Articles
An algae shake and a critter fritter please — ensuring there will be enough protein available to feed the world in 2050
It is estimated that by 2050 an extra 265 million tonnes of protein will be needed to feed the world's population. This means that current production levels will have to be raised by about 50%. [ + ]
The politics of jasmine rice
How Thailand's bureaucratic policies and organisations affect the development of its rice economy. [ + ]
Is your hand cleaning protocol as good as it gets?
Perhaps it's time review the 'quick dunk and cursory wipe on a dodgy towel' hand hygiene protocol that is being followed in your facility. [ + ]
From Kalashnikovs to painted olives: food fraud is a global phenomenon
Opson V, an INTERPOL-Europol coordinated initiative, saw more than 10,000 tonnes and one million litres of hazardous fake food and drink seized. [ + ]
The quest for new, green refrigerants
Refrigerant choices for food retailers can be complex. Once only considered suitable for colder climates, CO2 is now ticking a lot of boxes in subtropical and even tropical retail environments. [ + ]
Conveyor rollers with the smarts
German engineers are developing inexpensive conveyor rollers that can communicate with each other, improving conveyor speed and reliability. [ + ]
Where did that foreign body come from?
In the food and beverage industry, foreign body investigations need not be nasty affairs. [ + ]
Automation/schmautomation: where is Industry 4.0 in the meat industry?
Improvements in software, sensors, data control and networking are paving the way for Industry 4.0 to become a reality, but there are still many hurdles to be overcome. [ + ]
Non-invasive measurement of bacteria levels in packaged ready meals
Real-time, non-invastive, fast and accurate measurement of bacterial levels in packaged ready meals, food and medical supplies is becoming a reality. [ + ]
Best practice cleaning in the food and beverage processing industry
Cleaning practices are critically important in the food and beverage industry. In this article Murray McDonald brings you up to date with current best practice. [ + ]
How salad vegetable surfaces harbour pathogens — and it's not how you expect
How do viruses and other pathogens cling on to salad vegetables through rinse cycles and then cause disease when the vegetables are eaten? [ + ]
Food industry research hub to improve supply chains
An ARC-funded research hub has been established to provide insights into unlocking Asian consumer behaviour and market levers, and informing innovation in ingredient use, consumer experience and product design and packaging. [ + ]
Ensuring food safety when serving 81 million meals/year
Serving more than 81 million meals each year gives Disney a lot of experience in managing food safety and now the company is licensing its food safety system to outside restaurants and chains. [ + ]
You are what your mother ate: how food affects gene function
More and more evidence is indicating that diet can affect gene function and that maternal diet can directly affect an offspring's susceptibility to obesity, diabetes and other metabolic disorders. [ + ]
Reducing cavitation and seal failure risks when pumping hot cooking oil
Pumping hot oil in the food industry carries many risks, not least of which are seal failures and cavitation. [ + ]
