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... for the first time in its 100 year history, the international association for food protection (iafp) is bringing its international forum to australia ... the securing global food safety conferencence is to be held on 26 – 28 september 2011 in melbourne ... the event also incorporates the 14th australian food microbiology conference, and is presented by the iafp, the australian institute of food science and technology inc (aifst) and the international commission on microbiological specifications for food (icmsf) ... the conference provides food safety professionals with a forum of international and local expertise in which to exchange information and learn more about protecting food supplies ... conference topics will look at the management of food safety systems in manufacturing, international trade, the supply chain, primary production as well as foodborne disease epidemiology, foodborne hazards updates and the role of the laboratory in food safety ... there will be ample opportunity to exchange information on the current state of play for microbiological and other food hazards, enhancing the effectiveness of systems used by industry and government to manage food safety and challenges faced by individuals and organisations in securing a safe global food supply ... australia’s food regulation system will be explored, with the three tiers of government represented by steve mccutcheon (food standards australia new zealand), dr john carnie (chief health officer, department f health, victoria) and mark saunders from the local government sector ... au, and click on the securing global food safety conference link

... food companies across europe face an uphill battle to attract the best candidates because many people don’t see food factories as an attractive place to work ... “potential candidates see the food industry as warm and noisy, with salaries and packages that are not very attractive compared with other sectors like banking,” warns pierre boulaire, ceo of international recruitment specialist manageria ... growth forecast the resulting competition for talent is set to increase as food production remains largely impervious to the economic shocks that have ripped through other sectors of the european economy ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... “companies are looking not only for food scientists and food technologists but also for a wider range of scientists and engineers to work in the food industry,” he added ... “all our clients across europe are looking for the same sort of high-calibre people and bemoaning the lack of talent available,” agrees stephen jones, director of management consultants focus management ... ” matching skills food and drink is already the largest single manufacturing sector across the european union in terms of both turnover and employment, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope (the recently rebranded confederation of food and drink industries) ... 5 per cent share of the jobs market in eu manufacturing as a whole ... “the bit that makes me shake my head is that people are not being told about the great opportunities that are available in the food sector,” says jones ... “in terms of skill set, the industry is not so relaxed about what they’re looking for,” says louise beales of tailor made resources, which specialises in food production recruitment

... the jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... food and drink is the largest single manufacturing sector for employment across the european union, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope, the recently rebranded confederation of food and drink industries ... 5 per cent share of the jobs market in eu manufacturing ... rising recruitment predictions of growth are borne out by rising levels of recruitment activity ... “there has been a lot of recruitment activity in 2010-2011 and the industry seems to be in good shape,” says matthius hennig, senior consultant with german-based international recruitment specialist rau consulting ... “we’re 60 per cent up on 12 months ago and last year was a record year for us,” agrees stephen jones, director of focus management consultants ... “all over europe our clients are looking for the same sort of high-calibre people and bemoaning the lack of talent available ... europe is also seen as a centre of excellence for the food industry around the world and that’s leading to a brain drain ... ” jones predicts that three key drivers will continue to boost demand for skilled food industry personnel: “many companies didn’t take on graduates during the downturn, many graduates don’t recognise the opportunities on offer in the food industry and there’s an ageing population of senior managers right across europe who are coming up for retirement ... ” r&d activity fooddrinkeurope’s data on innovation indicates that food and drink companies have maintained consistent levels of r&d investment in recent years, leading to bright prospects for candidates looking to build a career in this side of the business

... the jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology ( ifst ) and member of the board for improve, the uk’s food and drink skills council ... food and drink is the largest single manufacturing sector for employment across the european union, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope, the recently rebranded confederation of food and drink industries ... 5 per cent share of the jobs market in eu manufacturing ... rising recruitment predictions of growth are borne out by rising levels of recruitment activity ... “there has been a lot of recruitment activity in 2010-2011 and the industry seems to be in good shape,” says matthius hennig, senior consultant with german-based international recruitment specialist rau consulting ... “we’re 60 per cent up on 12 months ago and last year was a record year for us,” agrees stephen jones, director of focus management consultants ... “all over europe our clients are looking for the same sort of high-calibre people and bemoaning the lack of talent available ... europe is also seen as a centre of excellence for the food industry around the world and that’s leading to a brain drain ... ” jones predicts that three key drivers will continue to boost demand for skilled food industry personnel: “many companies didn’t take on graduates during the downturn, many graduates don’t recognise the opportunities on offer in the food industry and there’s an ageing population of senior managers right across europe who are coming up for retirement ... ” r&d activity fooddrinkeurope’s data on innovation indicates that food and drink companies have maintained consistent levels of r&d investment in recent years, leading to bright prospects for candidates looking to build a career in this side of the business

... from july 10-13, the australasian food manufacturing industry will descend upon sydney for the much anticipated triennial iconic event: foodpro ... foodpro 2011 has already exceeded the expectations of organisers with a record-breaking number of exhibitors, confidently maintaining its status as the largest food processing exhibition in the asia pacific ... as the biggest and most complete exhibition yet, more than 320 foodpro exhibitors will fill five halls of the sydney convention and exhibition centre, darling harbour, equating to more than 22,000 square metres ... foodpro manager, peter petherick is confident about the success of this year’s exhibition ... “since its inception in the 1960s, foodpro has become the most influential and comprehensive food manufacturing event in the australasian region, and is much anticipated by the food and beverage processing industry ... “visitors recognise foodpro as an invaluable opportunity to view the latest showcase of products and ideas from the cream of the food manufacturing business suppliers ... extraordinarily cost effective, it enables exhibitors and attendees alike to make face-to-face contact while appreciating the full breadth of their respective industry sectors,” he said ... foodpro 2011 has assembled the most concentrated convergence of the industry’s most powerful ideas and product showcases including newest food manufacturing industry trends as well as the latest in food and beverage processing machinery, services, technical products, ingredients, flavourings, additives, food safety, micro-biology and testing equipment, packaging, handling, storage, transport, plant equipment, hygiene, water and waste systems, and much more ... foodpro 2011 will be co-located with the 44th annual australian institute of food science and technology (aifst) conference which will be concerned with how food science and technology, including food production and processing, influences food choices ... com for all the details about the australian international food processing exhibition, foodpro 2011

... the addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research ... they study, published in lwt - food science and technology, investigates the effect of whey protein addition on textural properties of yoghurt at different protein and fat contents, finding that “the use of whey proteins impart the possibility to replace parts of fat ... ” the team of researchers, led by alina krzeminski from the institute of food science and biotechnology at the university of hohenheim, germany, reported that the firmness and viscosity of yoghurt samples increased with the addition of whey protein ... “it is evident that the addition of whey proteins reinforces firmness properties of low-fat yoghurts comparable to characteristics of full-fat yoghurt,” wrote krzeminski and colleagues ... low-fat demand as consumer demand for healthy products grows, many food producers are being forced to develop new low-fat products without altering sensory and functional properties of products ... hydrocolloids and stabilizers have been used to imitate the fat perception and enhance the stability of yoghurt, however the reduced fat levels still led to a loss in viscosity and structure, “resulting in an altered appearance, texture, and mouthfeel,” said the authors ... one alternative to fat replacement with hydrocolloids is the use of milk ingredients such as whey proteins

... 10 -13 july 2011: during four days in july, more than 9,000 key decision makers from australia’s food and beverage manufacturing and processing industries are anticipated to attend the triennial foodpro, the largest australasian food and beverage industry trade exhibition of its kind ... after all, this industry sector, generating sales and service income of more than $100 billion annually, is the nation’s largest, encompassing more than a quarter of australia’s manufacturing industry* ... while employing some three percent of the australian workforce, it also accounts for $44 ... at foodpro, the industry comes together to research and discuss the latest innovations and trends in the food and beverage sector, with the more than 300 suppliers in australia and new zealand showcasing their wares at foodpro 2011 ... for an industry that commits to over $650 million in r&d expenditure*, foodpro is a forum for food and beverage processing and manufacturing exhibitors to present the latest in food innovation, leading-edge technologies and crucial industry developments ... foodpro is a remarkable convergence of the industry’s most powerful ideas and product showcases including newest food manufacturing industry trends as well as the latest in food and beverage processing machinery, services, technical products, ingredients, flavourings, additives, food safety, micro-biology and testing equipment, packaging, handling, storage, transport, plant equipment, hygiene, water and waste systems, and much more ... their exhibits alone represent a sizeable financial investment, with some companies commanding many hundreds of square metres in each of their presentations ... foodpro manager, peter petherick, believes that foodpro’s successful track record has contributed to its significance to the food and beverage industry ... “since its inception in the 1960s, foodpro has become the most influential and comprehensive food manufacturing event in the australasian region

... the institute of food science and technology (ifst) has called for greater appraisal of the potential risks from the release into the environment of nanomaterials used in food packaging ... the possibility that wider exposure to anti-microbial agents in food contact materials (fcms) may contribute to heightened bacterial resistance was highlighted as an area of concern for the uk-based body ... it also said the accumulation of nanosilver in the environment should be scrutinised and the development of bespoke recycling procedures considered ... the ifst made its comments in its response to the european food safety authority’s (efsa) guidelines on the potential risks of nano-applications in food and feed published in january 2011 ... the independent group said it was important that the efsa document suggest the need for full toxicity data on engineered nanomaterial s (enm) used as composites in fcms even where there is no evidence for migration of these particles into food, or where levels of migration are low, it said ... the body added: “ ifst considers that this is important because, although the direct use of these materials may not lead to significant ingestion of the particles, knowledge of the level of toxicity, or lack of toxicity, may be needed in order to assess the acceptable levels of migration ... ” antimicrobial issues the organisation said it was “concerned ” that a number of mineral enms were being used, or put forward for use, as anti-microbial agents in food contact materials ... it called for more research on the consequences of their release into the environment and declared this should be evaluated when considering their use in food applications ... the ifst said the use of antimicrobial agents was potentially important in the future – particularly in light of the spread of antimicrobial resistant microorganisms ... “if there is to be a use for such antimicrobials in the medical area in dressings, treatment of wounds, or generally in coating of medical implants, surgical instruments or hospital surfaces, then the ifst believes one should avoid widespread low-level exposure, which could lead to bacterial resistance to these materials,” said the body

... the institute of food science and technology (ifst) has welcomed moves by the european commission (ec) to develop a definition of nanomaterials for regulatory purposes, but raised some concerns about the draft definition currently out for consultation ... responding to the ec's consultation document containing a definition of ‘particulate nanomaterials’ focusing on materials in the 1-100 nanometre range, the ifst said the size at which the properties of a material could abruptly change varied widely according to the material and the properties in question ... “there is thus concern over the selection of the single upper size boundary ... for biological materials the measurement of size and size distribution can also be dependent on the sample preparation method and the method used to size the samples ... however, were another ingredient formulated by agglomerating the same nanocrystals into bigger groups, their particle size meant that it would not be classified as a nanomaterial, even though processing it could lead to a free dispersion of its constituent nanoparticles in a food or drink, said the ifst ... ” proteins, carbs, lipids not included in definition on the plus side, the definition proposed by the ec should exclude ‘natural’ food molecules such as proteins, carbohydrates and lipids, which many observers feared might get caught up in any new labelling regime, added the ifst ... focusing on ‘particulate nanomaterials’ was also important because it should exclude most of the nanostructures introduced into foods through “rational or empirical processing”, it added ... “however the definition of particulate nanomaterials would include particulate nano-delivery systems such as nanoemulsions, nanoparticulate carriers, nanomicelles, nanocrystals, protein–based nanotubes and also certain metal and metal oxide nanoparticles

... hurrell of the institute of food science and nutrition at the swiss federal institute of technology (eth), zurich ... breast milk is low in iron, and iron stores in the liver of infants born at term only last between four and six months, therefore the addition of iron in complementary infant foods is important for healthy development ... ferrous sulphate, ferrous fumarate, and electrolytic iron powder are recommended for the fortification of complementary foods by the world health organization and the pan american health organization ... ferrous fumarate (ff) is especially recommended for use because of its good sensory properties – ferrous sulphate (fs) has been shown to cause unacceptable sensory changes to food formulation ... the new review evaluated the value of ferrous fumarate and ferrous sulphate in the fortification of foods for infants and young children ... less effective the review states that foods fortified with ferrous fumarate would be expected to be less effective than those fortified with ferrous sulphate, claiming iron absorption by infants and young children from ff fortified foods is only about 30 per cent of that from fs, however, hurrell states there is also evidence from long-term feeding studies that suggests ff fortified cereals improve the iron status of infants