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Latest fromFood Processing
How long can yoghurt sit out? And more food-safety questions, answered
New York Times: Your favourite breakfast staple is surprisingly long-lasting.
Government-backed export initiative signed to grow Kiwi food exports
Agriculture is NZ’s largest export industry, accounting for almost half of all goods.
ProLink calls in liquidator, 190 laid off a week before Christmas
'This is just so sad, just before Christmas' - liquidator Pritesh Patel on ProLink NZ.
NZ study: How peoples’ emotional cues shape views of genetically modified food
Researchers delved into Kiwis' perception barriers around eating GM and irradiated food.
Cautious optimism in tiny town as iconic pie company given third life
The new owner was among 'a number of interested parties'.
Inside look: Mowbrays' Zuru expands Chinese factory to make big confectionary push
Zuru's Henry Gordon talks about its plans to take on Kinder Surprise.
Olive oil costs heaps - can local producers come to the rescue?
It’s hard for local producers to compete with European and Aussie oil.
Why you’re storing your canned foods the wrong way up
Does Heinz’s theory that baked beans are best kept upside down apply to all canned foods?
Cocoa crisis forces Hawke’s Bay chocolatier to raise prices
Cocoa prices hit 50-year high; Silky Oak Chocolates plans gradual price hikes.
The hidden dangers in your hummus
It might not look like it’s gone off but there may be all sorts of nasties.
All-hands Alliance Timaru meeting 'not going to be about beautifying site': Meatworkers Union
Meat co-operative CEO won't comment.
Are you getting ripped off with sub-par olive oil?
So how can you be sure your EVOO really is extra?
Generation after generation – 90 years of Wattie's in Hawke's Bay celebrated
'Who else loves their job like this after 22 years?'
Why you’re more at risk of cancer in your 40s and 50s – and how to protect yourself
Telegraph: Key prevention tips for the 17 cancers on the rise for 40 to 60-year-olds.
Fonterra to invest another $150m in Taranaki coolstore
It follows on from a $75m investment in a new protein plant at Studholme.
Scientists just figured out how many chemicals enter our bodies from food packaging
A new study details chemicals finding their way into human bodies from contact with food.
The food packaging tricks we all fall for
From oranges in red net bags to noisy packaging, here's how brands maximise their sales.
These are the canned foods top chefs can't live without
Convenient, cheap and full of flavour, these are the cans all cooks need.
Is your ham sandwich raising your risk of developing diabetes?
Heard processed meat causes health problems? Here's the science behind the headlines.
'Don't consume it': 16 popular Delmaine products recalled over listeria fears
Officials are asking shoppers to return the products to supermarkets and get a refund.
Tiny egg to big fish in a year: Land-based farm hooks into global seafood goals
A new state-of-the-art, land-based kingfish farm is officially opened.
Why, exactly, are ultra-processed foods so hard to resist? This study is trying to find out
NY Times: Why is it so easy to overeat so many ultra-processed foods?
Graeme Hart’s Carter Holt Harvey Equities liquidated in group overhaul
The liquidation is being carried out as part of the rationalisation of the group.'
How swapping bacon for beans could cut dementia risk by 25%
Research finds 'significant association' between processed red meat and cognitive decline.
Should ultra-processed foods come with a cigarette-style warning?
Some scientists think ultra-processed food needs to be treated in the same way as tobacco.