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Search 31.309 producers and exporters of Foods, beverages and agriculture productsFood Science Convention A Success
By Janelle SchreiberThe Australian Institute of Food Science and Technology Inc (AIFST)’s 39th Annual Convention took place at the Adelaide Convention Centre from 9 – 12 July and was proudly supported by CSIRO Human Nutrition, Australian Food and Grocery Council and Food Standards Australia New Zealand.
The Convention brought hundreds of key Australian food scientists and industry professionals together to discuss the latest issues and ideas in food science and technology.
South Australian food industry shines at AIFST Convention
By Michelle RawlingsKey players in the South Australian food industry were on show at the 39th Annual Australian Institute of Food Science and Technology Incorporated (AIFST) Convention in Adelaide this week. Flavour South Australia, the food industry association inc. was on hand to showcase the organization’s role in the development of the South Australian Food Industry and the support it provides to members.
Flavour South Australia aims to increase the economic benefits of food and the food industry to the state from the current $6.9 billion to $15 billion by 2010.
Minister congratulates food industry
By Michelle RawlingsThe Hon Christopher Pyne MP, Minister for Health & Ageing, has congratulated the food industry for donating a record nine million kilograms of food this financial year to the hunger relief charity Foodbank.
Mr Pyne, in opening the 39th Annual Australian Institute of Food Science and Technology Incorporated (AIFST) Convention at the Adelaide Convention Centre yesterday said Foodbank had distributed the food to more than 1500 welfare agencies around Australia, providing 12 million meals for people in need.
David Williams wins AIFST Award of Merit
By Michelle RawlingsDavid Williams, a Fellow of AIFST and recently retired Managing Director, Symise Pty Ltd has been awarded the prestigious 2006 Australian Institute of Food Science and Technology Inc (AIFST) Keith Farrer Award of Merit.
The award is made for outstanding achievements in and contributions to food science and technology in the wide areas of research, industry and education, and recognizes contributions that further the aims and objectives of the Institute.
INNOVATION SUCKS
By Michelle RawlingsSipahh, an innovative straw that has children sucking up energy and vitamins in twenty one countries around the world has won the coveted Australian Institute of Food Science and Technology (AIFST) Incorporated Food Industry Innovation Award.
Sipahh was launched in Australia in September 2005 by Unistraw. Sippahh has the potential to add flavour, energy, vitamins and other supplements to liquid sipped through it.
Nutrigenomics: is there a market for personalised nutrition?
By Dr Kathie WrickThe Human Genome Project was a significant breakthrough in gene
technology, but will it have an impact on the food and supplement industry?
Many think of the much celebrated research effort to identify all the genes that humans possess as something that will only benefit the pharmaceutical industry’s drug development efforts. It may be hard to believe, but the technologies that have emerged from the massive effort to identify human genetic make-up have spawned research tools as well as patented testing methods that in turn are being used to help consumers understand their dietary needs based on their own genetic profiles that determine their risk (or lack of risk) for chronic disease.
New food products from around the world
By David Jago
The total number of new product introductions was up globally in
2005 compared with the previous year, but 2005 was characterised by a high percentage of line extensions – new flavours and varieties added to existing lines – rather than genuinely new products. Nevertheless, looking globally, 2005 saw the launch of a number of innovative new products featuring new ingredients, new claims, new
positioning or new packaging.
Foreign body, detection & renoval
By Dr. Mike EdwardsAforeign body can be defined as anything that a consumer perceives as being alien to his or her food, and it is the perception of the consumer that is all important since not all foreign bodies are in fact alien, yet all have the potential to give rise to a consumer complaint. Hence, foreign bodies can range from items that are demonstrably alien to the
food, such as pieces of glass, metal or plastic; through items related to the food, such as fragments of bone in meat products; to part of the food itself, such as crystals of sugar or salt that are mistaken for glass.
Gluten free products from Finland
By Maureen Byrne
Moilas Oy has been producing gluten free products for 20 years, and has a dedicated factory, turning out everyday foods such as pizzas and cakes that will delight the growing number of Coeliacs across Europe. For the estimated 1% or more of consumers in Europe that have Coeliac disease (intolerance to the gluten found in wheat), the choice of foods has not always been great. But Moilas Oy, situated in the north of Finland,.........
...morePassionate about potatoes
By Maureen Byrne
Added value is the name of the game at Aviko, where the humble potato is turned into a wealth of convenient
and tasty products such as French Fries, Wedges, Mash, Sautées, Rosti, and much more.
In the heart of the Dutch countryside, in an area traditionally known for its potato crops, an imposing factory that was
established 43......