The configuration of the choice set alters consumer preferences.

A draft of the Australian Standard for Organic and Biodynamic Products is available for public comment. The Standard will address industry and government needs and consumer uncertainty around marketing and labelling claims on organic products.

While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.

A team of researchers has produced new antimicrobial coatings with potential to prevent microbial contamination without the need to be wet.

Culinology — the blurring of food technology and chefs — will be discussed at the AIFST convention.

A former Commonwealth Ombudsman, Philippa Smith AM, has been appointed as chair of the Food Standards Australia New Zealand (FSANZ) board.

Better sanitation procedures at retail establishments would reduce the incidence of Listeria contamination and disease outbreaks in the community.

Cedar Creek and Sastek have announced that they have will merge. The combined company will provide software and hardware systems, labelling solutions and services to the meat processing, the fresh produce and processed foods sectors in Australia and New Zealand.

E. faecalis may offer an interesting alternative for the biopreservation of craft dry-fermented sausages.

Using the same concept behind commercial breath-freshening strips, a researcher has developed a new, easier method for clinical taste testing.

A recent NSW drug investigation, titled Operation Yalumba, has nothing to do with the winery.

Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.

Rising background levels of ozone in the atmosphere are a likely contributor to the global food crisis, since ozone has been shown to damage plants and reduce yields of important crops, including soybeans and wheat.

Power from potato peel is just one of the approaches HJ Heinz is using to reduce its environmental footprint and implement its sustainability goals.

Functional food researchers are using nutrigenomics to discover why probiotics work.