Pallet-to-plate authentication using DNA
29 May, 2005
Gribbles Molecular Science (GMS) and Sunshine Technologies (ST) have formed a joint venture company, id-DNA Pty Ltd, focusing on the use of DNA technology in the biosecurity area.
Drug residues in meat test kit
25 May, 2005 | Supplied by: http://www.biacore.com/
Biacore International has launched a food safety kit to detect veterinary drug residues in meat products.
Pressure test tools
25 May, 2005 | Supplied by: http://www.davidson.com.au/
Davidson Measurement has released the DPI 800 series of calibrators. Nine models cover pressure and temperature, dual function versions also provide additional facilities for measuring mA, supplying 24 V power, testing switches and providing Hart compatibility.
T5350 temperature transmitter
25 May, 2005 | Supplied by: WIKA Australia
The temperature transmitter T5350 from Wika is certified according to Foundation Fieldbus Standard ITK4.51 and offers the functions LAS and PID, with which autarkic control functions can be realised in the field.
Delivering RFID to the Australian supply chain
12 May, 2005
VeriSign and EAN, an international standards organisation for supply chain systems,have announced an alliance to launch the EPCglobal Network in Australia.
The genetics behind cheese
06 May, 2005
Does Swiss cheese come from Swiss cows? How about blue cheese? Professor of animal science at McGill University's Macdonald campus KF Ng-Kwai-Hang has the answer to these questions. He has spent the last 25 years studying the genetics of cows and how this affects quality and types of cheese. Basically, cheddar cheese can be made from all milk, but the taste and quality will be different from breed to breed and also within a breed.
Online meat analysis
22 April, 2005 | Supplied by: http://www.cfs.com/
The CFS MultiTrack online meat analysis system means that the mixing process no longer needs to be interrupted in order to measure the fat, water and protein content of batches of meat. Rapid adjustments can be made if any deviation is detected from the desired target value. The result: greater efficiency, effective checking and thus the security of achieving constant quality levels for meat products.
Keeping camel meat fresher for longer
06 April, 2005
Highly perishable foods provide excellent conditions for the growth of hazardous microorganisms. Microbial contamination can lower the quality of fresh minced camel meat, shorten its shelf life and result in economic loss and probably health hazards
Pressure transducer
17 March, 2005 | Supplied by: http://www.au.endress.com/
The Ceraphant from Endress+Hauser is a rangeable pressure transducer with a stainless steel housing and integrated display.
Food facility cleaning
17 March, 2005 | Supplied by: http://www.aquafortisaustralia.com/
The Aqua Fortis 1700 Series High Pressure Clean & Capture System is claimed to save users time, money and chemicals. The system captures up to 98% of the water being used with no run-off or damage to surrounding areas.
Inline fat analyser
17 March, 2005 | Supplied by: http://www.cfs.com/
The CFS MasterTrack fat analyser is an inline fat analyser that enables the user to test meat for its fat and lean meat contents while being minced. The whole production process becomes much more efficient as a result. The inline fat analyser, CFS MasterTrack, is fully integrated into the grinder. This technology now allows the fat and lean meat contents of a batch of meat to be specified during the size reduction process - fully automatically.
Extruder barrel retrofit packages
17 March, 2005 | Supplied by: http://www.invensys.com/
APV Baker has developed a barrel retrofit package producing savings in cost of ownership and downtime on its range of MPF twin-screw extruders for the food industry.
Water activity meters
17 March, 2005 | Supplied by: Graintec Pty Ltd
As the world leader in Water Activity Technology, Decagon has introduced a new intermediate bench top water activity meter for the food industry - the Aqualab Lite.
Solution to sugar bloom
01 March, 2005
UK-based freezing specialist Asymptote has discovered a technique to prevent sugar bloom from spoiling food products.
Cholesterol-lowering hot-fudge sundae
20 February, 2005
Tim Carr, a University of Nebraska-Lincoln nutrition scientist, has developed a compound that packs more cholesterol-lowering power than similar commercially available plant-based food additives and should be easier to incorporate into foods.
