FSANZ has invited individuals and organisations to comment on the proposal to permit the sale of food additive preparations containing the colour erythrosine.

A software package developed by researchers at Fraunhofer Institute for Material Flow and Logistics calculates different variants and transport configurations to find the optimum solution that fits the specified criterion: costs, time or, in a future version, least environmental burden. It even factors in the time and costs for transhipment.

Reseach has confirmed what we already know — you have to be able to identify what is soiling your plant before we can eliminate it.

A new market for functional beverages may be opening up on cosmetics counters.

Ensuring food safety is no easy feat — lots of information is available at the 15th annual Australian HACCP Conference.

Nanoparticles may act as 'trojan horses' to deliver antioxidants and other nutrients through the digestive system so they can be better absorbed.

Eliminating all biofilms from poultry processing environments could help reduce Campylobacter Jejuni contamination levels because the pathogen thrives as a secondary coloniser on biofilms.

Glass is maintaining a niche against newer packaging products, such as PET, metal and paperboard. Glass is still associated with premium quality and superior barrier properties.

The federal government intends to examine creeping acquisition laws in response to concerns about retail competition issues.

A new ceramic material may make microwaving food faster and more energy efficient.

New Zealand will have to adapt to the changing global economic climate and not simply rely on being the lowest cost producer if it is to thrive.

A recent Rabobank report suggests that not only is there potential for increased wine exports to the US but that Australia should start exporting more premium wines.

No change in the maximum weight of boxes of meat is imminent.

A UWA scientist has created fabric from fermented wine.

An apple peel powdering process developed at Cornell University to fortify foods has made its first appearance at the Olympic Games. The high-fibre energy-dense product is offering enhanced nutrition to athletes.