- 3D Printing
- Building Services
- craft beer
- energy efficiency
- energy management
- Food and Logistics
- Food Packaging
- Food safety
- Food waste
- Fruit and vegetables
- Health & Safety
- Motors And Drives
- processing plants
- snack foods
- Waste water
- Brewer goes for smooth-surface motors in the malt house
Long ago, modern malt houses switched to large mechanical turners, which enable production volumes of tens of thousands of tons per year.
- Millennials and their snacking preference
Millennials love to snack. In fact, many millennials see snacking as a necessity and snack foods make up the dominant meal of the day for many in this generation. They are more likely to snack four times or more a day, according to Mintel research. In addition, they are expected to have a major impact … Continue reading Millennials and their snacking preference
- ISO standards and safety – can you afford to be without?
Eliminating and reducing risk in terms of manufacturing safety is of utmost importance, with ISO13849-1 setting the standard.
- Automation and craft beer making
Automation can play a major role in lifting production and increasing profits for craft beer brewers.
- Skycargo delivering for perishable food producers
Australia’s advanced logistics is helping perishable producers get a leg-up in the Middle Eastern Market.
- Food safety and the laws of attraction
New magnetic separation technology is set to save food and dairy manufacturers from detrimental product recalls. Braden Goddin (pictured below), Product Manager for Aurora Process Solutions, has the unpleasant task of sitting down with food producers and talking about product recalls. “It’s a difficult topic to bring up,” he said. “A recall is one of the worst … Continue reading Food safety and the laws of attraction
- Built for success – plant design in the food & beverage sector
Plant design should be one of the first things food makers consider when looking to maximise operational efficiency. Getting the right design is all about asking the right questions.
- The science of spaghetti
A PASTA industry more than 15,000km from Italy is thriving thanks to a unique collaboration between farmers, durum wheat researchers and a major food manufacturer. Almost no durum wheat was grown in southern Australia until the 1990s when Adelaide-based San Remo Macaroni Company and a handful of growers approached the University of Adelaide about developing … Continue reading The science of spaghetti
- Beneo Foods looks to satisfy a sweet tooth – the healthy way
Desserts hold a special place in our hearts – and on the dining tables – of Asian households.
- The power of efficient food processing
In light of Australia’s bid to reduce its carbon emissions by 2030, Steven Impey takes a look at how the food-processing sector is reacting to changing views on energy cost.
- Dysphagia no longer a bitter pill to swallow with 3D printed food
From tiny bird houses to car parts and even miniature models of yourself – 3D printing is fast becoming more accessible and easier to use than ever before. But did you know that you can 3D print food? CSIRO’s meat research leader, Dr Aarti Tobin, is working on dysphagia that could one day be helped by 3D … Continue reading Dysphagia no longer a bitter pill to swallow with 3D printed food
- Turning environmental problems into profit
CST Wastewater Solutions will showcase successful waste-to-energy technologies at foodPro 2017 in Sydney from July 16-19.
- Automation in the meat sector
While automation of the meat sector has always proved difficult, progress is being made. Matt McDonald caught up with Tony Randall from SMC to hear about the latest steps forward in this area.
- Viewpoints: is saturated fat really the killer it’s made out to be?
A recent editorial in the British Journal of Sports Medicine dismissed the widely held belief that a diet rich in saturated fats increases our risk of heart disease as “just plain wrong”. The authors concluded we have been concentrating on reducing one type of fat in our diet when instead we should be promoting a … Continue reading Viewpoints: is saturated fat really the killer it’s made out to be?
- The protein gap – nutritional science’s biggest error
In the three decades following World War II it became an almost universal belief of nutritional scientists that protein deficiency was the most serious and widespread dietary deficiency in the world.
- PE bags giving powder-type food makers a competitive edge
Twelve years ago, packaging with Polyethylene (PE) bags was only possible for coarse particle food products. In 2005, the introduction of new technology gave manufacturers of powder-type foods the opportunity to take advantage of this excellent packaging material. PE bags are waterproof, UV resistant and clean. As such, companies that use this packaging material using … Continue reading PE bags giving powder-type food makers a competitive edge
- Food as medicine: how what you eat shapes the health of your lungs
This article is part of a three-part package “food as medicine”, exploring how food prevents and cures disease. Read other articles in the series here. We all understand that eating too much of the wrong foods – those that are high in energy and low in nutrients, such as fast foods, processed foods and takeaways … Continue reading Food as medicine: how what you eat shapes the health of your lungs
- Sustainable shopping: here’s how to find coffee that doesn’t cost the Earth
Shopping can be confusing at the best of times, and trying to find environmentally friendly options makes it even more difficult. Welcome to the first instalment of our Sustainable Shopping series, in which we ask experts to provide easy, eco-friendly guides to purchases big and small. The morning coffee ritual is serious business; Australians drink … Continue reading Sustainable shopping: here’s how to find coffee that doesn’t cost the Earth
- Food as medicine: your brain really does want you to eat more veggies
Observational studies show that diets high in vegetables, fruits, other plant foods, and good-quality proteins are associated with reduced depression.
- Food as medicine: why do we need to eat so many vegetables and what does a serve actually look like?
This is the first article in a three-part package “food as medicine”, exploring how food prevents and cures disease. Most Australian adults would know they’re meant to eat two or more serves of fruit and five or more serves of vegetables every day. Whether or not they get there is another question. A recent national … Continue reading Food as medicine: why do we need to eat so many vegetables and what does a serve actually look like?