Articles
The water-energy nexus
Increasing output while reducing consumption of water is challenging the beverage and brewing industries. [ + ]
Who is dying of foodborne disease?
Every year one person in 10 will become ill after eating contaminated food and, across the globe, 420,000 will die as a result. [ + ]
Five food business software essentials that will keep you profitable
Recalls, regulations, food sensitivities and allergies, environmental consciousness and People for the Ethical Treatment of Animals agendas are just some of the pitfalls around which food processors have to operate as they also deal with shrinking profit margins, business fees and taxes. A good business software system can help you navigate all of these obstacles and stay profitable, but what features should you demand from your software system so that it is an effective business tool? [ + ]
The case for tamper-evident packaging
The time has come for tamper-evident packaging to be de rigueur on all products that are eaten, inhaled, absorbed into the blood stream or touch the body. [ + ]
Flavours, ingredients and meals — what'll be hot in 2016
Convenience, health and sustainability are all predicted to be big players in the ready meals and high-volume catering industry in 2016. Read on to find out what your clients are likely to want in their meals this year. [ + ]
Preventing food waste better strategy than turning it into biogas
Cutting food waste instead of collecting it and turning it into biogas cuts energy impacts more than biogas production and use. [ + ]
When in doubt throw it out
In spite of advances in modern technology and efforts to provide safe food, foodborne diseases remain a major public health concern. The reality is that there is always some risk of toxicity from eating any food. [ + ]
Stopping foodborne bacteria at the source
An antimicrobial effective against Campylobacter jejuni may offer poultry and meat processors a way to safely extend shelf life and minimise the risk of foodborne disease. [ + ]
Hyperactive monocytes key to childhood food allergies?
An Australian study has found an immune 'signature' that identifies babies at risk of developing allergies to common foods in their first year.
[ + ]Creating restaurant-quality fare on a high-volume basis
Savvy food manufacturers are recruiting seasoned, successful master chefs to their high-volume production kitchens to work as executive chefs and new product developers so they can ensure their products satisfy demands for restaurant- or even gourmet-quality ready meals. [ + ]
Back to basics — the rise of the paleo diet
The so-called paleo diet has been around for some years but has grown to achieve almost cult status since its revival in the early 2000s. The diet exploits rising interest in returning to the supposedly simpler and more natural eating habits of our ancestors. [ + ]
Quality, not quantity: when data becomes information
Industry 4.0 opens up new possibilities for both quality assurance and process optimisation, but higher-level systems are being flooded with data. Sensor intelligence can evaluate the data and undertake preprocessing so that only relevant information is forwarded. [ + ]
Blackcurrant — a natural, legal performance enhancer?
Blackcurrant has been popular as a drink ingredient for generations, but it could also provide amateur and professional athletes with a safe, scientifically proven and legal boost to their performance, as well as basic rehydration. [ + ]
Versatility facilitates rapid growth for Australian food processor
Australian food processor Wanniassa Wheeler Food has experienced exponential growth after shifting from retail to high-volume manufacturing, and equipment versatility played a large part in the transformation. [ + ]
Craft beer outselling regular as beer snobbery takes over
Driven by urban 20- to 30-year-olds, craft beer is outselling regular beer in most capital cities. [ + ]
