You've searched our archive for: 2004

Posted: Dec 30, 2004

A more efficient process to create polystyrene packaging

Polystyrene foam is widely used in a variety of applications, including packaging and drinking cups. These different types of foam are all commercially produced from a single starting material - high-density spherical beads of expandable polystyrene (EPS).

Posted: Dec 27, 2004

A cheese by any other name

Sheep's milk cheese in brine may not sound very appetising, but according to an ANU researcher this is how Australian feta cheese makers could be forced to label their produce, if the European Union pushes new rules through the World Trade Organisation.

Posted: Dec 23, 2004

Penalties for food exporters who don't comply with US Bioterrorism Act

Austrade has warned that food exporters need to be aware the US Bioterrorism Act is currently in an enforcement phase and they must comply with new regulations or could face severe penalties.

Posted: Dec 19, 2004  |  By:

Biosensor detects foodborne pathogen

A team of food scientists at Purdue University has developed a sensor that can detect the potentially deadly bacteria Listeria monocytogenes in less than 24 hours at concentrations as low as 1000 cells per millilitre of fluid. The sensor is also selective enough to recognise only the species monocytogenes.

Posted: Nov 20, 2004

Labelling flavours in foods

Within the Australia New Zealand Food Standards Code (the Code) there are a number of provisions that food manufacturers need to be aware of when using flavourings in foods.

Posted: Nov 17, 2004

Tests for imported food

Overseas food producers and manufacturers wanting to export to Australia are now responsible for nominating a laboratory for testing their foods and for providing the packaging for samples drawn from their foods.

Posted: Nov 14, 2004

Taste perception

Drs Christopher Parry, Alfrun Erkner and Johannes le Coutre, scientists at the Nestle Research Center in Lausanne, Switzerland, have reported about novel genetic fundamentals of taste perception.

Posted: Nov 11, 2004

Understanding enzymes

Scientists at the University of Leicester have shown that the textbook explanation of how enzymes work is wrong - at least for some enzymes. Their discovery may explain why attempts to make artificial enzymes have often been disappointing. Industry must now re-think the rationale for the design of biological catalysts and its approaches to drug design.

Posted: Nov 8, 2004

New name for ASDA

The Australian Soft Drinks Association (ASDA) changed its name to the Australian Beverages Council (Australian Beverages) at its 16 August 2004 annual general meeting.

Posted: Nov 5, 2004

Small winemakers dump cork

In announcing the results of this year's Winewise Small Vigneron Awards, Winewise editor Lester Jesberg said, "The use by small winemakers of the screw cap seal instead of cork for their wines is turning into an avalanche".


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