Articles
You should be scared of Salmonella
The use of HACCP Approved thermometers can help food processors monitor and control temperatures and help to minimise the risks of abetting microbial contamination. [ + ]
Herbisaurus: growing a vegan food business from scratch
In less than two years, Herbisaurus has grown from a small home business selling vegan food at local farmers markets to a commercial kitchen with national distribution. [ + ]
Textural changes of IQF fruits and vegetables during freezing
People often ask themselves about the changes of texture in IQF fruits and vegetables and whether the freezing process means a loss in nutrients. Here are the answers. [ + ]
Why does the gluten-free diet fail some coeliac disease sufferers?
Around 80% of Australian coeliac disease sufferers do not know they have the autoimmune disease. They just accept chronic tiredness, anaemia, bloating, abdominal pain, diarrhoea and other gastric symptoms as a part of life. [ + ]
Making sure your nuts are sterile
Even though low in moisture, nuts and seeds can be contaminated with pathogens like Salmonella or E.coli. [ + ]
Finally, a way to culture norovirus in the lab
Forty-eight years after noroviruses were first identified, researchers have found a way to grow them in the lab — opening a path for researchers to develop systems to prevent and treat norovirus infections. [ + ]
Texture modified diets — the challenge: maximising nutrition and consumption
Eating is a fundamental pleasure in life. One of the biggest challenges for foodservices in aged care facilities is creating appealing and tasty meals to bring pleasure for residents requiring texture-modified meals. [ + ]
Science or snake oil: is A2 milk better for you than regular cow's milk?
The new big thing hitting our supermarket shelves is 'A2 milk'. Not only has this resulted in a great debate about whether it is any better for us than regular cow's milk, but also a bitter feud over labelling between the big dairy companies in the Federal Court. [ + ]
Fine Food Australia promises flavour, fun and firsts
Fine Food Australia is heading back to Melbourne in September. And this is one not to miss! [ + ]
Foodtech Packtech: Everything food and beverage processors need to see — all under one roof
New Zealand's biennial food and beverage manufacturing, packaging and processing technology trade event, Foodtech Packtech (FTPT), is on track to be the biggest in over a decade. Leading industry suppliers from all over New Zealand and many from overseas will be gathering in Auckland in October to showcase the latest equipment, technologies, services and trends in the food and beverage processing industry. [ + ]
Better protection from unfair contracts for small businesses afoot
How many times have you been in discussions with a larger or more powerful supplier or customer and been presented with a one-sided contract and told that if you want the business you have to agree to it? Particularly if you are a small or medium-sized business in Australia, the reality is that this will happen regularly. [ + ]
Welding and hygiene in the food and beverage industry
The hygienic requirements of the food and beverage industry place high demands on the welds that hold tanks, pipes and vessels together. [ + ]
From plate to podium: what does it take to fuel Olympic athletes?
Just over a week into the Olympics, most of those watching the events have had at least one moment of awe about the feats of athleticism on display. We all know that competing at the Olympics is the end product of years of training, but how much fuel do elite athletes need? [ + ]
Controlling Easter egg and moulded chocolate thickness
A new theory and a simple fabrication technique may help chocolate artisans create uniformly smooth shells and precisely tailor their thickness. [ + ]
Keeping control of ice-cream colour
Colour and appearance play a huge role in the way consumers select their ice-cream, and at the world's sixth-largest ice-cream plant they have turned to spectrophotometry to ensure colour consistency. [ + ]
