Articles
Ready meals can help increase protein intake in the elderly
Why do many older adults eat less than the recommended amount of protein? A Bournemouth University study is examining this problem. [ + ]
5S hygiene management program
Wells Hygiene has developed a comprehensive, fully customisable 5S shadow board system to support hygiene management, colour coding and GMP (Good Manufacturing Practice) in the food and beverage industry. [ + ]
'Fountain of Youth' diet
A low-protein, high-carbohydrate diet may be the most effective for stimulating a hormone with life-extending and obesity-fighting benefits. [ + ]
How important is checkweighing? Do you really need it?
"What you don't know can't hurt you" works for many things — manufacturing is not one. This quick Q&A will help you decide if checkweighing is a 'nice to have' for your business, or a 'must have'. [ + ]
Successful beverage packages combine individuality plus efficiency
In the beverage sector, the packaging industry has to kill two birds with one stone. Firstly, consumers expect individually designed packages, if possible with supplementary functions. And secondly, increasingly eco-minded drinks consumers are showing a growing thirst for resource-conserving containers manufactured with environmentally compatible methods. The industry achieves this balancing act with new packaging strategies and efficient production equipment. [ + ]
Labelling the "Australian-ness" of food — a review of the new country of origin food labelling system 2016
On 1 July 2016 the new Country of Origin Food Labelling Information Standard 2016 (the Standard) came into force. The Standard sets out new mandatory country of origin labelling requirements for food sold in Australia. [ + ]
Wine waste becomes high-end gin
A South Australian company that reformulates wine industry waste into value-add products is helping to drive Australia's booming craft spirits sector. [ + ]
Retailers pushing for more shelf life
Everything would be so much simpler in the food industry if food didn't go off. As it is, the perishability of food makes the storage and distribution so much more complicated. [ + ]
Which inspection technologies can be used in ready meals?
Ready meals are a quickly growing category. But they're not straightforward to inspect. [ + ]
Meeting increasing consumer demand for healthier snacks with innovative processing technologies
As the trend towards 'better-for-you' products gains momentum, the demand for innovative processing technologies is delivering healthier snacks. [ + ]
The history (and personality) of yeast
Belgian researchers have found that yeasts used for beer and winemaking were domesticated in the 16th century, around 100 years before the discovery of microbes. [ + ]
You should be scared of Salmonella
The use of HACCP Approved thermometers can help food processors monitor and control temperatures and help to minimise the risks of abetting microbial contamination. [ + ]
Herbisaurus: growing a vegan food business from scratch
In less than two years, Herbisaurus has grown from a small home business selling vegan food at local farmers markets to a commercial kitchen with national distribution. [ + ]
Textural changes of IQF fruits and vegetables during freezing
People often ask themselves about the changes of texture in IQF fruits and vegetables and whether the freezing process means a loss in nutrients. Here are the answers. [ + ]
Why does the gluten-free diet fail some coeliac disease sufferers?
Around 80% of Australian coeliac disease sufferers do not know they have the autoimmune disease. They just accept chronic tiredness, anaemia, bloating, abdominal pain, diarrhoea and other gastric symptoms as a part of life. [ + ]
