Articles
A day in the life of a food science laboratory technician
A glimpse of a day in the life of Hayley Pfeifer, laboratory technician at Riverland Almonds, who recently won an award at the APAC Food Safety Awards. [ + ]
Keeping it chilled
The cold chain in Australia is not just about food safety; Scott Varker of Pollen Asset Advisory explores the importance of keeping it chilled... [ + ]
Shellfish and seaweed aquaculture potential in Australia
Australian coastlines have potential for commercial shellfish and seaweed aquaculture that provide food while benefiting the health of our oceans, according to research. [ + ]
Turning surplus product into food pouches for people in need
A socially conscious food manufacturer can now produce 42 million nutritional food pouches each year, with the help of equipment from HRS Heat Exchangers. [ + ]
Food fraud: is track and trace the solution?
Could the boom in sourcing food online open the floodgates for more unsafe counterfeit products? Mettler-Toledo advises that the food industry needs to act quickly. [ + ]
Descriptive flavours on labels encourage healthy eating, study
Evocative flavours like 'twisted citrus glazed carrots' rather than nutritional information on labels can encourage healthy choices, according to a study. [ + ]
Colpac redesigns packaging range
Colpac is showcasing its redesigned Chilled Food-to-Go packaging range at Anuga this month. [ + ]
Route optimisation for delivering ice cream
Delivering ice cream in tropical Queensland is not without its challenges. [ + ]
Turmeric laced with lead — doesn't sound so healthy
A Stanford-led study has revealed that turmeric is sometimes adulterated with a lead-laced chemical compound in Bangladesh. [ + ]
Tripling shelf life of macaroni and cheese ready meals
Using a microwave-assisted thermal sterilisation process, scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese. [ + ]
Beef and dairy industries predicted to collapse by 2030
A report has predicted the collapse of the dairy and cattle industries by 2030 as animal meat is replaced by cheaper alternatives made from manufactured protein. [ + ]
Breaking the mould in the chocolate block market
Monash University helped Darrell Lea make inroads into the $600 million block chocolate market without compromising on flavour, texture and quality. [ + ]
On trend: gourmet processed food
How can food manufacturers get on board with the consumer trend for gourmet versions of mass-produced products? [ + ]
The smart food revolution that's (nearly) here
The hype of Industry 4.0 and its relevance to the food processing sector has been growing since 2013 — so how can it deliver value to the food industry? [ + ]
Personalised nutrition, how does it work?
We are entering an age where science and technology can help identify which foods can best help us manage our weight and overall health. [ + ]
