Articles
Weighing up quality and quantity
At its dry powder blending and packing facility in China, Stern Ingredients can change recipes in under an hour without any hygienic compromise. Matcon assisted with the initial concept design and supplied all handling and processing equipment. [ + ]
From concept to reality: the Little Creatures story
Little Creatures began when a group of friends decided to make an idea a reality. The company now produces more than 100,000 hectolitres of beer annually in Fremantle and will start production at its new brewery in Geelong. [ + ]
Chilling out on the shelf
The latest European innovation for chilled ready meals is manufactured on a continuous production line and claims it can extend shelf life up to 45 days. If this seems a little hard to believe, then read on. [ + ]
$43K grant saves $87K annually
A $43,758 Clean Technology Investment Program grant is helping Amcor reduce its carbon emissions intensity by 5% and decrease its annual energy bill by $87,000. [ + ]
AusFoodtech welcomes first National Food Plan
AusFoodtech, AusBiotech’s program for functional foods and nutraceuticals, has welcomed the release of Australia’s first National Food Plan - a road map for Australia’s food businesses and consumers. [ + ]
Making ice-cream more nutritious with meat leftovers
Most of the animal proteins found in the meat industry waste have, until now, been underutilised. The challenge is to transform such waste into food of higher functionality and added value. [ + ]
Albany provides Primo door solution
Albany Doors was able to provide high-performance door solutions for freezer, processing and distribution areas at Primo Smallgoods’ new Wacol manufacturing plant. [ + ]
Improving flavour and shelf life
‘Tunnel of fire’ pasteurising and flash roasting systems colour, sear and surface-pasteurise the product. Because of the speed of the process, complete surface pasteurising and searing is achieved, yield loss is minimal and a long shelf life is ensured. [ + ]
Pectinase 872L keeps fruit firm
When approached by a customer to increase the firmness of strawberry pieces in yoghurt, Biocatalysts developed Pectinase 872L, which works by catalysing the hydrolysis of the methyl ester bonds in pectin, releasing free carboxyl groups. [ + ]
BMIs and fast food restaurant proximity
The potential impact of neighbourhood environment on residents’ body fat has been highlighted in a recent US study which examined the body mass index of low-income African-Americans linked to proximity of fast food restaurants. [ + ]
Wild grass could boost UK wheat yields by 30%
Synthetic wheats made from ancient wheat and wild grass species can create a bridge for transferring novel sources of genetic diversity from wild relatives into varieties already being farmed. Researchers are claiming that UK wheat yields could be boosted by up to 30% with the introduction of a new wheat bred from a wild grass species. [ + ]
Bugs for dinner
Forget meat and three veg - beetle and three veg could be the staple meal of the future, according to the United Nations Food and Agriculture Organisation. [ + ]
Flame pasteurising sizzles
Flame pasteurisation - the flash roasting of vegetables over an open flame system - is now bringing breakout cooking efficiencies while reducing yield loss for processors who prepare onions and vegetables. [ + ]
Sustainability in the brewery and bakery
A new research project is helping agro-food sector small and medium-size enterprises, such as bakeries and breweries, improve their environmental sustainability. [ + ]
Homebrew hobby to commercial success in 20 years
The Avery Brewing Co has quickly grown from brewmaster Adam Avery’s homebrew hobby to a successful medium-sized brewery, which required a significant change in production and bottling techniques. [ + ]