Lamb the future fish
03 May, 2006
Scientists are confident that lamb could soon become as important a source of Omega-3 fatty acids as oily fish.
Water distillation
14 April, 2006 | Supplied by: http://www.aquadyne.com.au/
Aqua Dyne Australia has obtained a US patent for its JetWater pressure distillation technology which can be used to recover high purity distilled water from a range of 'wastewater' sources.
MAP gas analysis
14 April, 2006 | Supplied by: Niche Gas Products
Witt has introduced a low cost version of the Oxybaby V handheld gas measuring system for modified atmosphere food packaging (MAP) analysis.
Beyond 5S - improving safety with 6S systems
06 April, 2006 by Bob Carter | Supplied by: Improvement Tools (Qld) Pty Ltd
5S is a system that originated in Japan that is now a common tool for improving workplace productivity, quality, throughput and safety. Many companies implementing Lean Manufacturing start with a series of 5S events
Australian wine quality causes Europe to take note
30 March, 2006
An increase in the quality of wine being produced in Australia is forcing European wine makers to take notice.
HACCP food thermometer
15 March, 2006 | Supplied by: http://www.hlpcontrols.com.au/prod01.htm
The HLP Controls "HACCP-DUAL" is a pocket sized combination Infra Red and Probe thermometer designed for use with food safety systems ( HACCP). This new device has a Food grade infra red thermometer and a 115 mm stainless steel probe built into a waterproof tough housing. The unit uses its micro processor to determine whether the temperatures being measured meet Food safety requirements and give a Green or RED light indication to indicate food safety compliance.
Hard floor maintenance
06 March, 2006 by Chris Koeppel | Supplied by: Tennant Australia Pty Ltd
At first blush, a hard floor surface seems safe enough. But get the floor wet or fail to remove all the soapy residue from the floor after cleaning, and suddenly a hard floor surface is inherently dangerous
New glove standards: are you protected?
06 March, 2006 by Riki Edelsten, Ansell Occupational Healthcare | Supplied by: Ansell
Management of worker safety and protection has constantly and dramatically evolved. Even with these advancements in safety and protection it is estimated that each year the toll from workplace accidents and deaths actually exceeds the national road toll
ConFectioNZ 2006 : Anticipating trends and delivering solutions for the confectionery industry
24 February, 2006
ConFectioNZ 2006, the Confectionery Manufacturers of Australasia's (CMA) annual New Zealand conference, will be held at the Wairakei Resort, Taupo on 10 and 11 March 2006.
Scientists develop fast-working biosensor
24 February, 2006
University of Rochester Medical Center scientists have demonstrated a new technology that accurately and rapidly detects the meat-spoiling and sometimes dangerous E. coli bacteria.
Case-ready technology for Mueller Fleisch
17 February, 2006 | Supplied by: CFS Australia
Due to a dramatic increase in the case-ready segment, Mueller Fleisch recently decided to invest in latest technology equipment for the further preparation of meat into minced portions
240 volt single phase mixquip rummager
16 February, 2006 | Supplied by: Teralba Industries
Mixquip, the division of Teralba Industries that designs, manufactures and imports liquid mixing equipment, has expanded their range of portable Side Entry Agitators with the release of the new 240 Volt Single phase 'RUMMAGER'.
Laboratory homogeniser
16 February, 2006 | Supplied by: http://www.niro.com.au/
The Niro Soavi NS2002H Twin Panda tabletop laboratory/pilot plant homogeniser is suitable for feasibility testing and process development in the food, food ingredients and dairy industries.
Technology beats kitchen bugs
16 February, 2006
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).
Ozone in the food industry
06 February, 2006 | Supplied by: Nutech Australia
Ozone is a gas that can be readily generated at point of use and used directly as an oxidising biocide, odour control agent or sterilising agent with food, beverages or site water
