Food design & research

Substantial salt reduction without loss of taste

09 November, 2009

TIFN has announced a technology that enables processors to reduce the salt content of foods by 25% without loss of taste nor the need for sodium substitutes or taste additives.


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.


As good as glass

15 September, 2009

Barrier tests conducted by Superfos have shown that plastic can offer barrier properties nearly as good as glass.


International collaborative closure trial opens doors

15 September, 2009

A significant number of global wineries and closure manufacturers are taking part in an international collaborative commercial closure trial, designed to collect evidence about the performance of the major closure types.


Organics and packaging

15 September, 2009

Consumers want organic packaging as well as organic foods and beverages.


US seeking to define ‘natural’

15 September, 2009

The term ‘natural’ on meat and poultry product labels in the US is under discussion as the country seeks to define the conditions under which the claim can be made.


Colours count

14 September, 2009

The choice of colour on a label or package can mean the difference between success and failure for a food or drink in the marketplace.


Rapid test for tainted milk

11 September, 2009

A combination of bacteria and a purple dye that can reveal the presence of toxins in milk in just a few hours could help ensure the safety of the milk supply.


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.


Country of origin logo achieves success for Australian exporters

04 September, 2009

The Australian Made logo has been rated as the most important selling point after quality and price in recent research.


Smart ink for smart packaging

04 September, 2009

In the food industry, marketing options will increase when smart inks start giving consumers more relevant information.


Zeaxanthin Association formed

26 August, 2009

The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.


The average New Zealand diet presents no chemical residue food safety concerns

19 August, 2009

Examination of more than 120 commonly eaten foods in New Zealand have shown that New Zealanders’ dietary exposure to chemical residues is not of concern.


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.


Salty issues

30 July, 2009

Australian companies are responding to the World Action on Salt and Health (WASH) drive to reduce the amount of salt in processed and fast foods. However, research is throwing up some interesting anomalies.


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