Industry News
Experimental wheat variety has potential
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.
[ + ]Reducing pathogens in chickens
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.
[ + ]ConFectioNZ 2006 : Anticipating trends and delivering solutions for the confectionery industry
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.
[ + ]Scientists develop fast-working biosensor
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.
[ + ]Defending the import of Basa
The President of the Seafood Importers Association of Australia has publicly stated that imported seafood is safe, despite media reports that suggest otherwise.
[ + ]Separating nutrients from waste
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.
[ + ]GE food: a health risk or benefit?
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-ed up packaging
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.
[ + ]Technology beats kitchen bugs
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).
[ + ]Creating entirely new enzymes
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.
[ + ]Tracking food from farm to fork
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.
[ + ]Bulk materials handling exhibition launched
Bulkex 2006, a bulk materials handling exhibition, has been launched. To be held in Melbourne in September, the show focuses on everyone involved in the industry, from designers through suppliers, to end-users.
[ + ]Ticking eggs
They're a highly nutritious food containing top quality protein, 10 vitamins and minerals in one convenient package, but the Heart Foundation is still expecting some Australians to be surprised when they see fresh eggs now displaying the Tick.
[ + ]Encouragement for regional food processing
Agrifood businesses across Australia have been provided with $2 million to encourage more food processing in regional areas.
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