Barrier tests conducted by Superfos have shown that plastic can offer barrier properties nearly as good as glass.
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.
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.
University of Newcastle researchers have achieved a major scientific breakthrough in the quest to protect crop longevity, yield and quality.
The future of beverage packaging is becoming varied, interesting and intelligent.
A novel and severe allergic response, called delayed anaphylactic shock, has been found to be triggered by an IgE antibody that binds to a sugar molecule known as galactose-α-1,3-galactose (alpha-gal). So far, evidence strongly suggests that tick bites are triggering the production of alpha-gal antibodies.
Aseptic cold filling offers a solution to meeting consumer demand for minimally processed foods and drinks.