- Air Liquide
- australian meat industry
- Food Business
- food manufacturing
- food metal detection
- Food processing
- Food waste
- Govt and regulation
- health and wellness
- Heat and control
- high pressure processing
- Maggie Zhou
- Materials Handling
- meat industry
- metal detection
- Sealed Air
The importance of traceability in your supply chain
An effective product traceability system will not only help prevent contaminated products reaching consumers in the event of a product recall, it will also help Australian food businesses protect their brands.
“May Contain” warnings … What do they really mean?
The injudicious use of ‘may contain’ warnings and the proliferation of their usage has resulted in the creation of yet another hazard for the allergy sufferer, writes Food Assist’s Ron Cossen.
How much is your supply chain’s carbon costing you?
Regardless of where your company is positioned in the food and beverage supply chain, the old saying “information is power” is still valid. Carbon prices are another area of business which managers need to understand to ensure the competitiveness and viability of their brand.
Energy drinks and sudden death: US regulators investigate
The US Food and Drug Administration (FDA) is investigating a series of deaths reportedly linked to the consumption of energy drinks and shots.
Food for thought: key challenges for our industry
Australia is well into deficit when it comes to its food processing trade, with total industry output dipping 4.5 percent for 2010-11 and the number of employees down by 2.2 percent. So why are things in such an apparently bad way?
Here’s a meaty question – are barbecues bad for your health?
As we settle into the barbecue season, it’s time to consider whether the meat on your grill is harming your health.
The rise and rise of niche brewed beers
With beer consumption in Australia at a 50 year low and mainstream beer manufacturers suffering a drop in sales, micro-breweries have noticed a gap in the market and working over-time to fill it.
What does ‘free range’ mean? Why the ACCC was right to knock back egg trademark
Monash University’s Stephen King discusses the ramifications of the ACCC’s assessment and rejection of the trademark on ‘Free Range’.
In vino veritas
The boom of the Australian wine market overseas has seen a rash of Chinese attempts at counterfeiting. Brent Balinski writes.
Where’s the freedom to choose free-range?
Griffith University’s Sally Healy discuss the concept of ‘free range’ and the possible misnomer of the term.
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.
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.
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.
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.”
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.
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.
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.
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.
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.
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.