Industry News
Work safety subsidies for food processors
WorkSafe Victoria is taking expressions of interest from small to medium-sized food and beverage processors for a new subsidy scheme to help them improve occupational health and safety.
[ + ]Canning changes
The Canned Food Information Service (CFIS) has changed its name to the Canned Food Industry Association (CFIA).
[ + ]New Zealand/China FTA
The New Zealand Seafood Industry Council (SeaFIC) says that exports of New Zealand seafood to China could treble if the government is successful in negotiating a bilateral Free Trade Agreement.
[ + ]Australia/Canada share food safety
Food Standards Australia New Zealand (FSANZ) and the Canadian Food Inspection Agency (CFIA) have signed a Memorandum of Understanding to share information about food safety emergency issues that may pose a serious or unacceptable risk or threat to the health of consumers.
[ + ]New food safety treatment
Open up a punnet of strawberries and more often than not you'll find a fuzzy berry or two in the mix. A blast of chlorine dioxide gas, however, promises to not only keep those berries fuzz-free, but also to kill off harmful bacteria living on their surface more efficiently than methods currently used by the food industry, say Purdue University researchers.
[ + ]FoodPro 2005
FoodPro 2005, the Australian International Food Processing Exhibition, will spread across four halls of the Sydney Convention and Exhibition Centre, Darling Harbour, from 10-13 July 2005.
[ + ]Adding Omega-3s is no simple task
As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body - from the cardiovascular system to the brain - food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress - flavour.
[ + ]Tests for nuts
Scientists at Florida State University subjected walnuts, cashew nuts and almonds to radiation, roasting, pressure cooking, blanching, frying and microwave heating in an effort to make them safe for allergy sufferers.
[ + ]Differences between organic and conventional produce found
New research on specific sample groups shows some organic produce may have an added health benefit over conventionally grown counterparts, according to researchers presenting at the Institute of Food Technologists Annual Meeting and Food Expo. But inherent inconsistencies associated with organic farming make general comparisons inappropriate.
[ + ]Compostable packaging taped
Used plastic wrappings and containers make good fuel if incinerated but are also dumped in huge quantities on landfill sites.
[ + ]A more efficient process to create polystyrene packaging
Polystyrene foam is widely used in a variety of applications, including packaging and drinking cups. These different types of foam are all commercially produced from a single starting material - high-density spherical beads of expandable polystyrene (EPS).
[ + ]A cheese by any other name
Sheep's milk cheese in brine may not sound very appetising, but according to an ANU researcher this is how Australian feta cheese makers could be forced to label their produce, if the European Union pushes new rules through the World Trade Organisation.
[ + ]Penalties for food exporters who don't comply with US Bioterrorism Act
Austrade has warned that food exporters need to be aware the US Bioterrorism Act is currently in an enforcement phase and they must comply with new regulations or could face severe penalties.
[ + ]Biosensor detects foodborne pathogen
A team of food scientists at Purdue University has developed a sensor that can detect the potentially deadly bacteria Listeria monocytogenes in less than 24 hours at concentrations as low as 1000 cells per millilitre of fluid. The sensor is also selective enough to recognise only the species monocytogenes.
[ + ]