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- 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
- Major breweries experience record-high M&A
Merger and acquisition (M&A) activity has long been a fixture of alcoholic beverage industries. Recently, major producers, particularly breweries, have begun consolidating their operations more frequently than previous years. The effects of these consolidations have radically transformed the market for alcoholic beverages throughout the 21st century. Due to the pervasiveness of alcohol consumption, alcoholic beverage producers … Continue reading Major breweries experience record-high M&A
- Industry winning the fight against better food labelling
Most people doing their grocery shopping are probably blissfully unaware of the industry lobbying and backroom politics that determines what information appears on food labels. So let’s start with some background. For almost two years, a Commonwealth government-led initiative involving public health and consumer groups, industry organisations as well as state government health authorities has … Continue reading Industry winning the fight against better food labelling
- Australian sugary drinks tax could prevent thousands of heart attacks and strokes and save 1,600 lives
Last month the United Kingdom announced a sugar tax on soft drinks. The tax will come into effect in 2018, with the funds to be used to address childhood obesity. The move has been applauded by public health groups internationally. Unsurprisingly, the tax is strongly opposed by powerful groups in the food industry, and the announcement resulted in shares in Coca-Cola temporarily … Continue reading Australian sugary drinks tax could prevent thousands of heart attacks and strokes and save 1,600 lives
- The top five trends in product ID for 2016
Product identification is an increasingly essential feature of logistics operations. Mark Dingley looks at how it will develop and evolve this year. Product identification is continuously evolving. Sometimes the advances are small, sometimes they are quite obvious. Sometimes they are technology specific, and sometimes they relate to an entire production line, supply chain or industry. … Continue reading The top five trends in product ID for 2016
- Why you shouldn’t wrap your food in aluminium foil before cooking it
by Ghada Bassioni If you’re baking fish, roasting vegetables or preparing a piece of meat for dinner tonight, chances are that you’ll wrap your food in aluminium foil. What you may not realise is that some of the foil will leach into your meal – and this could be bad for your health. Research that … Continue reading Why you shouldn’t wrap your food in aluminium foil before cooking it
- All our food is ‘genetically modified’ in some way – where do you draw the line?
by James Borrell. In the past week you’ve probably eaten crops that wouldn’t exist in nature, or that have evolved extra genes to reach freakish sizes. You’ve probably eaten “cloned” food and you may have even eaten plants whose ancestors were once deliberately blasted with radiation. And you could have bought all this without leaving the … Continue reading All our food is ‘genetically modified’ in some way – where do you draw the line?
- Woolworths private label strategy will play directly into the hands of Aldi
Woolworths’ plan to rebrand its private label ranges in an attempt to meet changing shopper demands and combat the growth of Aldi will simply play into the hands of this German discounter.
- Let’s stop with the frozen food snobbery
It’s fair to say that frozen food has a bit of an image problem. One in three Britons believe it is inferior to fresh food, and 43% say that nothing could persuade them to buy more frozen fare. Confidence in the sector was further knocked by the infamous horsemeat scandal.
- Veggie is the most low-carbon diet, right? Well, it depends where you live
It is often claimed that a vegetarian diet is better for the environment, because grazing animals such as cattle and sheep produce a lot of methane, a far more potent greenhouse gas than carbon dioxide
- Retail outlook: big retailers feel the pressure of new challengers
Aldi will continue to steal market share from Wesfarmers and Woolworths more so if the companies continue with old strategies and don’t think of a way to innovate the retail space.
- A heat exchanger Furphy worth believing
Furphy Engineering has a new reason to feel unique. It is the only local manufacturer using laser welding to manufacture ATEX plate heat exchangers.
- Forget children, self-regulating ads only helps the food industry
The food industry’s commitment to actually reducing inappropriate food marketing to children is called into question by a paper published today in the open-access journal PLOS ONE.
- Global food production threatens to overwhelm efforts to combat climate change
The global warming potential of methane and nitrous oxide is 28 and 265 times greater than that of CO₂, respectively.
- City fringes locked in battles over broiler farms
As more chicken meat is produced, and in ever more technologically intensive ways, conflicts over farm applications inevitably unlock community disquiet about factory farming.
- Technical feature: Pumping hot cooking oil
The most important characteristics of a hot cooking oil pump.
- Powerful supermarkets push the cost of food waste onto suppliers, charities
At a time when one billion people globally experience hunger, as much as 50% of all food produced – up to two billion metric tonnes – is thrown away every year
- Manufacturers benefit from making their own nitrogen
It’s not surprising more and more manufacturers are investing in innovative systems so they can generate their own nitrogen on-site.