News and blog posts

Do you have news, information or an opinion piece that might be of interest for AIFST members?
A lot has changed in the food and beverage processing world in the past decade, from regulatory changes to trends in what consumers want to eat and drink. Consumers want healthy, sustainable, organic and allergen-free foods.
Rapid urbanisation over the recent years has taken a toll on Asia’s digestive health. Easy-to-consume and highly processed foods have now become mainstays in the diets of many Asians who live fast-paced and busy lifestyles.
VITAL® 2.0 has been developed to provide a risk-based methodology for food producers to assess the impact of allergen cross-contact and to assist in providing appropriate precautionary allergen labeling. DTS FACTA is endorsed by the Allergen Bureau to deliver this training.
Previous entrants in the Victorian Premier’s Sustainability Awards say that their involvement has led to better staff morale, improved profiling with their customers and stronger community relationships\
Food Allergy Week runs from 26 May -1 June 2019 and calls on all Australians to Be Aware and Show You Care by getting involved with this year’s activities.
Did you know that one of the United Nations sustainable development goals is to reduce food wastage? The AIFST recognises that our industry is in a prime position to make a positive impact towards this and as a result is a partner of the Fight Food Waste Cooperative Research Centre.
The 69th Australasian Grain Science Conference, with the theme of ‘Grains: A Global Food Resource’, will bring together a diverse range of delegates from academia, government research agencies and industry who undertake research and innovation activities across the grains industry value-chain.
The Master of Dietetics at Swinburne aims to educate and empower the next generation of dietitians to be nutrition experts and innovators making a positive impact on the health of Australians. Applications close 1 May 2019

This international initiative is designed to raise awareness of the allergic disease and the global problem of food allergy.

The food and beverage industry is undergoing a paradigm shift away from the use of synthetic ingredients towards the use of biomass-based food ingredients.
Despite treated safe water being crucial to avoid waterborne diseases, it is known, since the mid-1970s, that the process of disinfection produces by-products (DBPs) that can be a hazard to human health, being chloroform and other trihalomethanes the compounds that created the first concerns in the scientific community (Karlin, 1999).
You have made your resolution to be healthy. You go to the store to choose between two products, looking for the better option. But then what? How do you pick? You read the label of course!
Romer Labs is unveiling a series of webinars to educate food and food producers about current and emerging aspects of food safety, reflecting industry practices and trends in the managing of contaminants.
Get up to speed on the basics of how to conduct a product recall, land earn where to go for help in the event of a product recall emergency.
Sydney, 22 February -  Today, Archer Daniels Midland Company (ADM) is announcing a new distribution partnership with Savannah Bio Systems in Australia, effective on 4 March 2019.
Flavour Creations was proud to represent Australian food innovation at the world's largest annual food and beverage trade exhibition, Gulfood, held in Dubai this month (February 17-21).
Consumers are reliant on the food manufacturing industry and their ability to safely produce quality food that is suitable for consumption. Consumers with food allergies, for example, rely heavily on the implementation of safe food handling and practices. In cases where food standards and safety is anything but perfect, it can potentially be life threating to a consumer. 
Move over kale: 2019 is all about celtuce - celery lettuce- also referred to as stem lettuce, Chinese lettuce, gingsun or wosun. The thick-stemmed vegetable is popular in both China and Taiwan.


Developing programs and procedures to address and mitigate the impact of these threats are time- and money-consuming. Although it is not an easy balance to do, organizations must understand that the costs of today are the savings of tomorrow.
The Artisanal Food and Beverage Project is reviewing the skills needed in these industries, identifying and aiming to fill gaps by developing new qualifications and skill sets.