Omni BR4 Mini Bead Mill Homogeniser
10 February, 2015The BR4 Mini Bead Mill Homogeniser from Omni offers fast and reproducible nucleic acid and protein extraction with minimal costs and minimal footprint.
Get high to make food taste better, Swiss scientists say
10 February, 2015Getting high while cooking makes your food look - and taste - better. Scientists from the Nestlé Research Center have found that food cooked at high altitudes not only tastes better but is more visually appealing.
Fallsdell Stainless Steel Rotary Mixer
09 February, 2015Fallsdell Machinery's stainless steel rotary mixers are available in two models: the premium stainless steel bowl and frame, featuring a direct drive bowl; and the budget stainless steel bowl and paint frame.
Using genomics to improve food safety
05 February, 2015Scientists from IBM Research and Mars, Incorporated are joining forces to establish a collaborative food safety platform that leverages the largest-ever metagenomics study to unlock food safety insights across the supply chain.
Strict processing conditions needed after raw milk cheese ban lifted
04 February, 2015A 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, 2015How 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, 2015Researchers 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, 2015Ultrahigh-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, 2015Food 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, 2015Think 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, 2014Australian 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, 2014Defence 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, 2014Australian 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, 2014A 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 BaenschWhat'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.
