- Posted
- Sep 8, 2008
- By
- Janette Woodhouse
What is Cadbury really up to?
Cadbury is proposing to invest AU$135 million to improve the efficiency and productivity of its three chocolate and confectionery manufacturing sites in Australia and New Zealand. Cadbury’s managing director, Mark Callaghan, reveals details about the thought processes behind the restructure plans. Read more »
- Posted
- Sep 5, 2008
Keeping shellfish safe
An efficient, accurate and sensitive method of detecting toxins in shellfish has been validated for worldwide acceptance in a project completed by the IRL-initiated Virtual Institute for Metrology in Chemistry and Biology, in collaboration with the Cawthron Institute. Read more »
- Posted
- Aug 11, 2008
Antimicrobial resistance and the food industry
The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel. Read more »
- Posted
- Aug 8, 2008
Safer food through ‘edible optics’
Biologically active, biodegradable optical devices made from silk and needing no refrigeration may be used to create edible optical sensors. The sensors could detect harmful bacteria in produce, and be consumed right along with the food. Read more »
- Posted
- Jul 17, 2008
Detecting foodborne diseases
Tests for Campylobacter and Salmonella could be run on the spot in as little as half an hour using a portable, easy-to-use and cost-effective chip system that prepares samples and performs DNA tests on bacteria on the spot. Read more »
- Posted
- Jul 8, 2008
Did the tomato do it?
The tomato is being blamed for causing salmonella infections across the US but the location and source of the infection has not been established. So the tomato industry and the tomato's reputation are possibly suffering unfairly. Read more »
- Posted
- Jul 7, 2008
Fortified cassava
Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation. Read more »
- Posted
- Jun 10, 2008
Process technology for soft drinks
Things are looking good for the beverage industry with above average growth expected for new types of drinks. Improvements in processing technology will help processors realise this growth. Read more »
- Posted
- Jun 10, 2008
The raw materials market
The top priority for food and beverage manufacturers is to develop strategies with the trade and producers for a long-term stable supply and the utilisation of raw materials as efficiently as possible using state-of-the-art technology. Read more »
- Posted
- Jun 5, 2008
- By
- Deborah Bailey
Kopi Luwak — an ‘out-of-body’ experience
Kopi Luwak coffee has had a bit of press over recent months. Are you game to try it or would you rather wait to see if a synthetic version is formulated? Need to know more? Read on. Read more »
- Posted
- May 9, 2008
Foodborne viral infections — Part 1
Foodborne viruses are a common, and probably the most under-recognised, cause of outbreaks of gastroenteritis. The prevention of foodborne viral illness depends on the quality of raw materials, staff education and a high level of awareness in the manufacturing industry. In this three-part article, the Institute of Food Science & Technology’s April 2008 Information Statement will bring food producers up to date with this important topic. Read more »
- Posted
- May 8, 2008
Foodborne viral infections — Part 2
The original source of all foodborne viruses is the human intestine. They cannot grow in food. Part two of this series looks at how these viruses are transferred to our food sources and examines current detection methods. Read more »
- Posted
- May 7, 2008
Foodborne viral infections — Part 3
Foodborne viruses are hardy and may survive for prolonged periods in foods or the food handling environment, as well as persisting in aquatic environments. Part three addresses the control methods necessary for hygienic food manufacturing. Read more »
- Posted
- May 6, 2008
Resealable cans
Both aluminium and plastic cans can now be resealed by the consumer thanks to the Ball Resealable End. Read more »
- Posted
- Apr 10, 2008
NZ–China free trade agreement
The historic free trade agreement between China and New Zealand will open up new opportunities for NZ businesses looking to engage with, or grow their existing links with, China. It will facilitate goods and services trade, and investment. Read more »
- Posted
- Apr 7, 2008
Hygienic design
Machinery that is designed to be easy to clean and sanitise can save food processors time and minimise food contamination risks. Read more »
- Posted
- Apr 1, 2008
The advantages of functional labels
Tamper evidence, cold-chain compliance, authenticity and more can all be ensured with the latest functional labels. Read more »
- Posted
- Mar 12, 2008
- By
- Keiran Jones
What's happening to our freight industry?
Has anyone else noticed that 2008 is already shaping up to be a bad year for logistics in Australia? Read more »
- Posted
- Mar 12, 2008
Shelf-ready packaging
For retailers, the shelf remains the key interface with customers. It's here that consumers decide which products to put in their trolleys. 70% of purchasing decisions are made at the point of sale (POS) Read more »
- Posted
- Mar 12, 2008
Record high corn prices and the impact on food costs
Recent US trades driven by economic growth in developing countries and favourable exchange rates, combined with tight global grain supplies, resulted in record or near-record prices for corn, soybeans and other food and feed grains in 2007 Read more »
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