Nieuws from Queensland

Australian researchers have developed a technique to analyze potato chips’ physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack.

Ever since Swedish scientists discovered acrylamide in food in the early 2000s, there has been growing concerns over the potential negative impact it could have on people’s health.

The seasoning coverage on a snack food product is an important aspect of the quality a consumer sees, and determines the overall flavour and taste a person experiences.

There are many factors to consider when determining the best fryer design for you. Ultimately your product quality will have the highest influence on your decision. Industrial fryer specialist Heat and Control tells more

Ishida and Heat and Control are establishing a stronger collaborative alliance to provide food industry customers with full 'end to end' processing and packaging solutions.

Raylea Rowbottom, a researcher of the Tasmanian Institute of Agriculture says it's inevitable that the potato psyllid, a destructive insect that has threatened tomato and potato crops in Western Australia will make it to the east coast.

Heat and Control has helped a snack manufacturer take processing capabilities to a new level with another delivery of the
company’s innovative vacuum fryer technology, the Unitized Vacuum Fryer (UVF)

Potato growers attending today’s potato research and development (R&D) workshop in the Lockyer Valley in south east Queensland will hear about exotic and endemic biosecurity risks facing their businesses, and the practical steps they can take to protect themselves.

Equipment manufacturer Heat and Control presents the savory snack industry with a new version of the vacuum fryer. They call it the Unitized Vacuum Fryer (UVF)