- Beverage packaging
- Food & Beverage Industry Awards
- food colourings
- food labelling
- Food Packaging
- Food safety
- Food waste
- gluten free
- Health And Hygiene
- Impact Awards 2017
- Industry 4.0
- Mark Emmett
- Motors And Drives
- Paddock to Plate
- Research and Development
- water analysis
- Water Treatment
- Explainer: the good, the bad and the ugly of botulinum toxin
It might be fine for us to inject ourselves with Botox in a quest for eternal youth, but when the microorganism that produces this potent toxin is found in whey powder, there’s reason for great concern.
- 24 hours with Caramelicious
Breena Tremsal from French caramel brand, Caramelicious, explains what life is like at the helm of a small, family run food manufacturer.
- Carbon footprint of the US dairy industry [infographic]
In this infographic, we have taken a look at the carbon footprint of the US dairy industry, and how whey, traditionally seen as a waste product, can be turned into something much more valuable.
- Oils ain’t oils – why extra virgin olive oil is so important to Australia
Australia’s finest extra virgin olive oils were on display at the inaugural Fresh Extra Virgin Olive Oil festival (FEVOO) located at The Sydney Mint earlier this month.
- Low carb diets grind my grain: journo’s rant
There is such an abundance of vapid, obsessive chatter over why a bowl of pasta or a piece of bread is so threatening to our figures that seems people have completely lost touch with what constitutes good nutrition.
- Affordable fresh food for every Australian child – regardless of their postcode
I want to make a call – draw a line in the sand and urge both sides of politics to consider adopting a new and bold promise for this coming election.
- Be clear with claims: editor’s rant
Yes I’m a proud advocate for Australia’s food manufacturing industry, but first and foremost I’m a consumer. We all are.
- The sodium shake – why food manufacturers need to reduce salt levels
As obesity rates continue to rise throughout the country, Australian consumers are becoming increasingly concerned about salt levels in food – in particular, food products targeting children.
- Study links high-energy food and drinks with bowel cancer
Consuming a lot of high-energy junk foods and fizzy drinks is associated with a higher risk of colorectal cancer, according to new research published in the European Journal of Cancer Prevention.
- FactCheck: is Australia losing one manufacturing job every 19 minutes?
Is it true that Australian manufacturing has had a particularly bad five years compared to the past? And to put that in some context, how has manufacturing fared in other industralised countries?
- Organic certification – what is the cost of clean production?
Cited as one of the nation’s top five growth industries by the Biological Farmers of Australia, the Australian organics industry has gone from strength to strength over the past decade.
- Don’t let pest management eat away at you
Pest management is a dirty word for some food manufacturers. They don’t like to talk about it, and they don’t like to admit that it’s an integral part of their business.
- Container deposit laws: cleaner, more sustainable
Container deposit schemes are the only proven way to eradicate drink containers from litter. In South Australia the scheme removes and recycles 80 percent of cans and bottles, twice that of normal roadside recycling.
- The ‘free to roam’ case – why perceptions matter for misleading claims by business
The Federal Court of Australia has brought down its decision in the ‘free to roam’ case. The Court has clarified that our consumer protection laws are about, well, consumers.
- British-Indian chef spices up Coles’ shelves
Coles is stocking a new range of Indian curry sauces on its shelves, created by British chef Anjum Anand.
- The best of the best, a day at the Sydney Food and Wine Festival
The annual Sydney Good Food and Wine Festival took place last weekend, attracting thousands of food lovers from across the state.
- Why market forces don’t protect animal welfare
Some think market forces will be enough to bring about change, but I would argue that productivity and animal welfare are not always compatible.
- New facility gives Garlo’s a bigger slice of the pie market
Family-operated, Garlo’s Pies has gone from strength to strength since opening its first retail pie shop in a 60 square metre premises in Sydney’s Maroubra in 2001.
- A passion for ﬂavour – a tour inside the new Flavour Makers facility
When I first stepped foot inside the new Flavour Makers Braeside factory on a rainy Melbourne morning, I was immediately hit with the tremendous sense of pride which seemed to be emanating from the walls of the barely three week old facility.
- 24 hours with Pitango
Wade Gillooly, general manager at fresh chilled organic soups and meals brand, Pitango, runs us through a day in the life of a food manufacturing professional.