Kelton, Executive Director at AIP. [ + ]
Is this the best thing since sliced bread?
Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread. [ + ]
Fizzy beverage technology developed by CSIRO
CSIRO has developed a technology that pulls carbon dioxide out of air and then helps to put the fizz into beer and other beverages. [ + ]
