Ennio International has teamed up with Viskase, combining over a century of experience.
Meat could be marketed as a functional food through its disease-preventing, health-promoting properties.
Meat & Livestock Australia, the National Livestock Research Institute in Korea and the Beef CRC conducted a study which used the Meat Standards Australia beef grading scheme to compare the tastes of Korean and Australian beef consumers.
E. faecalis may offer an interesting alternative for the biopreservation of craft dry-fermented sausages.
Food Safety Consortium research at the University of Arkansas shows that Campylobacter jejuni in poultry is becoming resistant to ciprofloxacin, a synthetic antibiotic used by humans to fight bacterial infections.
Chr Hansen's SafePro range of bio-protective cultures for meat includes B-LC-58, a weapon in the battle against Listeria.
Succulent textures, good taste and natural protection are benefits claimed for meat products made with ingredient solutions from Danisco.
Steggles has launched new snack lines to revitalise the frozen, value-added poultry category
Chr Hansen's INNO 20/INNO 30 system can be used to standardise steaks in new forms. Operating processes are thereby optimised and offcuts minimised. In another application, the value from offcuts can be increased and in the best possible way prepare raw material for further processes.
The government will introduce additional screening of imported seafood for low level antibiotic residues, announced the Federal Agriculture, Fisheries and Forestry Minister, Peter McGauran.
Delicius Rizzoli SpA has expanded its fish categories (salmon, tuna, cod, mussels, clams, prawns) and recently moved into the market of ready-to-cook prepared meals based on fresh fish with vegetables (sea bass, glithead, salmon, cod)
The value and properties of abalone have meant that NCI Packaging has had to use different alternatives to normal or standard food cans
The Viscolite portable viscometer from Hydramotion has been used to reduce viscosity testing times for researchers at the Faeroese Fisheries Laboratory
Seafood allergy sufferers may soon be able to eat prawns without the fear of an adverse reaction.
UniSA researchers have been developing novel omega-3 rich pork products to help Australian consumers meet the newly introduced target dietary intakes for the omega-3 fatty acids known as EPA and DHA.