Together the University of Western Sydney's Centre for Advanced Food Research (CAFR) and Food Science Australia (FSA) have invented a way to separate and purify the nutrients contained in manufacturing waste.

While more than two-thirds of the food in US markets contains at least some amount of a genetically engineered (GE) crop, researchers want to know if Americans consider GE food a health risk or benefit.

Soup packaging has taken an interesting twist with manufacturer Campbell’s of the UK launching two of its dry soup brands in a PET jar, manufactured by RPC Containers Blackburn.

Food poisoning may become a thing of the past, if commercial kitchens link their appliances to the internet, a research group from Information Society Technologies (IST).

Ever since the advent of recombinant-DNA technology, scientists have conceived that it will be feasible to create entirely new enzymes for specific needs, including in the production of foodstuffs.

A prototype system designed to help consumers, farmers and other interested parties trace the geographic origin of food at all stages of production from ‘farm to fork’ - storage, processing and distribution - has been developed by researchers.

They're a highly nutritious food containing top quality protein, 10 vitamins and minerals in one convenient package, but the Heart Foundation is still expecting some Australians to be surprised when they see fresh eggs now displaying the Tick.

Bulkex 2006, a bulk materials handling exhibition, has been launched. To be held in Melbourne in September, the show focuses on everyone involved in the industry, from designers through suppliers, to end-users.

Agrifood businesses across Australia have been provided with $2 million to encourage more food processing in regional areas.

Radio frequency identification is being used in the Smart Box, a shipping container that can be located during transit and offers numerous other useful functions.

Representatives of the World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO), two international bodies that are at the forefront of the development of risk-based assessment for both chemical and microbiological hazards, will be in Australia for the first time next month to speak to food scientists on the current status of the science and its implementation.

Food Standards Australia New Zealand (FSANZ) has refuted claims in the media it would not allow fresh fruit to have health claims as their naturally occurring sugar content was too high.

High tech analysis of milk from an echidna will assist Australian Dairy CRC scientists to discover new components, known as bioactives, which may have health and nutritional benefits for humans.

Researchers at Penn State University in the US have devised a novel way to clean and disinfect milking equipment, using little more than salt water. The new method could be a safer and cheaper alternative to conventional cleaning systems.

Australia's leading food researchers will invest new Victorian government funding to develop the next generation of potentially revolutionary food processing technologies.