Articles
Global food and drink trends for 2016
As lifestyles shift and global markets influence how and what consumers purchase, food and drinks manufacturers must keep pace with an ever-evolving consumer landscape. [ + ]
Container deposit scheme: the state of play
The NSW Government announced in February 2015 that it had a preference to introduce a container deposit scheme. That announcement was endorsed by the Opposition. So what is the state of play beyond NSW? [ + ]
Identification solutions for reliable data acquisition
As well as being used in the food industry to trace foodstuffs reliably, RFID technology, laser-based barcode scanners and image-based code readers can also be used to optimise production and packaging processes. [ + ]
Blame it on mum and dad: how genes influence what we eat
Everybody's food preferences vary and are shaped by their unique combination of three interacting factors: the environment (your health, diet and cultural influences); prior experience; and genes, which alter your sensory perception of foods. [ + ]
Joining and fastening food-grade conveyor belts
There comes a time when the ends of a conveyor belt must be joined. Whether a first-time installation, replacement or repair, the question is: what methods are available to fasten the two ends, and which one is best for your application. [ + ]
Implementing a food safety culture in your business
A food safety faux pax can kill hundreds more than a workplace accident so why is food safety not as ingrained as OHS in businesses? Ben Bowering, the director of rulethirteen, has been working with food businesses and auditing and certification for over 30 years. Here is his take on implementing a food safety culture and food safety leadership. [ + ]
Revealing the secret life of bread dough
A better understanding of the science underpinning the baking of bread would help bakers improve bread recipes. [ + ]
Upgrade to upscale: five ways product ID and inspection equipment can cost you
Product quality and the ability to deliver orders on time are the fundamentals to sustaining customer relationships. [ + ]
Sensing chocolate levels
Non-contact detection of levels of foodstuffs like melted chocolate or tomato sauce is not always simple. These media do not drain without leaving residue and deposits regularly lead to sensing errors, which make error-free measurement impossible. [ + ]
Achieving energy efficiency in the food and beverage industry
Food industry companies are increasingly confronted with the challenges of climate protection and sustainable development. The motto is: more efficiency, less CO2. What savings potential can still be achieved in modern food production? [ + ]
Dignity in dementia: providing good nutrition in care homes
Research from the UK has revealed the challenges of providing good nutrition and hydration in people with dementia who live in care homes. [ + ]
Busting the myth of 'eating for two'
Researchers have shown that the pregnant body adapts to absorb more energy from the same amount of food, with a hormone released during pregnancy triggering the intestine to grow dramatically and stimulating the mother's body to store more fat.
[ + ]Tricking the brain into healthy food choices
A group of internationally acclaimed chefs, bench neuroscientists, food scientists and clinical neurologists is exploring whether our brains can be tricked into making healthier eating choices. [ + ]
Trans-Pacific trade deal to eliminate 98% of tariffs
The federal government says the new Trans-Pacific Partnership Agreement will deliver enormous benefits to Australia, including new opportunities in the rapidly growing Asia-Pacific region for businesses, farmers, manufacturers and service providers.
[ + ]Baking inventory stock controls into everyday food manufacturing operations
To maximise profit in an expanding operation, an inventory management software suite designed specifically for SMBs is an invaluable asset — particularly when it comes to cost calculations and batch tracking. [ + ]