Australia's first integrated food regulation agency and key seafood industry members have joined forces to make sure imported seafood is labelled correctly.
Although bakers have long mastered the art of coaxing the best bread out of the available ingredients and equipment, scientific understanding of the structure of aerated bread doughs is surprisingly scanty
The measurement and control of pH is instrumental in many processes throughout the food industry. Getting the best from pH equipment requires consideration of a range of factors to achieve optimum efficiency and cost effectiveness
Earlee Products has announced major developments in the ongoing commercial trials of its ham process - Schinkentec.
A rapid cooling technique - spray crystallisation - may result in ingredients with reduced freezing-induced damage and consequently enhanced functional properties, compared with those frozen by other techniques.
Next-generation snack foods with taste appeal and specific health benefits are the first target of a new $18.4 million six-year research program.
Developed for blanching, cooking, freezing, and drying applications, Intralox's Series 800 Perforated Flat Top 29S belt affords easier cleaning and repair plus greater durability. Intralox's reinforced design saves labour and time, contributing to overall greater productivity.
The Optec inline milk product concentration detector uses optical technology to measure whiteness in the process stream thus determining milk content. The measurement technique relies on a light emitting source projecting a light beam into the process stream. This causes scattering of the light to a sensitive light detector which provides a concentration-dependent signal.
The Co-op in the UK is using its loaf with the announcement that it is launching 100% degradable plastic bread wrappers.
Recent developments in metal detection technology have made this quality-control process an increasingly important safeguard against contaminant food scares
The importance of handwashing in preventing the spread of infection is well documented particularly in the healthcare sector, but there is also a growing awareness of its relevance to food handlers