Food Standards Australia New Zealand (FSANZ) has extended to 31 March the period for comment on new proposals for a health claims standard that would allow disease risk reduction claims on food labelling.

Having developed what it claims is the world's first high barrier, clear aseptic stand-up pouch, Tetra Pak will being rolling out the Tetra Wedge Aseptic Clear to selected markets this year.

A recent study shows that food safety experts have little confidence in the public's understanding of food risk issues. The study is published in the Journal of Food Safety.

A new experimental wheat variety has been created using RNAi gene silencing techniques that could provide benefits in the areas of bowel health, diabetes and obesity, CSIRO has developed a new experimental wheat variety.

Some commercial poultry processors have begun using a bacterial culture developed at the University of Arkansas that can sharply reduce the levels of pathogenic Salmonella and Campylobacter in live poultry.

University of Rochester Medical Center scientists have demonstrated a new technology that accurately and rapidly detects the meat-spoiling and sometimes dangerous E. coli bacteria.

ConFectioNZ 2006, the Confectionery Manufacturers of Australasia's (CMA) annual New Zealand conference, will be held at the Wairakei Resort, Taupo on 10 and 11 March 2006.

According to OzFoodNet 5.4 million cases of foodborne illness occur in Australia annually.

The President of the Seafood Importers Association of Australia has publicly stated that imported seafood is safe, despite media reports that suggest otherwise.

Together the University of Western Sydney's Centre for Advanced Food Research (CAFR) and Food Science Australia (FSA) have invented a way to separate and purify the nutrients contained in manufacturing waste.

While more than two-thirds of the food in US markets contains at least some amount of a genetically engineered (GE) crop, researchers want to know if Americans consider GE food a health risk or benefit.

Soup packaging has taken an interesting twist with manufacturer Campbell’s of the UK launching two of its dry soup brands in a PET jar, manufactured by RPC Containers Blackburn.

Food poisoning may become a thing of the past, if commercial kitchens link their appliances to the internet, a research group from Information Society Technologies (IST).

Ever since the advent of recombinant-DNA technology, scientists have conceived that it will be feasible to create entirely new enzymes for specific needs, including in the production of foodstuffs.

A prototype system designed to help consumers, farmers and other interested parties trace the geographic origin of food at all stages of production from ‘farm to fork’ - storage, processing and distribution - has been developed by researchers.