Fortifying foods
01 December, 2009
Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases.
Therapeutic agent in soy
01 December, 2009
Natural lipid molecules found in soy, Sphingadienes, may underlie the benefits of all soy products. They have been found to possibly prevent and treat colon cancer.
Substantial salt reduction without loss of taste
09 November, 2009
TIFN has announced a technology that enables processors to reduce the salt content of foods by 25% without loss of taste nor the need for sodium substitutes or taste additives.
Electrolysed water for clean-in-place sanitation
16 September, 2009
Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.
Organics and packaging
15 September, 2009
Consumers want organic packaging as well as organic foods and beverages.
As good as glass
15 September, 2009
Barrier tests conducted by Superfos have shown that plastic can offer barrier properties nearly as good as glass.
US seeking to define ‘natural’
15 September, 2009
The term ‘natural’ on meat and poultry product labels in the US is under discussion as the country seeks to define the conditions under which the claim can be made.
International collaborative closure trial opens doors
15 September, 2009
A significant number of global wineries and closure manufacturers are taking part in an international collaborative commercial closure trial, designed to collect evidence about the performance of the major closure types.
Colours count
14 September, 2009
The choice of colour on a label or package can mean the difference between success and failure for a food or drink in the marketplace.
Rapid test for tainted milk
11 September, 2009
A combination of bacteria and a purple dye that can reveal the presence of toxins in milk in just a few hours could help ensure the safety of the milk supply.
The longevity of ‘wild’ Escherichia coli
10 September, 2009
Differences between pathogenic E. coli and non-pathogenic laboratory E. coli strains may mean that test results are not indicative of real-world outcomes.
Smart ink for smart packaging
04 September, 2009
In the food industry, marketing options will increase when smart inks start giving consumers more relevant information.
Country of origin logo achieves success for Australian exporters
04 September, 2009
The Australian Made logo has been rated as the most important selling point after quality and price in recent research.
Zeaxanthin Association formed
26 August, 2009
The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.
The average New Zealand diet presents no chemical residue food safety concerns
19 August, 2009
Examination of more than 120 commonly eaten foods in New Zealand have shown that New Zealanders’ dietary exposure to chemical residues is not of concern.
