Fifteen-million-dollar vans: Tasty Fresh Food Co sets the standard for charitable giving
20 October, 2015Over its 20-year relationship with the Vinnies Soup Van program, Tasty Fresh Food Co has donated over $15 million worth of food to the homeless and marginalised.
Same rice, different insulin response
20 October, 2015A study has found that Singaporean Indians have more insulin released into their bloodstreams following a carbohydrate-rich meal than their Chinese and Malay compatriots, to maintain the same blood sugar levels.
How apples plus caramel equals Listeria risk
15 October, 2015A deadly outbreak of listeriosis linked to caramel apples has prompted US researchers to discover how a food that is made from two ingredients usually considered low risk could have become contaminated.
Instructions: Take dairy product with your probiotic
13 October, 2015The manner in which a probiotic is delivered — whether in food or supplement form — could influence how effective that probiotic is in delivering the desired health benefits.
Implementing a food safety culture in your business
13 October, 2015A food safety faux pax can kill hundreds more than a workplace accident so why is food safety not as ingrained as OHS in businesses? Ben Bowering, the director of rulethirteen, has been working with food businesses and auditing and certification for over 30 years. Here is his take on implementing a food safety culture and food safety leadership.
Longer lunches equal healthier choices for kids
13 October, 2015Children are more likely to eat fruits and vegetables when given at least 25 minutes for lunch, according to a new study.
Seasonal eating: how the weather makes us fickle
12 October, 2015It makes sense that the weather influences the food we choose. But it seems it can also influence the food we think we like.
From food waste to fertiliser
07 October, 2015In one of Melbourne's quintessential laneway cafe districts, 60 local businesses are diverting tonnes of food waste from landfill.
2 Sisters invests £55 million to drive growth in its ready meals
07 October, 2015One of the UK's largest food producers, 2 Sisters, is investing £55 million in its Meal Solutions Division to support further growth, create state-of-the-art manufacturing facilities and secure jobs.
Achieving energy efficiency in the food and beverage industry
07 October, 2015Food industry companies are increasingly confronted with the challenges of climate protection and sustainable development. The motto is: more efficiency, less CO2. What savings potential can still be achieved in modern food production?
Minimising waste in school lunches
07 October, 2015Currently around 45% of all food served at schools is wasted, with vegetables being wasted the most (51%) — even though it is well known that most children do not consume enough fruits and vegetables in their diet.
Dignity in dementia: providing good nutrition in care homes
06 October, 2015Research from the UK has revealed the challenges of providing good nutrition and hydration in people with dementia who live in care homes.
Tricking the brain into healthy food choices
06 October, 2015A group of internationally acclaimed chefs, bench neuroscientists, food scientists and clinical neurologists is exploring whether our brains can be tricked into making healthier eating choices.
Busting the myth of 'eating for two'
06 October, 2015Researchers have shown that the pregnant body adapts to absorb more energy from the same amount of food, with a hormone released during pregnancy triggering the intestine to grow dramatically and stimulating the mother's body to store more fat.
What are your problems?
29 September, 2015 by Janette WoodhouseIntroducing a new cleaning and hygiene leadership forum where the critical issues in food and beverage preparation will be discussed.
