Food & Beverage Processing Feature Articles for Australian Industry

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New CSIRO soybean a hit in Japan 4/12/2010

A new soybean variety from CSIRO is gaining popularity in Japan due to its enhanced suitability as an ingredient in traditional Japanese dishes.

ARS scientists develop self-pollinating almond trees 4/9/2010

Self-pollinating almond trees that can produce a bountiful harvest without insect pollination are being developed by Agricultural Research Service (ARS) scientists.

Lamb's carbon footprint found 4/7/2010

The first major study to look at the carbon footprint of lamb shows that each 100 gram portion of New Zealand lamb exported to Europe creates 1.9kg of CO2 equivalents and that 80 ...

Email invasion causes stress 4/6/2010

The much-touted "work/life balance" has been found to be riddled with paradox with new research showing work-related email invading workers' homes and leisure spaces, causing stress, ...

Barcode application tracks allergies 4/6/2010

Allergy sufferers could soon be able to use their iPhone to scan a food's barcode at the supermarket to determine whether it's safe to eat.

CEOs step up to take direct action on women in top jobs 4/1/2010

Members of the Business Council of Australia will be at the forefront of boosting the numbers of female CEOs and CFOs in the ASX top 200 under an initiative launched at the BCA’s ...

Chem discovery may revolutionise cooking oil production 3/31/2010

A Queen's University chemistry professor has invented a special solvent that may make cooking oil production more environmentally friendly.

Global rise in gluten free 3/30/2010

The number of products marketed as gluten free is continuing to rise globally, with a further double-digit growth recorded in 2009.

Feedlot beef helps greenhouse 3/25/2010

Beef produced in feedlots has a smaller carbon footprint than meat raised exclusively on pastures, according to the surprise results of a UNSW study of the environmental impacts of ...

Roadblocks on the path to GM superfoods 3/25/2010

GM foods engineered to contain high levels of nutrients could be a neat solution to micronutrient deficiencies in poor countries, but there are many scientific, social and political ...

Waste disposal services to capitalise on new technology 3/24/2010

A hole in the ground is no longer seen as a fitting or final resting place for Australia’s rubbish. Recycling, reuse and production of energy from waste is increasing. For the $8.9 ...

CSIRO helps unmask a devastating crop disease 3/22/2010

As part of an international consortium, CSIRO scientists have played an important role in uncovering groundbreaking new information about Fusarium – a fungus capable of devastating ...

Employers urge limits on unfunded award wage rises 3/22/2010

The Australian Chamber of Commerce and Industry (ACCI) will support conditional increases of between $10.50 and $12.50 per week to award wages in the Annual Minimum Wage Review.

CSIRO and Bayer to focus on sustainable crops 3/19/2010

CSIRO and Bayer CropScience are embarking on a new two-year research program designed to assess the sustainability of new generation crops.

Recycled AC cuts emissions 3/18/2010

New Curtin University of Technology research has shown that it may be possible for business to save the environment and money at the same time by remanufacturing compressors for ...

Organic produce & bottled water get a boost 3/18/2010

Health-conscious consumers are behind two industries identified by IBISWorld as among the fastest growing over the past decade.

Peregian Springs urban recycled water project 3/10/2010

Innovative technology has made recycling and the reuse of wastewater a possibility at a new development project on the Sunshine Coast in Queensland.

ACCI research promotes higher apprenticeship retention 3/9/2010

Australia needs to stem the flow of apprentices not completing their apprenticeships if we are to meet future skills needs, according to research currently being conducted by the ...

Confectionery trends create new 'sweetscapes' 3/9/2010

The sweet tooth has become more sophisticated and demanding as consumers seek comfort and delight in today's confections and desserts.

Cutting the salt while keeping the taste 3/3/2010

Food manufacturer initiatives in salt reduction have continued to gather momentum in recent years, according to the Innova Database, which recorded nearly 3,000 global food and drink ...

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