Articles
$43K grant saves $87K annually
A $43,758 Clean Technology Investment Program grant is helping Amcor reduce its carbon emissions intensity by 5% and decrease its annual energy bill by $87,000. [ + ]
Making ice-cream more nutritious with meat leftovers
Most of the animal proteins found in the meat industry waste have, until now, been underutilised. The challenge is to transform such waste into food of higher functionality and added value. [ + ]
Albany provides Primo door solution
Albany Doors was able to provide high-performance door solutions for freezer, processing and distribution areas at Primo Smallgoods’ new Wacol manufacturing plant. [ + ]
Improving flavour and shelf life
‘Tunnel of fire’ pasteurising and flash roasting systems colour, sear and surface-pasteurise the product. Because of the speed of the process, complete surface pasteurising and searing is achieved, yield loss is minimal and a long shelf life is ensured. [ + ]
Pectinase 872L keeps fruit firm
When approached by a customer to increase the firmness of strawberry pieces in yoghurt, Biocatalysts developed Pectinase 872L, which works by catalysing the hydrolysis of the methyl ester bonds in pectin, releasing free carboxyl groups. [ + ]
BMIs and fast food restaurant proximity
The potential impact of neighbourhood environment on residents’ body fat has been highlighted in a recent US study which examined the body mass index of low-income African-Americans linked to proximity of fast food restaurants. [ + ]
Bugs for dinner
Forget meat and three veg - beetle and three veg could be the staple meal of the future, according to the United Nations Food and Agriculture Organisation. [ + ]
Wild grass could boost UK wheat yields by 30%
Synthetic wheats made from ancient wheat and wild grass species can create a bridge for transferring novel sources of genetic diversity from wild relatives into varieties already being farmed. Researchers are claiming that UK wheat yields could be boosted by up to 30% with the introduction of a new wheat bred from a wild grass species. [ + ]
Flame pasteurising sizzles
Flame pasteurisation - the flash roasting of vegetables over an open flame system - is now bringing breakout cooking efficiencies while reducing yield loss for processors who prepare onions and vegetables. [ + ]
Sustainability in the brewery and bakery
A new research project is helping agro-food sector small and medium-size enterprises, such as bakeries and breweries, improve their environmental sustainability. [ + ]
Homebrew hobby to commercial success in 20 years
The Avery Brewing Co has quickly grown from brewmaster Adam Avery’s homebrew hobby to a successful medium-sized brewery, which required a significant change in production and bottling techniques. [ + ]
Enmin strikes gold in West Africa
A gold mine in West Africa was the last place Enmin Engineers expected to discover a Series 1 model of one of their Electromagnetic Vibratory Feeders. [ + ]
Free sheep!
Flock to the What's New in Food Technology & Manufacturing stand - 715 - at AUSPACK PLUS 2013 and collect your free sheep! [ + ]
Grant assistance pays off for Mars
Mars Food Australia has won a $190,866 grant with help from Energy Action’s Activ8+ team. The company was seeking funding to assist with an energy-efficient lighting upgrade costing more than $570,000. [ + ]
Fungi in your drink
A research project at Indiana State University into Kraft’s Capri Sun, a popular packaged drink in the US, has found five types of fungus. [ + ]