FSANZ will redefine the code for genetically modified foods in 2020 following a report which concluded the current definitions were no longer fit for purpose and lacked clarity. [ + ]

The cold stamping method is being implemented for many of the chocolate santas currently on shelves; hear more at the 2020 ProSweets fair. [ + ]

Within a year of bottling, beer tends to get that 'stale' taste, but now a lager yeast has been engineered to protect beer from staling. [ + ]

Accurate level measurement is vital in food and beverage manufacturing; non-contacting radar transmitters using FMCW technology can provide a robust solution. [ + ]

Australian dairy business Ashgrove has developed its AmazeBalls natural cheese snack using a Radiant Energy Vacuum Dehydration (REV) technology. [ + ]

A patented steam cooking technology from OAL has helped an Australian fresh sauce manufacturer eliminate burn-on contamination and double its cooking capacity. [ + ]

While traditional drinks will take the lion's share of the over 950 billion litres of packaged beverages consumed worldwide this year, vermouth, craft beer and exotic fruit flavours are on the rise. [ + ]

Future Foods used tna equipment for its new pretzel range to optimise seasoning application, capitalise on packaging efficiency and minimise waste. [ + ]

Reduce, Reuse and Recycle are the three most important of the 5Rs when it comes to redesigning packaging to reduce environmental impacts. [ + ]

Ministers from Australia and NZ have decided that the Health Star Rating should remain voluntary, and discussed a range of other food regulation issues. [ + ]

The Queensland BrewLab will give craft brewers the ability to develop and test new beer recipes without interrupting their own production lines. [ + ]

There are myriad opportunities for industrial process heat users to switch to renewable energy alternatives and reduce emissions — ARENA report released. [ + ]

Curtin researchers have developed eco-friendly films that can prolong the shelf life of fruits such as avocados and provide environmental benefits. [ + ]

Austrian researchers have developed a sustainable method to optimise storage of fruit and vegetables, thereby reducing harvest losses along the supply chain. [ + ]

Researchers have updated a century-old food testing method to provide a better understanding of the fluid dynamics associated with opaque liquids such as those used in gelled desserts. [ + ]