Food design & research > Processing

Palm oil a suitable alternative to olive oil for deep frying, study shows

19 April, 2012

A study published in the Journal of Food Science has suggested that super palm olein (SPO) is a suitable replacement for olive oil for frying and cooking as it provides higher oxidative stability than olive oil. The study quotes several studies that have shown that palm oil and high-oleic oils exhibit similar frying performance.

The 19 best new products and technologies for food processors

01 March, 2012

The International FoodTec Awards celebrate the best new products, technologies, services, equipment and ideas that will improve the quality, safety and efficiency of the food industry. In 2012, nine companies have been awarded Gold and 10 Silver.

Dow Microbial testing laboratory opens in Melbourne

13 May, 2011

The Dow Microbial Control Customer Application Center (CAC) has opened in Altona, Melbourne, allowing customers access to state-of-the-art testing laboratories and innovative formulations, in line with local regulatory requirements.

Modelling tool for safer pork

10 May, 2011

IFR has helped develop a tool for modelling the growth of Salmonella in the pork supply chain as part of an EU-funded research program investigating the main sources of contamination that cause human salmonellosis.

Safeguarding organic pork with natural nitrate and antimicrobials

17 November, 2010

Vegetable juice powder could provide a natural source of nitrate to serve as a curing agent for pork products without affecting the 'natural' and 'organic' labelling. If other natural antimicrobials are added to the mix, naturally cured pork products are possible.

Sans cans

06 October, 2010 by

A revolutionary thermal processing technology using 915 MHz microwave energy has been approved by the US Food and Drug Administration (FDA).

Germans to help with new food zapping process

05 August, 2010

A collaborative agreement between CSIRO and two German organisations is providing Australian food companies with access to a processing technology which uses low-energy electron beams rather than heat or chemicals to decontaminate food.

Electrolysed water for clean-in-place sanitation

16 September, 2009

Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.

The longevity of ‘wild’ Escherichia coli

10 September, 2009

Differences between pathogenic E. coli and non-pathogenic laboratory E. coli strains may mean that test results are not indicative of real-world outcomes.

CSIRO invited to join EU food innovation consortium

18 August, 2009

CSIRO has become the only organisation outside Europe to be invited to join HighTech Europe - a consortium of research agencies, industrial federations, universities and equipment manufacturers established to facilitate the uptake of innovative and emerging food processing technologies.

Hygienic design

04 December, 2008

Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.

Poultry workers exposed to drug-resistant bacteria

23 December, 2007

Poultry workers in the United States are 32 times more likely to carry drug-resistant E. coli bacteria than others outside the poultry industry, according to a recent study conducted by researchers at the Johns Hopkins Bloomberg School of Public Health.

Decontaminating molluscs at four times the speed

11 December, 2007

Researchers at the Universitat Jaume I (UJI) and the Spanish Research Council (CSIC) have patented a method to remove organic pollutants, such as pesticide residues, from bivalve molluscs.

Designing superior foods

13 August, 2007

A UK food and material science expert has been awarded a Visiting Fellowship with the Food Futures Flagship, to help design healthier and tastier foods.

Marinade and stir-fry sauces

12 February, 2007

Three marinade and stir-fry sauces have been released by Kikkoman.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd