In the crowded and rather lucrative bottled water market, standing out on supermarket shelves takes effort and ingenuity.
The Smith's Snackfood Company at Tingalpa in Queensland has reduced its water consumption by 16% through best practice water use on site.
Having only recently digested the fact that some chocolate is good for us, could it be possible that it might be even better than we thought? The answer is a resounding yes if the work of producer, Barry Callebaut, is anything to go by.
NZ lamb mince, being sold in England, has been found to have four times the legal level of added water by British food technicians checking the products.
The recent approval for the use of stevia as a food and beverage ingredient in Australia and NZ has resulted in a torrent of speculation about the potential for its use in the US and EU markets, both of which currently do not permit it.
Victorian-based Cool Change Natural Spring Water has launched Australia’s first spring water packaged in a bottle made from plants, as they seek to go green in an industry often criticised for its lack of sustainability.
At the end of May 2007, GEA Process Engineering was awarded the contract to build a green field milk powder plant for Synlait Milk.
Chr. Hansen expands its palette of natural colors with a new hibiscus extract aimed at the growing market for naturally colored drinks.