Meat

News

  • AIFST supports student food development

    The student creators of a high fibre, gluten free pumpkin and spinach snack and a chocolate banana ravioli dessert are this year’s finalists in the seventh annual Australian Institute of Food Science and Technology (AIFST) Student Product Development Competition.

    April 17, 2008 0 comment

  • Australian Wagyu to be served in Washington

    Following Prime Minister Kevin Rudd’s visit to Washington this week, Queensland-based Pure Blue Meats will now exclusively supply Australian Wagyu to Blair House, Washington’s official state guest house.

    April 7, 2008 0 comment

  • Improved flameproof safety mixers

    Mixquip Clamp-on agitators are now being fitted with improved safety and flameproof motors as part of their extensive range of mixing equipment.

    April 3, 2008 0 comment

  • Australians positive about safety of food supply

    Almost 65% of Australians feel that food safety was the same or had improved during the previous year, according to the Food Standards Australia New Zealand (FSANZ) Consumer Attitude Survey launched today.

    April 2, 2008 0 comment

  • NZ’s primary sector graduates

    A record number of qualifications related to New Zealand’s important land-based industries will be awarded at Lincoln University’s 2008 Graduation Ceremony in Christchurch Town Hall on Friday 4 April.

    March 28, 2008 0 comment

  • X-Ray food inspection system at foodpro 2008

    Accuweigh will be displaying AST’s XP-3000 series X-Ray food inspection systems at the food & beverage industries most prestigious event.

    March 19, 2008 0 comment

  • Evolutionary price-weigh label

    Hally Labels has launched P3 – an innovative solution for perishable food products requiring a price-weigh label.

    March 17, 2008 0 comment

  • Meaty issues sliced and diced

    Some of the world’s premier food processing machinery will be showcased at foodpro 2008 in July.

    March 7, 2008 0 comment

  • Guide to cost-cutting solutions

    An online guide for food manufacturers in search of ingredients solutions to limit the impact of soaring raw material prices has been launched.

    March 7, 2008 0 comment

  • Pizzas earn Heart Foundation tick

    Pizza lovers who like to take care of themselves can now eat the first Heart Foundation tick-approved pizzas at Crust.

    February 25, 2008 0 comment

  • Cranberries fight food poisoning

    Researchers at the University of Maine in the US have found that adding natural cranberry concentrate to raw minced beef can significantly reduce the growth of common foodborne pathogens.

    February 19, 2008 0 comment

  • Baby food processors return to the simple life

    In the baby food sector, manufacturers are taking the ‘less is more’ approach to their processing in line with demand for less processed, nutrient-rich baby food that resembles home-made varieties. Celia Johnson writes.

    February 14, 2008 0 comment

  • Increased sales result from happy win

    After winning the FOOD Challenge Awards’ Meat and Smallgoods category in 2006 with its Braised Lamb Shanks, Food Solutions was again excited to become a finalist in the FOOD Challenge Awards.

    February 13, 2008 0 comment

  • Wal-Mart suppliers must comply

    Wal-Mart has announced that suppliers of its private label and other food items, like produce, meat and fish, must comply with standards recognised by Global Food Safety Initiative (GFSI).

    February 8, 2008 0 comment

  • Pouch-cooling success

    A company with a pasta cooling challenge has used Lyco Manufacturing’s equipment to solve their problem.

    January 31, 2008 0 comment

  • Scales made with hygiene in mind

    Sartorius offers the Combics Food Scale, manufactured in accordance with theguidelines set out by the European Hygienic Equipment Design Group.

    January 30, 2008 0 comment

  • Increasing meat recovery

    A high speed meat trimmer reduces operator effort.

    January 17, 2008 0 comment

  • Ingredients co. extends its reach

    Bronson and Jacobs launched a new branch in Santiago, Chile, at the end of 2007.

    January 16, 2008 0 comment

  • Enzyme aids product formation and shelf life

    The meat-binding system from the MeatZym series is a new development in the field of Stabilising Systems.

    January 15, 2008 0 comment

  • Dropping the salt

    Food manufacturers are fortifying foods, lowering the fat content and moving towards low GI and organics, but what are they doing about reducing salt? Celia Johnson writes.

    December 14, 2007 0 comment