Modern food production methods can damage the environment. Presents the information to make informed choices about food: nutrition, environmentally friendly methods of production; organic farming; genetic engineering and packaging.
With the connection between diet and health well established, food manufacturers have been quick to design products that appeal to the health-conscious consumer. In this program, the boom in so-called "functional foods", such as folate-enriched breakfast cereals, calcium-enriched milk and vitamin-enriched fruit juices is explored.
We’ve come a long way from the days when the milkie poured milk into jugs kept at home, and the grocer hand-packed biscuits into plain paper bags. Today food is packaged in a wide range of designs and materials that can be squeezed, shaken, poured, baked and micro-waved.
Every year hundreds of new food products make it onto Australian supermarket shelves. Some will be around for years, while others will be discontinued lines within six months. This program investigates the process involved in developing one such new food product, a snack sized chocolate cake bar.
This program explores the marketing of the snack-sized chocolate cake bar in the months before and after its release. The program follows the months of boardroom discussions as the marketing team plans and implements its campaign.
Whether it’s because we’re time-poor, or just disinterested in cooking, statistics show that the demand for convenience foods in Australia continues to grow. This program examines the evolution of the convenience food industry, from basic cake mixes to complete heat-and-eat meals.