- 3D Printing
- anti-slip flooring
- Australian wine
- Australian wineries
- austrlaian charity
- cleaning systems
- data management
- Dock Levellers
- energy costs
- energy management
- energy savings
- food industry
- food manufacturers
- food manufacturers Australia
- Food Packaging
- Food safety
- health foods
- healthy food
- iba Munich
- ifm Australia
- ifm efector
- ifm expert
- Industrial internet of things
- Industry 4.0
- Internet of things
- Maxum Foods
- Newly Weds Foods
- packaging solutions
- SEW eurodrive
- SMC Pneumatics
- Stibo Systems
- thermo fisher
- Total Construction
- Vasse Felix
- women in industry
- Lost in the maize? The future for Aussie grain cooperatives is bleak
Long a favoured model for Australian farmers operating in a risky and precarious industry, cooperatives seem increasingly anachronistic as greater numbers move toward demutualisation. This is a mistake.
- Canada’s loss is Australia’s gain in Saputo bid for WCB
Canada’s destructive agricultural supply management policies could be its unwitting gift to Australia.
- Front of pack labelling – an update from the AFGC
Geoffrey Annison, deputy chief executive of the Australian Food and Grocery Council, provides an update on the progress surrounding front of pack nutrition labelling, arguing there’s still more work to be done.
- Blow moulding basics
Stephen Barter from the Australian Institute of Packaging sheds light on the best ways to approach blow moulding and the influence it can have on a package’s effectiveness.
- Chill out: anti-energy drinks make moves in Oz
Growth in the non-alcoholic beverages market has been dominated by energy drinks in recent years, and while there’s no sign that this will dissipate any time soon, an ‘anti-energy drink’ segment is gaining traction. Danielle Bowling reports.
- Cereal offenders – GLNC launches measureable whole grain content claims for 2014
Food magazine recently spoke to managing director of GLNC, Georgie Aley about the specifics of the Code of Practice for Whole Grain Ingredient Content Claims and why it was necessary for Australia to develop a voluntary standard that accurately communicated whole grain content levels to consumers.
- From Antarctica to Australia: How a whisky frozen in time was recreated
The story behind the creation of Mackinlay’s Rare Old Highland Malt Whisky is a tale that deserves to be told. Food magazine recently spoke with Whyte & Mackay’s master blender, Richard Paterson about the process of turning back the clock in his quest to recreate a 19th century whisky.
- From administration to innovation: how the Byron Bay Cookie Company got back to business
2013 didn’t start off too well for popular cookie manufacturer, the Byron Bay Cookie Company. In March, the company announced it had entered voluntary administration, but Rinoldi took the reins in July and got the brand back on its feet in no time.
- Climate change through the grapevine – how will a warmer climate affect our wine industry?
During a whirlwind agribusiness tour of South Australia, Food magazine was lucky enough to be able to meet some of Australia’s leading scientists in crop science and viticulture, whose research focuses on how the South Australian and Australian agricultural sectors can best prepare for a changing climate.
- Q&A with a Sail & Anchor brewer
We chat with Sail & Anchor brewer, Bill Hoedemaker, about Australia’s craft beer craze and the challenges of competing in a crowded market.
- The real cost of pesticides in Australia’s food boom
More than A$17 billion worth of crops grown in Australia annually is attributed to agricultural pesticides. That’s a staggering 68% of the A$26 billion industry, according to a recent Deloitte report.
- Coffee greenwashing works: study
Coffee labelled as “eco-friendly” can attract a premium, with consumers led to believe it tastes better, according to new research from Sweden.
- Reminiscing with Rutherglen
The history is palpable at Morris Wines, the Rutherglen winery where fifth-generation winemaker David Morris has just celebrated 20 years at the helm.
- Getting a breakfast brand off the ground: Q&A with Yousli founder
Paul Findlay, founder of muesli brand Yousli, talks to Food mag about the struggles of launching a food brand today and what makes Yousli unique.
- Food production in a warmer climate – what can Australia expect?
Dr Peter Hayman, leader of Climate Applications within the South Australian Research and Development Institute explains that although there are challenges, Australia has a lot of adaptive capacity when it comes to climate change.
- Foreign investment and the popularity test: does GrainCorp set a new precedent?
Inserted within the ADM-GrainCorp decision was a never-before-seen rationale for rejecting a foreign investment: the tenor of community attitudes and level of popular support. This seemingly minor caveat may radically change the way in which foreign investment reviews are conducted by the Coalition government in coming years.
- Toughen up: what Australia’s supermarket code could learn from the UK
The new draft voluntary code of conduct between supermarket giants Coles and Woolworths and their suppliers has so far elicited responses ranging from cynicism to cautious optimism.
- Libs vs Nats: GrainCorp stoush shows cracks run deep in the Coalition
The sale of GrainCorp is drawing attention to the fact that the Liberal-National Party coalition is not a single entity united in its approach to policy.
- Manufacturing powerhouse China lagging on brand awareness
China manufactures an enormous amount of consumer goods. But stigmatised as low cost, low quality products, Chinese brands have yet to make inroads into international markets.
- Informed consent: why some foods should carry a cancer risk warning
It’s time to begin making consumers aware of the cancer risk associated with regular consumption of particular foods and drinks, through front-of-pack warning labels.