Industry News
UK reduces sugar content of soft drinks by 29%
An Oxford University study has revealed that the total amount of sugar sold in soft drinks in the UK decreased by 29% between 2015 and 2018. [ + ]
Plant-based bacteria used to make vegan yoghurt
A lactic acid bacteria from Danish plants has been used to make an entirely vegan 'yoghurt' with just three ingredients. [ + ]
Sales of meat-free, plant-based foods rising in UK
Mintel Group research has revealed that Britain's appetite for meat-free foods has increased by 40%, with sales predicted to exceed $2 billion by 2024. [ + ]
Australian Government supports wine sector after bushfires
The Australian Government has provided support and advice to those in the wine sector affected by the bushfire crisis. [ + ]
Ready-to-eat food market to reach $38 billion by 2023
GlobalData has revealed that the ready-to-eat/prepared meals market is expected to reach US$38.4 billion by 2023, as consumers seek quick and healthy meals. [ + ]
Reducing food recalls through supply chain collaboration
SAI Global is urging food manufacturers and retailers to improve their food safety management systems to reduce product recalls. [ + ]
Coeliac disease triggered by bacterial exposure
Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University. [ + ]
AIP to run Flexible Packaging training course and workshops
The Australian Institute of Packaging will be running workshops and a one-day training course on Flexible Packaging, to provide training to the ASEAN region. [ + ]
Have your say on WHS exposure standards for flour dust
Safe Work Australia's lastest evaluation of the Workplace exposure standards for airborne contaminants now includes flour dust and is available for comment. [ + ]
Cell-based fish: seafood of the future?
A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications. [ + ]
Farmer's wife creates food range in response to drought
To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food. [ + ]
How the cookie crumbles: texture affects health perception
Studies have shown that changing the surface texture of food could communicate a healthier message to consumers. [ + ]
Markem-Imaje acquires brand protection specialist Systech
Systech will become part of Markem-Imaje, bringing a range of products, including its Brand Protection Suite, into Markem-Imaje’s portfolio. [ + ]
Government gives $100K grant to protect Aussie Prosecco
The federal government has given a $100,000 grant to Monash University, to clarify the legal basis for protecting geographical indications in trade agreements. [ + ]
Using science to improve the taste of frozen lobster
A team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste. [ + ]
