Articles
Which 'healthy' food has more salt than a packet of chips?
A study has revealed the hidden levels of salt within one of Australia's staple foods. [ + ]
Getting what you pay for
Consumers and businesses expect to get what they pay for — if you order 25 kg of carrots you expect to receive 25 kg of carrots. And this expectation is enshrined in Australian law. [ + ]
No chickens or ducks were slaughtered to make this meat
Memphis Meats has developed both duck and chicken meat that is grown from directly poultry cells without involving raising any animals at all. By producing meat directly from animal cells, the need to feed, breed and slaughter animals will be obviated. [ + ]
The ultimate caterer's guide to special diets
Make sure everyone has something to eat by checking their special dietary requirements and then using this guide to make sure your meeting, office lunch or corporate event is full of plenty of food for everyone. [ + ]
Plate freezers — one of the 'hidden secrets' driving Australian beef's international success
What's driven the massive investment by Australian red meat processors in large-scale plate freezing technology over the past few years? Jon Condon* took a look at a piece of somewhat obscure and perhaps little-appreciated processing technology which in no small way is helping consolidate Australia's reputation as the world's best beef exporter, based on quality, consistency and product performance. [ + ]
Traceability and the IoT
Redefine your food management across your supply chain with the Internet of Things (IoT). [ + ]
Inaugural PIDA award winners
The winners of the 2017 Packaging & Processing Innovation and Design Awards have been announced at a gala dinner held at the Novotel Sydney Olympic Park. [ + ]
ACCC beef and cattle report highlights lack of transparency and alleged anti-competitive conduct
An ACCC study into Australia's cattle and beef sector has identified changes that are needed to improve transparency and competitiveness. [ + ]
Functional, eye-catching and eco-friendly: the confectionery packaging challenge
Manufacturers of confectionery and bakery products need to respond to the rising demands of consumers — for great tasting products in functional and environmentally friendly packaging. [ + ]
Pre-printed cartons vs carton print & apply: which is better?
Inline carton printing and labelling can be a great alternative to pre-printed cartons. [ + ]
Fact or fiction – is sugar addictive?
Sugar activates the same brain system as drugs such as nicotine and cocaine, meaning consuming it is a behaviour we want to repeat. [ + ]
No animal required, but would people eat artificial meat?
Futurists tell us that we will be eating in vitro meat (IVM) – meat grown in a laboratory rather than on a farm – within five to ten years. [ + ]
Detecting mercury contamination in fish
Researchers from the University of Burgos (Spain) have developed a fluorescent polymer that lights up in contact with mercury that may be present in fish. [ + ]
Self-cleaning machinery for the food industry is getting closer
The whole food and beverage industry would love equipment that is self-cleaning, anticorrosion, antibiofouling, antimicrobial and has low friction resistance. [ + ]
Safe, efficient, smart and sustainable — modern food packaging
Packaging was once there simply to protect the contents, but modern packaging can do a lot more than this. Modern packages can think for themselves, remind us, extend shelf life, be heated at the press of a button and influence our senses with their appearance, odour and feel. Some of them can even speak. [ + ]
