Benefits of antibiotics in turkey semen
09 August, 2005
The pathogen Campylobacter occurs naturally in turkeys' male and female reproductive tracts. To make things more complicated, it appears that artificial insemination procedures at turkey farms could expand the pathogen's prevalence. But another procedure used on the farm - placing antibiotics in turkey semen - could offer some hope for fighting Campylobacter there.
When crunch comes to chomp
06 August, 2005 by Richard McManuis, Product Manager, Instron Pty Ltd | Supplied by: Instron Pty Ltd
Meeting customer expectations for product quality is essential to success in any competitive industry. In the grain-based food industry the need to maintain quality while satisfying customer demands for new products is an ongoing problem
Low GI fibres for weight management
03 August, 2005
Inulin is low-glycaemic and can be used in foods designed for weight management, claims Sensus.
Compound may help prevent diabetes in fast-food fans
31 July, 2005
Chemists with the US Department of Agriculture report they have identified a form of soluble cellulose that, if added to high-fat food items, appears to slow down fat absorption to a healthier rate and reduce the likelihood of developing insulin resistance, a precursor to type 2 diabetes. The preliminary animal study was described at the 229th national meeting of the American Chemical Society.
Modern flour mills replace stone mills in Egypt
06 June, 2005 by Danetta Bramhall | Supplied by: ProSoft Technology Inc
New, modern mills with centralised PLC/PC control have replaced giant millstones in a massive project that required the combined efforts of several global suppliers to ensure success
Asian flavours
25 May, 2005 | Supplied by: http://www.vka.com
VK Aromatics supplies an extensive range of Asian flavours such as durian, guava, honeydew and wintermelon and specialities like Chendol, Bo Bo Cha Cha, Gula-melaka, Yam and Pandan.
Locust bean gum range
22 April, 2005 | Supplied by: http://www.danisco.com/
Danisco has extended its range of locust bean gums. The products come from the integration of Rhodia Foods' activities in the Danisco organisation.
Add preservatives to the packaging not the food
17 February, 2005
No one wants food that has gone mouldy - least of all when they have only just purchased the product. But consumers are not exactly wild about food preservatives either. Packaging researchers are now introducing coated films to fight the battle of the bacteria.
Low dust ingredients
17 January, 2005 | Supplied by: http://www.danisco.com/
Danisco has developed a low-dust powder technology for food manufacturers with an eye for a top factory environment. Capa-ble of reducing up to 98% of the dust from dry-blended ingredi-ents, the technology lies behind Danisco's range of low-dust ingredients.
Adding Omega-3s is no simple task
17 January, 2005
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.
A cheese by any other name
27 December, 2004
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.
Understanding enzymes
11 November, 2004
Scientists at the University of Leicester have shown that the textbook explanation of how enzymes work is wrong - at least for some enzymes. Their discovery may explain why attempts to make artificial enzymes have often been disappointing. Industry must now re-think the rationale for the design of biological catalysts and its approaches to drug design.
Heavy fines for fish substitution
06 October, 2004
Companies that deliberately or accidentally dupe seafood consumers by selling them the wrong species of fish could be hit with hefty new fines as part of a state government crackdown.
Creating realistic, healthy meat substitutes
18 September, 2004
In seeking to eat healthier food, more consumers are turning to vegetable-based meat substitutes that resemble chicken and beef. However, while many meat substitutes can be made to taste like beef or chicken, the texture is often mushy or flaky. A team of researchers at the University of Missouri-Columbia is helping create vegetable-based meat substitutes that are remarkably similar to the texture, appearance and feel of actual meat.