Griffith University's Sally Healy discuss the concept of 'free range' and the possible misnomer of the term.
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Changes at the chocolate factory
“Look, in the last 12 months, there won’t be nothing we don’t touch and improve with efficiencies in manufacturing,” Klark Quinn, the 30-year-old in charge of overhauling the iconic confectionary maker Darrell Lea and making it profitable again said.
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Water water everywhere: should Australia adopt WHO bottled water standards?
Australia’s bottled water representative body wants local producers and sellers to adopt the World Health Organisation (WHO) limits for chemicals in bottled water.
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The new Sicily: DPI heat maps used to produce quality blood oranges in Australia
The Italian influences on Australia’s eating habits have become so ingrained in our diets that we forget where they started.
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Accessing the market with innovation
“If you combine the over-50’s with the number of people with arthritis or a disability, that means one in two are facing some kind of restriction with opening packages.”
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Whispering sweet nothings: the evolution of the confectionary industry
The world of confectionary is filled with fun and excitement, shiny packaging and bright colours. But there'a also a lot of serious work going on in the industry.
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The problem with gluten is…
One in every hundred Australians are affected by Coeliac disease, but 75 per cent are undiagnosed, meaning that about 160,000 Australians have coeliac disease but don’t yet know it.
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Good culture: how the rise in yoghurt consumption is helping Aussie farmers
Yoghurt is one of the fastest-growing food categories in Australia, and the increased consumption is not only improving health, it's helping Aussie farmers.
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How one little ingredient is reducing spina bifida rates in Australia
Imagine a life where you were paralysed below the waist, you couldn’t go to the bathroom on your own and your brain did not allow you to function normally for your age.
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When it comes to juice, keep it simple, stupid
Fruit drink, fruit concentrate, fruit flavouring, but where's all the real, proper juice? Some companies are going back to basics with their juicing, and consumers can't get enough.
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Is food safety getting worse?
New sources of contamination constantly arise from recycling efforts, product reformulation, product counterfeiting, and other malicious and non-malicious sources.
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Q&A with Gordon Slater, Byron Bay Cookie Company chairman
Gordon Slater, chairman of local manufacturer Byron Bay Cookie Company, speaks to Manufacturers' Monthly about the company's transition from hand-made to machine production, and the important role exporting plays in its future growth plans.
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Are you ready?
Ready meals are not what they used to be.
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Are food companies ignoring safety warnings?
Picture this scenario: Company A experiences an outbreak of something in its food which causes masses of its products to be recalled, resulting in huge losses for the company’s profits, production and reputation.
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More children with eating disorders: confused by anti-obesity messages
Everyday we are bombarded with more statistics about the increasing rate of obesity in Australia, ways to curb obesity and information about what the government is going to do about the epidemic.
But there is a section of society, at the complete other end of the scale, that we are forgetting.
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Supermarket dominance “extreme capitalism”: Dick Smith
Dick Smith has slammed the supermarket dominance in Australia, labeling it “extreme capitalism,” and likening it to terrorism.
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Twinkies manufacturer files for bankruptcy: sign of the US getting healthier?
In what could be an indication Westerners are taking the health messages about obesity seriously, the US baking company which makes Twinkies and Ding Dongs has filed for bankruptcy.
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Australians don’t like beer anymore?
The popularity of imported beers and cider is making it increasingly difficult for Australian brewers to stay afloat.
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Obesity the new smoking?
Australia’s obesity crisis has been labelled “the new smoking” by health experts and industry bodies are warning people to know the health risks associated with being overweight.
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Do Australians need more transparency on modern farming practices?
Australian farm groups could take on a US initiative to build public trust in farming to address consumer concerns about modern agriculture and food production.
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