Victoria boosts seasonal workforce

The Victorian Government is delivering further support for the state’s horticultural industry, providing an additional $19.3 million to support locals into jobs and cover the majority of the quarantine costs for Pacific Islander workers. Read more

Where does nanotechnology fit in the ingredients equation?

Up until 20 years ago, not much was happening in the field of nano technology as it related to food and beverages. However, in the past 15 to 20 years there have been a number of academic papers published, as well as references made, with regard to the technology and how it can be applied to this industry.

In the December issue of Food & Beverage Industry News, Dr Julian McClements – distinguished professor at Department of Food Science at the University of Massachusetts, adjunct professor, School of Food Science and Bioengineering at Zhejaing Gongshang Uni, China, and visiting professor, Harvard University, talked about the future of food. And part of that future included nanotechnology.

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Aoste’s Sustainable Packaging With SliceFresh

Over 70% of consumers are looking for sustainable solutions to make a difference in a world where plastics must be avoided as much as possible and with one of the most important values ​​of Belgian company Aoste was environmental sustainability, which leads the company to find increasingly efficient solutions to offer a sustainable alternative to improper use of plastic. Aoste has been producing high-quality meat products since 1976, such as Cooked ham, poultry, vegetarian slices, guaranteed by the best ingredients, expertise and careful preparation. Aoste products are genuine, without unnecessary additives, such as nitrites, dyes and flavours, replaced by vegetable alternatives, such as salt and spices that can ensure conservation, with a focus on an optimal taste experience.

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The spice of life – why ingredients are set to take off in 2021

Next year will be a watershed year for Australia’s oldest and largest ingredients’ supplier, Langdon, as it marks its 170th birthday. As with any successful business, passion for the product and constant innovation are keys to keeping a brand relevant and at the cutting edge of its industry. That is why Langdon has unveiled a new look featuring a refreshed brand mark, strapline and vision to deliver “A World of Taste”.

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Strategy before technology key to improving competitiveness with Industry 4.0 technology

Industry 4.0 and the Internet of Things have been buzzwords in the food and beverage industry for the past few years. Yet, as highlighted in a recent survey, uptake is still stagnant, with only 20 per cent of companies having implemented solutions that could help them become more efficient, productive and competitive using the technology. Even more worrying is another 40 per cent know that they would benefit from such initiatives but have yet to do anything about it. That leaves a huge 40 per cent who aren’t even thinking about doing anything at the present time.
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When working from home isn’t working

The concept of remote working has been around for a while – first introduced by IBM in the 1980s – but it skyrocketed in popularity in 2020 as a result of the COVID-19 pandemic. This option has gone from being a novel, sought-out benefit for many workers to becoming the norm, with some companies choosing to go fully remote in order to keep costs down and reduce the chances of infection. However, as top human resources experts have argued, this isn’t always the best-case scenario for some employees.

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Top 5 technologies transforming food

Alternative ingredients and digital tools are critical to weathering disruptions in the agrifood value chain. Smaller competitors are using digital tools, novel channels to gain market access, and other innovations to gain share, shaking up the entire agifood value chain. To help guide innovation in this space, Lux Research released its annual report, “Foresight 2021: Top Emerging Technologies to Watch.”

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