MicroZap, macro effect
03 July, 2013Microwaves could have a greater impact than just consumer convenience. MicroZap technology can extend the shelf life of fresh bread to 60 days - a result that could have positive implications for global food waste and food safety.
Creating high-value products from leftovers
18 June, 2013 by Marcia WoodFor around every 4 L of olive oil that’s pressed, about 17 kg of pomace is left behind. These leftovers typically have low-value uses. But US engineers are working with growers and processors in California to find new, environmentally friendly and profitable uses for pomace.
FoodWaikato spray dryer processes avocado powder for export
07 June, 2013Avocado Oil New Zealand is using NZ’s only open-access product development spray dryer at Waikato Innovation Park to dry avocado pulp into a high-value powder to be marketed under the Avopure brand.
In-package plasma process quickly, effectively kills bacteria
24 April, 2013 by Brian WallheimerExposing packaged liquids, fruits and vegetables to an electrical field for just minutes might eliminate all traces of foodborne pathogens on those foods, according to a Purdue University study.
Arsenic mystery solved
08 April, 2013The mystery of arsenic in German beers has been solved, scientists announced at the 245th National Meeting & Exposition of the American Chemical Society.
Product testing device good under pressure
08 April, 2013A new device at Massey University’s Food Pilot Plant allows food products to be pasteurised at low temperature by exposing them to high pressure.
Ultrasound key to safer spinach
30 November, 2012University of Illinois scientists have developed a method that reduces the number of E. coli O157:H7 cells that can live undetected on spinach leaves.
Project aims for waste-free processing of fish and oil plants
22 August, 2012The APROPOS project seeks to re-use protein- and oil-rich side streams from fish and oil plant processing.
Butter flavouring shown to cause ‘popcorn workers’ lung’
14 August, 2012Butter flavouring used in microwave popcorn which was thought to be safe has been shown to be a respiratory hazard for workers who inhale the substance, causing ‘popcorn workers’ lung’.
Build-your-own device to help farmers fight foodborne illness outbreaks in US
17 July, 2012A simple and inexpensive device designed by University of Houston students could help small farmers clean their leafy green produce before market to reduce illness-causing bacteria levels.
Swiss engineers develop cost-effective microsilver formula
27 April, 2012Swiss engineers have developed a new formula for microsilver that could benefit the healthcare and food industries. Antibiotics and chemicals are generally used to combat mites, fungi, viruses and bacteria, and especially E. coli in the food industry, but with the rise of antibiotic-resistant strains, demand for antibiotic- and chemical-free solutions has increased.
Palm oil a suitable alternative to olive oil for deep frying, study shows
19 April, 2012A study published in the Journal of Food Science has suggested that super palm olein (SPO) is a suitable replacement for olive oil for frying and cooking as it provides higher oxidative stability than olive oil. The study quotes several studies that have shown that palm oil and high-oleic oils exhibit similar frying performance.
The 19 best new products and technologies for food processors
01 March, 2012The International FoodTec Awards celebrate the best new products, technologies, services, equipment and ideas that will improve the quality, safety and efficiency of the food industry. In 2012, nine companies have been awarded Gold and 10 Silver.
Dow Microbial testing laboratory opens in Melbourne
13 May, 2011The Dow Microbial Control Customer Application Center (CAC) has opened in Altona, Melbourne, allowing customers access to state-of-the-art testing laboratories and innovative formulations, in line with local regulatory requirements.
Modelling tool for safer pork
10 May, 2011IFR has helped develop a tool for modelling the growth of Salmonella in the pork supply chain as part of an EU-funded research program investigating the main sources of contamination that cause human salmonellosis.
