Cranberry and oregano extracts combined with lactic acid may inhibit the growth of bacteria in meat and fish say researchers from Massachusetts. Their findings appear in the journal Applied and Environmental Microbiology.

Three of Australia's major poultry companies, Inghams, Bartter Steggles and Baiada, have committed to avoid genetically engineered (GE) food and feed, in response to consumer demand. This decision by the companies is claimed to be one of the biggest single shifts away from GE foods since the introduction of GE labelling laws in 2001 and welcomed by consumer groups.

Ungerer Australia's flavour manufacturing facility, located at 2/7 Adventure Place, Taren Point, has achieved HACCP Accreditation.

Processing equipment has always had an unofficial acceptance at AUSPACK and as increasingly more the packaging and processing line meet, AUSPACK will provide a one-stop-shop answer for the manufacturing industry.

From salting and drying to pickling and irradiating, humans have devised many ingenious ways of preserving their food from spoilage by microbes.

Food Standards Australia New Zealand (FSANZ) and the Canadian Food Inspection Agency (CFIA) have signed a Memorandum of Understanding to share information about food safety emergency issues that may pose a serious or unacceptable risk or threat to the health of consumers.

Open up a punnet of strawberries and more often than not you'll find a fuzzy berry or two in the mix.

Industry Capability Network (Vic) has appointed Louis Ziras to spearhead its 'Buy Local' campaign throughout Victoria. The campaign is targeting the food industry among others, and particularly those companies with a turnover exceeding $20 million.

New online courses offered by TAFE will promote the latest best practice in food handling.

The Canned Food Information Service (CFIS) has changed its name to the Canned Food Industry Association (CFIA).

WorkSafe Victoria is taking expressions of interest from small to medium-sized food and beverage processors for a new subsidy scheme to help them improve occupational health and safety.

New techniques to minimise the risk of harmful food pathogen E.coli in fermented dry sausages could be on the way as scientists find acidic conditions encountered during the digestive process may not be enough to inactivate some harmful bacteria in fermented dry sausages.

VK Creative Aromatics develops and manufactures flavours and fragrances, supplying a comprehensive range of some 500 sweet and beverage flavours.

As food evolves to accommodate the demands of an increasingly on-the-go world, in many cases it's the packaging that drives the change according to experts gathered at the Institute of Food Technologists Annual Meeting and Food Expo. And those packages are getting smarter.

Zip-Pak has appointed Blue Sky Packaging as its agent in Australia and New Zealand.