A new ISO standard will reduce the complexity of describing taste, smell and texture so these characteristics can be communicated in a consistent manner.

Thank you to the people who completed the survey at the What's New in Food Technology & Manufacturing stand at Foodtech Packtech 2008 in New Zealand.

The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.

The very large number of comments on the proposed organic standard reflects the industry and community interest in this area.

Food and beverage manufacturers will today voluntarily introduce a code of conduct, vowing not to advertise products to children unless they promote a healthy diet and lifestyle.

Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.

Go Grains Health & Nutrition has released the ‘4+ serves a day’ campaign, which food manufacturers can use to alert consumers that the product contains grains.

The natural sweetener steviol glycosides (stevia) has been approved as an ingredient for use in foods and beverages in Australia and New Zealand.

The Golden Circle board is expected to vote unanimously to accept a proposed acquisition by Heinz.

DSI plate freezers are now distributed by CG Consulting in Australia.

In its latest report, Euromonitor International examines key opportunities for weight management ingredients in foods and beverages.

An Average Quantity System — an internationally recognised system for confirming that pre-packaged items, including food and beverages, contain the stated quantities — is being established in Australia.

The sweat of processed food eaters contains more salt and so their fingerprints are more corrosive and easier to detect.

The Protein Syndicate — a consortium of leading food companies and food and materials science research capabilities of ANSTO, CSIRO’s Food Futures National Research Flagship and The University of Queensland’s Centre for Nutrition and Food Sciences — aims to determine the molecular structure of the protein components in some of our most common foods.

A new market research report from Zenith International is very positive for the Australian and New Zealand dairy industries as growth in Asia continues to boom.