- beer and wine
- Big business
- Food Business
- food labelling
- food manufacturing
- Food Packaging
- Food processing
- Food safety
- Govt and regulation
- health and wellness
- high pressure processing
- Maggie Zhou
- Materials Handling
- Sealed Air
- St.George Bank
- supply chain
- Total Construction
- Unleashed software
Natural sweeteners making their mark on soft drink market
Soft drinks accounted for 20 per cent of global launches featuring stevia in the 12 months to the end of March 2016.
Advertising has the power to make children fat and this needs to stop
More than 60% of UK adults are obese and one in five children start school already overweight – rising to around one in three once children hit the ages of 10 and 11.
New food logistics technologies deliver the goods
Zebra Technologies has a simple solution to an otherwise complex question: How can value be added to the process of food transportation?
Can we be Australian without eating indigenous food?
In short, European Australians lived on, not in, this continent. This culinary determinism is the most material evidence of the disjunction between where we are, and what we eat.
Milk price cuts reflect the reality of sweeping changes in global dairy market
A perfect storm has emerged across the major dairy producing nations which will result in a long term significant reset of dairy economics across the globe.
Mind the doughnut: emotional eating is a habit that can start in childhood
Food can be an extremely effective tool for calming young children. But what are the effects of using food as a tool to deal with emotions like boredom or sadness?
The importance of cyber hygiene
Manufacturers are being urged to regularly asses their network infrastructure, and to close all possible opportunities for hackers. Alan Johnson reports.
Lessons from living below the extreme poverty line on $2 a day
I joined 8,500 Australians on the charity challenge last week to live below the extreme poverty line, spending just $2 a day on food for five days.
Management backs environmental initiatives, but needs proof of payback: survey
Australian management is keen to pursue environmental excellence through green energy and waste water initiatives but wary of unproven operators who promise much while delivering little.
A 4 step guide to smart energy management
Having the right energy strategy can improve reliability and sustainability while reducing energy bills as Nicolas Larue reports.
Taking the lead in food safety
With food safety and the presence of food-borne hazards such an important issue in today’s food and beverage industry, manufacturers around the world are taking note of Atlas Copco’s recent accreditation to ISO 22000, the first air compressor company to do so. While not defining air quality as such, ISO 22000 is an important food … Continue reading Taking the lead in food safety
‘Living here will make you fat’ – do we need a public health warning?
Governments have invested billions in efforts to prevent obesity, yet Australians keep getting fatter, especially in areas of socioeconomic disadvantage.
Is the dairy industry in Australia set to sour?
Over the past 10 years, the Australian dairy industry has performed something of a miracle considering the various circumstances it faced. Sam Murden asks if this is likely to continue.
Packaging innovation for the food industry
Packaging solutions such as grab-and-go packaged produce or fresh meat products that can go straight from the retailer’s chiller case into the oven or microwave are growing in popularity.
Austral Fisheries reaping the benefits of ERP software
Recent developments included moving Greentree to the cloud and equipping Austral’s sales staff with Greentree-4Sales, for greater efficiency on the move.
Kitchen Science: bacteria and fungi are your foody friends
As you savour the aroma of a piece of Roquefort cheese, have you ever considered the extraordinary contribution made by the microscopic creatures that have worked so hard for your pleasure?
Why it’s impossible to actually be a vegetarian
In case you’ve forgotten the section on the food web from high school biology, here’s a quick refresher. Plants make up the base of every food chain of the food web (also called the food cycle). Plants use available sunlight to convert water from the soil and carbon dioxide from the air into glucose, which gives them … Continue reading Why it’s impossible to actually be a vegetarian
High fat and sugar diets stop us from feeling full
When we eat a meal, we take for granted that we should feel full afterwards. But eating a diet high in sugar and fat makes it harder for our body to tell if we are full or not. The typical diet in Western societies consists of highly processed, highly palatable foods, with lots of saturated … Continue reading High fat and sugar diets stop us from feeling full
Bread like chaff and putrid rations: How WW1 troops obsessed over food
Many of us will be making Anzac biscuits this Anzac Day, paying homage to an apocryphal story of soldiers in the first world war and the comfort afforded by these gifts sent from home. While the provenance of this most iconic of war food is debatable, we can learn a lot about what soldiers really … Continue reading Bread like chaff and putrid rations: How WW1 troops obsessed over food
Sustainable diets: What you need to know in 12 charts
We are what we eat, and what we eat has a profound impact on the planet. When people think about food and sustainability, they typically focus on how the food is produced. Is it, for example, locally sourced, GMO-free, pasture-fed, organic or certified? Just as important, however, is the question of what is eaten. What … Continue reading Sustainable diets: What you need to know in 12 charts