Articles
Stopping foodborne bacteria at the source
An antimicrobial effective against Campylobacter jejuni may offer poultry and meat processors a way to safely extend shelf life and minimise the risk of foodborne disease. [ + ]
When in doubt throw it out
In spite of advances in modern technology and efforts to provide safe food, foodborne diseases remain a major public health concern. The reality is that there is always some risk of toxicity from eating any food. [ + ]
Hyperactive monocytes key to childhood food allergies?
An Australian study has found an immune 'signature' that identifies babies at risk of developing allergies to common foods in their first year.
[ + ]Creating restaurant-quality fare on a high-volume basis
Savvy food manufacturers are recruiting seasoned, successful master chefs to their high-volume production kitchens to work as executive chefs and new product developers so they can ensure their products satisfy demands for restaurant- or even gourmet-quality ready meals. [ + ]
Back to basics — the rise of the paleo diet
The so-called paleo diet has been around for some years but has grown to achieve almost cult status since its revival in the early 2000s. The diet exploits rising interest in returning to the supposedly simpler and more natural eating habits of our ancestors. [ + ]
Quality, not quantity: when data becomes information
Industry 4.0 opens up new possibilities for both quality assurance and process optimisation, but higher-level systems are being flooded with data. Sensor intelligence can evaluate the data and undertake preprocessing so that only relevant information is forwarded. [ + ]
Blackcurrant — a natural, legal performance enhancer?
Blackcurrant has been popular as a drink ingredient for generations, but it could also provide amateur and professional athletes with a safe, scientifically proven and legal boost to their performance, as well as basic rehydration. [ + ]
Craft beer outselling regular as beer snobbery takes over
Driven by urban 20- to 30-year-olds, craft beer is outselling regular beer in most capital cities. [ + ]
Versatility facilitates rapid growth for Australian food processor
Australian food processor Wanniassa Wheeler Food has experienced exponential growth after shifting from retail to high-volume manufacturing, and equipment versatility played a large part in the transformation. [ + ]
Sensors in hygienic conditions
Fulfilling the strict hygiene standards that apply in food and beverage manufacturing means exposure to strong thermal and mechanical loads, as well as aggressive chemical cleaning agents, which presents a real challenge to sensors. [ + ]
Infrared surface disinfection for both the bakery and the bread
Three- to four-day shelf-life increases have been reported for breads subjected to infrared radiation. Whole bakery lines can also be disinfected easily and economically. [ + ]
Open and shut case: consumers like reclosability
Pre-applied zipper packaging film combined with automatic splicing can present food processors with an economical and time-efficient way of moving to reclosable packaging. [ + ]
Cold facts
Research into ice crystal size minimisation plus some warnings about counterfeit and mis-labelled refrigerants appearing as R-22 is phasing out. [ + ]
Fresh pathways for Australia's fresh produce
A report by Rabobank has identified 'disruptive forces' at work in Australia's fresh fruit and vegetable retail market. [ + ]
Drinking in space
Funky-looking space cups are a new option for astronauts aboard the International Space Station, allowing them to smell and enjoy hot beverages thanks to research on the behaviour of fluids in space. [ + ]