Natural lipid molecules found in soy, Sphingadienes, may underlie the benefits of all soy products. They have been found to possibly prevent and treat colon cancer.
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.
Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.
Barrier tests conducted by Superfos have shown that plastic can offer barrier properties nearly as good as glass.
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.
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.
Consumers want organic packaging as well as organic foods and beverages.
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.
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.
Differences between pathogenic E. coli and non-pathogenic laboratory E. coli strains may mean that test results are not indicative of real-world outcomes.
In the food industry, marketing options will increase when smart inks start giving consumers more relevant information.
The Australian Made logo has been rated as the most important selling point after quality and price in recent research.
The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.
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 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.