Articles
How to improve occupational health and safety management in the food industry
When health and safety is done well, it is not a business overhead but a facilitator of continuous improvement practices that add value to the business. [ + ]
Extravagant, indulgent descriptors can increase healthy food selection
Want to increase sales overall or consumption of certain foods? It could all get down to your product names and descriptions. [ + ]
Go easy on the soft shelled turtles in your menus
Soft shelled turtles, which are farmed for human consumption in China, are now strongly implicated for spreading cholera. [ + ]
Just what is information-driven manufacturing?
What is information-driven manufacturing it? Who's it for? How can you start? This quick Q&A gets down to basics. [ + ]
The rigours of food safety transportation
A prevailing trend in the cold chain is the focus on quality and product sensitivity. With an increase in demand for premium products, shippers must maintain the integrity of these loads. [ + ]
Spaghetti science
A pasta industry more than 15,000 km from Italy is thriving thanks to a collaboration between farmers, durum wheat researchers and a major food manufacturer. [ + ]
Shape morphing pasta — just add water
Food shipping costs could be reduced if pasta could be 'flat-packed' then transformed into its 3D shape when the consumer immerses it in water. [ + ]
What IP ratings actually mean
So your new bit of gear is 'waterproof'. What does this mean? Can it be submerged under a metre of water, survive washdown in your plant or barely make it through a light shower? [ + ]
The science of taste, or why you choose fries over broccoli
Most people say that if there is a healthy choice on a menu they will take it. But observations and research show this is generally not the case. [ + ]
Cool news about handwashing
It seems that hot water is not essential for handwashing — washing hands in cool water for 10 seconds is just as effective in removing bacteria as washing hands in hot water. [ + ]
Ready-to-use therapeutic food for Indian children
Ready-to-use therapeutic food (RUTF) is a high-calorie, nutrient-dense paste that is the most widely used outpatient treatment for severe acute malnutrition. RUTF has seen success in many African countries but it has failed to get the same foothold in India due to issues with palatability, reliability of water supply and cost. [ + ]
How to get adults to eat their vegetables
Australian Dietary Guidelines recommend that adult women eat five serves of vegetables/day and adult men 5.5 serves — all very good. But how do you get adults to eat their veggies? [ + ]
Guarding your safety — functional safety for food processors
An engineer was trapped by machinery while examining a conveyor belt, suffering major injury and ongoing nerve damage. After an investigation revealed that had a guard been in place this accident could have been prevented, the employer, a large UK food manufacturer, was fined £800,000. The moral of this — every food and beverage processing plant must develop and have comprehensive safety procedures in place. [ + ]
Turning up the heat on innovation in packaging and processing in Australia
The Australian packaging and food processing market is overdue for an innovation injection. Consider the humble tin can, which is still one of the most dominant forms of packaging in this country — even though it was invented over 200 years ago. [ + ]
Listeria on lettuce — you can wash but you can't eliminate
You can wash all you like but you can't get rid of all of the foodborne pathogens on your lettuce leaves because some hide within the plant tissue. [ + ]
