Articles
Knives and graters spread bacteria
Bacteria can be spread from contaminated produce to other foodstuffs via common kitchen utensils such as knives and graters, a study has found. [ + ]
Eating slowly makes food taste better
Using a 3D-printed model of the human airway to study the process of taste, researchers have found that eating more slowly will actually make food taste better. [ + ]
No need to look startled — cleaning and sanitation in food processing areas just needs good planning
Cleaning and sanitation of a process plant is one of the most critical aspects of food processing to ensure the health and safety of the consumer. Proper cleaning is essential for the production of high-quality food products, especially those with extended shelf life.
[ + ]Are your ingredients what you think they are?
'Super-ingredients' that come with health and wellbeing claims are often added to ready meals to make them more attractive to consumers. Manufacturers promote the ingredient on their packaging and in their advertising and hope this will be the deal breaker in promoting sales. But, what happens when the super-ingredient isn't what you thought it was? Can you even tell? [ + ]
Beware the brazil nut effect
The production and packing of sweets and snacks presents new challenges to machines and their constructors as market demands increase. [ + ]
Fad or fact: what drives the decision to go gluten-free?
Only 1–2% of Australians have coeliac disease or a wheat allergy, but 10% of us are following a gluten- or wheat-free diet. The CSIRO set out to discover why.
[ + ]Catering for the elderly: the decline of smell and taste
In order to ensure that the elderly receive a healthy diet that is also appealing, it is important to understand the changes in their perceptions of smell and taste, which can lead to a decline in appetite and meal enjoyment and, eventually, to malnutrition. [ + ]
Hungry children for lunch
Children's eating practices are being set for life in the preschool years, so providing meals at this time is a wonderful opportunity to influence good habits and lifelong health. [ + ]
What's the value?
"What's the value we are giving our customers?" That was the recurrent theme when Integrated Packaging hosted a group from Australian Institute of Packaging. [ + ]
The genetics behind Salmonella's host specificity
Why are some strains (serovars) of Salmonella bacteria specific to certain types of animals? Some infect cows, others poultry and still others affect primarily humans. Why this specificity? [ + ]
And you thought your electricity bill was out of control?
How closely are you monitoring your wastewater discharge costs? [ + ]
The fall of the low-fat myth
Low-fat interventions have been found to be no more successful than higher-fat interventions in achieving and maintaining weight loss for periods longer than one year. [ + ]
Nutrient density key to healthier ageing
We are living longer, but not necessarily healthier, lives and our diet plays a significant role.
[ + ]Conductivity measurement: a hidden key to dairy industry success
For the dairy industry to grow and thrive, while remaining globally competitive, one of its biggest challenges will be to sustain a high quality focus, while delivering high-efficiency processes that minimise waste and downtime. [ + ]
Manufacture natural compounds in tomatoes
Industrial quantities of useful natural compounds like resveratrol and genistein can be produced efficiently by growing them in tomatoes. [ + ]