Articles
Could fruit flies help with personalised nutrition?
Personalised nutrition has long been considered a futuristic way of thinking, so how could fruit fly research help get it closer to reality? [ + ]
Transforming dry meat alternatives with water
Scientists at the University of Leeds are using one simple ingredient — water — to make plant proteins more meat-like and palatable. [ + ]
Mozzarella under the microscope
In a new study, scientists use DNA analysis to reveal the interactions of microorganisms throughout the manufacturing process of Italian buffalo mozzarella. [ + ]
A look inside Anuga FoodTec 2024
In a changing food production environment, the industry must place its focus on efficient production processes and sustainability to remain competitive. [ + ]
Unpacking smart factory trends
The term "smart factory" refers to manufacturers using technology like automation and AI to streamline processes, leveraging interconnectedness. [ + ]
What does a successful predictive maintenance program look like?
Freddie Coertze from ifm Australia explains the components that make a successful predictive maintenance program. [ + ]
Spotlight on the red meat processing sector
SMC Corporation ANZ shines the spotlight on the red meat processing sector, a key contributor to the local GDP. As the sector evolves, so does its automation and energy saving requirements. [ + ]
Top five foods rich in prebiotics
Scientists have estimated the prebiotic content of thousands of food types to come up with a list of the foods offering the highest prebiotic content. [ + ]
Roundtable talk: food industry supply chain challenges
A recent roundtable discussion among major food and beverage executives emphasised the importance of collaboration to overcome common issues such as the supply chain. [ + ]
Meaty science explores tenderness
From tough to tender, meat scientists use machine learning to explore the meat tenderness phenomenon. [ + ]
Oxygen pick-up in beer filling
A new filling technology could be the answer to familiar beer-making challenges associated with beer reacting sensitively to oxygen. [ + ]
What's new on the shelf?
Cinnamon donut Twisties, veggie chips, 75th anniversaries and more. Find out what will be hitting the shelves this winter. [ + ]
Dating dilemma: date labels could be causing food waste
A new study suggests 50% of consumers decide to pour perfectly good milk down the drain based solely on a glance at the date label, so what's the answer? [ + ]
Preserving the inherent flavour of chocolate
While roasting cacao beans can change the flavour profile to be more 'chocolatey', it may hide some of the more subtle fruity flavours from the raw cacao. [ + ]
Edible biodegradable material has potential for food packaging
Scientists have developed an edible, transparent and biodegradable material which could have potential as an alternative for single-use plastic in food packaging. [ + ]