Articles
Retailers pushing for more shelf life
Everything would be so much simpler in the food industry if food didn't go off. As it is, the perishability of food makes the storage and distribution so much more complicated. [ + ]
Which inspection technologies can be used in ready meals?
Ready meals are a quickly growing category. But they're not straightforward to inspect. [ + ]
Meeting increasing consumer demand for healthier snacks with innovative processing technologies
As the trend towards 'better-for-you' products gains momentum, the demand for innovative processing technologies is delivering healthier snacks. [ + ]
The history (and personality) of yeast
Belgian researchers have found that yeasts used for beer and winemaking were domesticated in the 16th century, around 100 years before the discovery of microbes. [ + ]
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. [ + ]
