Posted: Sep 29, 2014  |  By: Jacqui Webster, George Institute for Global Health

Salt overload - it's time to get tough on the food industry

While other nations have successfully reduced their sodium intake, Australians are still eating too much salt. It's time for the Commonwealth government to get tough on the food industry to reduce the salt content of processed foods. So, what's the best way to make this happen? Read more »

Posted: Sep 25, 2014  |  By: Smithers Pira

The top three functional additives in the plastic packaging market

There is rapidly increasing demand for packaging materials that give even greater protection to their contents. Functional additives are an important technology in meeting this demand for greater product protection in the plastic packaging market. Read more »

Posted: Sep 25, 2014  |  By: Janette Woodhouse

Chicken abuse at Foodtech Packtech

At every Foodtech Packtech we hand out hundreds of magazines and also farm animal-shaped stress balls. However, this year - to our horror - an incident of extreme chicken abuse occurred. An innocent chicken [stress relief ball] was misappropriated by a ruthless exhibitor, forced into a plastic bag and vacuum packed. Read more »

Posted: Sep 22, 2014  |  By: Christopher Mayes, University of Sydney and Jenny Kaldor, University of Sydney

Big Food with a regional flavour: how Australia's food lobby works

Criticism of the food industry has itself become a niche industry. But the tendency to embrace a US-centric conception of how the industry works risks masking local variants and inhibiting a targeted response in other countries Read more »

Posted: Sep 18, 2014  |  By: Frances Wheelahan (Partner, Corrs Chambers Westgarth) and Virginia Burns (Associate, Corrs Chambers Westgarth)

Marketing functional foods in Australia - how to navigate the rules on health and therapeutic claims

Australia's demand for functional foods is growing rapidly and there are many opportunities for businesses wishing to market these foods in Australia. However, the formulation, advertising and labelling of these foods is heavily regulated and care must be taken to comply with food and therapeutic goods laws. Read more »

Posted: Sep 15, 2014

Product-specific cleanrooms: moving away from large cleanrooms to small, local solutions

Yoghurt, bread, sausage, cheese, salads and drinks - more and more products are being filled and packed in sterile environments. Read more »

Posted: Sep 8, 2014  |  By: Matt Swayne

Super sweet sugar substitutes aren't

The taste of common sugar substitutes is often described as being much more intense than sugar, but participants in a recent study indicated that these non-nutritive sugar substitutes are no sweeter than the real thing. Read more »

Posted: Sep 4, 2014

Labels ain't labels: a label is a complex technical construction

Delivering a label is not just a matter of printing it. It involves a complex value chain that also spans the material to be printed and the machinery to apply it - whatever the technology employed. Read more »

Posted: Sep 3, 2014

A cup of tea and a fruit salad, followed by a brisk jog to the wine bar

Research presented at the ESC Congress has revealed that daily fruit consumption cuts the risk of cardiovascular disease, while drinking tea reduces non-cardiovascular mortality. However, wine only protects against CVD in people who exercise. Read more »

Posted: Sep 3, 2014  |  By: Chris Jones

The benefits of automating produce production lines

Packaging fresh produce presents challenges in terms of handling, food safety and shelf-life. This article explains how manufacturers can deliver high-quality product efficiently.   Read more »

Posted: Sep 2, 2014  |  By: Krones (Thailand) Co Ltd

Soft drinks plant designed for high production capacity from a small footprint

One of Europe's biggest and most sophisticated filling plants for soft drinks has been commissioned by soft-drinks producer Pfälzer Erfrischungsgetränke (PEG) in the south-west of Germany. Read more »

Posted: Sep 2, 2014  |  By: EM Stempfel, Global Product Manager, Fuchs Lubritech GmbH, Germany

Avoid the slippery slope of disaster through lubrication risk management

Its potential to be an unwanted source of contamination for foodstuffs means that lubrication continues to be a key topic within the food industry. Read more »

Posted: Aug 26, 2014  |  By: JMP Engineering Pty Ltd

Palletising bulky and unstable packages

There are many options available for companies wanting to palletise bulk products like bags, bales and sacks. Conventional layer machines and robotic pick-and-place systems are commonplace in many facilities, although they're not always suitable for handling unstable or irregularly shaped packages without some form of modification. This article looks at the pros and cons of these traditional methods in the context of handling bulky, and sometimes unpredictable, packages. Read more »

Posted: Aug 19, 2014

Fighting food fraud in the saffron market

Saffron is the world's most expensive spice. But as an object of desire it can also be a victim of fraud. A number of ISO standards have been developed to help fight against this fraud and assist quality saffron producers. Read more »

Posted: Aug 18, 2014

Salt's sweet spot - Goldilocks dilemma

Two reports from a global collaborative study involving hundreds of investigators from 18 countries are shaking up conventional wisdom around salt consumption. Read more »

Posted: Aug 6, 2014  |  By: Ron Mines FAIP*

Board grades for shelf-friendly packaging

Ron Mines, better known as the Boxologist, shares his knowledge about the best board grade to use for outer boxes. Read more »

Posted: Aug 5, 2014  |  By: Environmental Technologies Australia

Extending the shelf life of fresh produce

Fruit and vegetable spoilage is a major industry problem but new technology may be providing a solution. Read more »

Posted: Jul 31, 2014

3540-calorie chain restaurant meal wins an Xtreme Eating Award

The Xtreme Eating Awards highlight chain restaurant meals that are shockingly high in calories, saturated fat, sodium and sugar. Read more »

Posted: Jul 28, 2014

Super spaghetti and other dietary fibre futures

Super spaghetti is just one of the items on the plate of Adelaide researchers as they develop better quality pasta with improved health benefits. Read more »

Posted: Jul 22, 2014  |  By: Gidon Eshel, Bard College

The true cost of cattle is much, much higher than you imagine

That eating beef is environmentally costly is by now widely appreciated. My colleagues and I decided to calculate just how costly beef production is for the environment, and how it stacks up against pork, poultry, dairy and eggs. Read more »

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