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Baking with sound
A UK consortium has funded an investigation into the use of ultrasound in the production of ‘free from’ baked foods.
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Safeguarding organic pork with natural nitrate and antimicrobials
Vegetable juice powder could provide a natural source of nitrate to serve as a curing agent for pork products without affecting the 'natural' and 'organic' labelling. If other natural antimicrobials are added to the mix, naturally cured pork products are possible.
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Sans cans
A revolutionary thermal processing technology using 915 MHz microwave energy has been approved by the US Food and Drug Administration (FDA).
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Hygienic design
Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.
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Dow Microbial testing laboratory opens in Melbourne
The Dow Microbial Control Customer Application Center (CAC) has opened in Altona, Melbourne, allowing customers access to state-of-the-art testing laboratories and innovative formulations, in line with local regulatory requirements.
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Modelling tool for safer pork
IFR has helped develop a tool for modelling the growth of Salmonella in the pork supply chain as part of an EU-funded research program investigating the main sources of contamination that cause human salmonellosis.
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Germans to help with new food zapping process
A collaborative agreement between CSIRO and two German organisations is providing Australian food companies with access to a processing technology which uses low-energy electron beams rather than heat or chemicals to decontaminate food.
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Electrolysed water for clean-in-place sanitation
Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.
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The longevity of ‘wild’ Escherichia coli
Differences between pathogenic E. coli and non-pathogenic laboratory E. coli strains may mean that test results are not indicative of real-world outcomes.
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CSIRO invited to join EU food innovation consortium
CSIRO has become the only organisation outside Europe to be invited to join HighTech Europe - a consortium of research agencies, industrial federations, universities and equipment manufacturers established to facilitate the uptake of innovative and emerging food processing technologies.
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Nestlé opens out-of-home beverage facility
Nestlé has opened the Nestlé Professional Beverage Centre, the company’s first R&D facility entirely dedicated to its out-of-home beverage business.
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Designing superior foods
A UK food and material science expert has been awarded a Visiting Fellowship with the Food Futures Flagship, to help design healthier and tastier foods.
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Poultry workers exposed to drug-resistant bacteria
Poultry workers in the United States are 32 times more likely to carry drug-resistant E. coli bacteria than others outside the poultry industry, according to a recent study conducted by researchers at the Johns Hopkins Bloomberg School of Public Health.
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Decontaminating molluscs at four times the speed
Researchers at the Universitat Jaume I (UJI) and the Spanish Research Council (CSIC) have patented a method to remove organic pollutants, such as pesticide residues, from bivalve molluscs.
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