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POULTRY-PROCESSING

What a water-full world

Friday 05 December 2008

In the crowded and rather lucrative bottled water market, standing out on supermarket shelves takes effort and ingenuity.


Foods of the future

Friday 05 December 2008

While Cheerios and chicken may be popular today, business information analysts IBISWorld have released their forecast for what consumers will be piling into shopping trolleys in five years' time.


Baiada's breath bated for business buy-out

Monday 24 November 2008

Poultry processor, Baiada Poultry, has reached a deal to buy Bartter Enterprises/Steggles Foods from the founding Bartter family.


Delivering safety standards

Monday 10 November 2008

Melamine in infant milk; animals sick with viruses; e-coli on fresh vegetables - anxiety over the safety of what we put in our mouths and feed to our families has justifiably reached new heights around the world, sparking fresh government regulations and laws.


Campylobacter outbreak prompts FSANZ to action

Tuesday 08 July 2008

Concern over food poisoning caused by chicken meat has heightened, leading to new production and processing standards for the poultry industry.


Ilapak and Linco Food Systems team up

Friday 04 July 2008

Wrapping and packing machinery supplier Ilapak has terminated distribution with TNA and appointed Australian agent Linco Food Systems to operate in the New Zealand market through The Sutton Group.


Meat portioner aids food safety

Saturday 01 December 2007

Food Processing Equipment is the sole distributor in Australia and New Zealand of US-based manufacturer Stork Townsend’s advanced, low-pressure portioning machine.


Automated temperature control systems

Tuesday 06 November 2007

New Zealand-based food technology company IBEX has won an award based on its temperature control system and export success.


The Advantages of Vacuum Tumbling

Tuesday 31 July 2007

The purpose of this document is to educate meat, poultry and seafood processors of all sizes about the advantages of vacuum tumbling — a newer method of brining/marinating meat, poultry and seafood to produce ready-to-cook, value-added products. The advantages of vacuum tumbling will be reviewed,


Ready Meals Award

Monday 29 January 2007


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