Food design & research > Processing

Strict processing conditions needed after raw milk cheese ban lifted

04 February, 2015

A ban on some types of raw-milk cheese has been lifted in Australia after the Australia and New Zealand Ministerial Forum on Food Regulation decision to lift the ban last week. The TIA is investigating which types of cheese can be made safely using raw milk.


Chemists find a way to unboil eggs

30 January, 2015

How do you unboil an egg? Untangle the proteins and allow them to refold, University of California, Irvine (UCI) and Australian researchers say. The researchers say it could dramatically cut costs in food production and cancer treatments.


Juicing oranges improves nutrient bioaccessibility

23 January, 2015

Researchers have found that while the production of pasteurised orange juice slightly lowers carotenoid, flavonoid and vitamin C levels, it significantly improves the bioaccessibility of these nutrients.


Salmon shelf life extended by ultrahigh-pressure processing

22 January, 2015

Ultrahigh-pressure (UHP) processing of salmon flesh improves shelf life, a new study in the Journal of Food Science shows.


Projects set to improve food safety in fresh produce sector

20 January, 2015

Food safety in the fresh produce sector is set to get a boost thanks to two new projects launched by the Fresh Produce Safety Centre.


Kitchens of the future could fundamentally change food processing industry

14 January, 2015

Think a Thermomix is impressive? How about kitchen appliances that shop for meals, monitor dietary needs and even 3D-print food on demand? If such changes are in store for consumers' kitchens, what will the food processing industry look like in 2050?


Levy to combat oyster mortality syndrome

09 December, 2014

Australian Seafood Industries (ASI) will collect a levy, in conjunction with hatcheries, to undertake research into developing spat with resistance to the Pacific Oyster Mortality Syndrome (POMS).


Tastier food for soldiers with MATS technology

28 November, 2014

Defence ration packs could get an overhaul thanks to Microwave Assisted Thermal Sterilisation (MATS) technology, which has been shown to produce better-tasting packaged foods in minutes rather than hours.


Food processing training centre to boost food industry competitiveness

03 November, 2014

Australian food manufacturers aiming to stay globally competitive will benefit from a new University of Sydney centre that launched today (3 November): the ARC Training Centre for the Australian Food Processing Industry in the 21st Century (ARCFPTC).


Farm fresh milk keeps kids healthy

22 October, 2014

A European study has shown that infants fed on fresh, unprocessed milk rather than UHT milk are less prone to infection.


Why process food?

03 October, 2014 by Johannes Baensch

What's interesting is that when a person makes a perfect cup of coffee by hand, the element of craftsmanship is acknowledged. But when the same process is performed industrially, there's little recognition of the expertise involved.


CSIRO and Fonterra partner to drive sustainable dairy innovation

14 August, 2014

Fonterra has partnered with the CSIRO to drive innovation in sustainable farming, manufacturing, health, nutrition and consumer dairy products. CSIRO will use its scientific capability to help propel Fonterra's V3 strategy.


3D printing to feed US soldiers

31 July, 2014

The US Army is looking at novel ways to feed its troops - including 3D printing food. Lauren Oleksyk, a food technologist with the NSRDEC, is investigating 3D applications for food processing and product development.


Dairy research to help Australia meet growing dairy demand

23 July, 2014

The new ARC Dairy Innovation Hub is set up to help Australian dairy manufacturers capture the growing Asian demand for dairy by developing new products.


Reducing spoilage

11 July, 2014

Innovative packages are the key in the fight against food loss and wastage. More effective barrier layers, germicidal films and freshness indicators are intended to help products to keep for longer and halt consumers' throwaway mentality. However, despite all these improvements, companies have to keep a constant eye on process efficiency and on costs.


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