More than 50% of patients with high hospitalisation rates used community food resources such as food pantries, and 40% were worried that they would run out of food, according to a US study. [ + ]

Development in the dairy-alternative drinks segment has been driven by increasing penetration outside the traditional Asian market and the rise in plant-based milks such as almond, rice, coconut and oat. [ + ]

Spot checks by the Fair Work Ombudsman have discovered almost half of takeaway food outlets examined were not paying their workers correctly. [ + ]

A refrigeration company is using the skills and knowledge gained from chilling wine to help grow tomatoes on the edge of the Australian outback. [ + ]

Registrations are now open for the 2016 AIP National Conference. [ + ]

The ACCC has exempted GrainCorp and Quattro's bulk Port Kembla wheat terminals from compliance with Parts 3 to 6 of the Port Terminal Access (Bulk Wheat) Code of Conduct. [ + ]

Statistics showing a 5% decline in Australia's vegetable industry have prompted a warning from industry body AUSVEG over the impact of foreign vegetable imports. [ + ]

The discovery of live fish in baggage at Adelaide Airport has led to two men being convicted for illegal fish importing. [ + ]

Australia's packaging and processing industry is set to receive a boost, with an Australian Pavilion to be featured at the ProPak Asia 2016 exhibition. [ + ]

The US aseptic packaging market is forecast to rise 6.8% per year to reach US$6.4 billion in 2020. [ + ]

Additive Industries has announced the sale of a metal additive Beta system to Kaak Group, a Dutch food tech company specialising in integrated automated bakery systems. [ + ]

The states and territories have given the green light to the federal government's proposed reforms to country of origin food labelling. [ + ]

GS1 Australia has launched a new version of its electronic product recall notification management system. [ + ]

Chefs are creating entirely new flavours by harnessing the ability of bacteria and fungi to biochemically transform their growing environments into tasty small molecules. [ + ]

The ocean is home to plant-based alternative protein sources that are both nutritious and palatable. [ + ]