Krones NitroHotfill bottle wins design award
04 February, 2014A Krones-designed NitroHotfill bottle has won Coca-Cola Amatil (CCA) the 2013 Australian Packaging Design Award. The 600 mL Powerade Sports bottle was voted Best of Show' at the awards.
Electronic tongue could replace human tasters, researchers say
03 February, 2014Spanish researchers have developed what they call an "electronic tongue" - an analysis system based on the human sense of taste that can distinguish between several brands of beer.
RFID technology keeps army rations fresh
31 January, 2014The reduced shelf life of food rations is costing the US military millions of dollars each year in wasted food. To combat this, researchers have been working to improve the shelf life of the US Army's MREs and FSRs for front-line troops.
Hempseed oil reaches new highs
30 January, 2014Hemp is gaining interest, and not just for its hallucinogenic properties. Low-THC varieties are used not only as a source of fibre for textiles, but also for their oils, which may have a variety of health benefits.
Microcracks make tougher glass
30 January, 2014Engraving networks of 3D microcracks in borosilicate glass increased the toughness of the glass by 200 times compared to non-engraved slides, researchers at McGill University in Canada discovered.
Filleting machine boosts Norwegian white fish industry
29 January, 2014A new white fish filleting machine could improve productivity and ensure the future of the Norwegian fish processing industry. The machine uses X-ray technology and jets of water to locate bones and efficiently fillet the fish.
Smelling the way to more appetising low-fat foods
28 January, 2014While taste, texture and mouthfeel are crucial to food enjoyment and acceptance, almost invariably the first way a food is sensed is by its smell. If it smells good we are much more likely to eat it. But it seems our sense of smell is much more refined than we realise - we can even detect dietary fat levels by smell!
Bioinformatics platform to predict probiotic functionality
24 January, 2014European research institutes have partnered with SMEs to develop a bioinformatics platform to predict the functionality of food bacteria and probiotics based on their genome sequence.
Chip-based infant formula detection for functional proteins developed
24 January, 2014Researchers in Singapore have developed a chip-based detection system for measuring functional protein in infant formula which they say could help to control and monitor quality.
ROFIN StarMAP software
24 January, 2014 | Supplied by: Laser Resources Management Pty LtdUsing StarMAP software from ROFIN, micro-perforations are individually customised for the produce and the packaging geometry. Package volume, packaging film type and storage temperature are considered as well.
Chocolate authenticity test developed
21 January, 2014Scientists have developed a method to authenticate the varietal purity and origin of cacao beans to ensure that the chocolate inside matches the country of origin labelling outside.
Low-cost and eco-friendly packaging for confectionery and baked goods
20 January, 2014
As energy and raw materials become more expensive and consumers become more environmentally conscious, confectionery and snack manufacturers have to adjust. Their products now have to stand out from the crowd without extravagant packaging that drives up costs. Luckily, packaging producers and machine manufacturers can help with material-saving packaging solutions and more efficient production lines.
Comprehensive GM test developed
20 January, 2014In response to increased demand for monitoring and labelling of genetically modified (GM) foods, scientists have developed a comprehensive method for detecting GM ingredients. It is claimed to be the first of its kind in the world.
SGF develops fully organic stevia processing method
17 January, 2014Standard stevia processing does not meet USDA National Organic Program (NOP) regulations, which is a problem for processors hoping to use stevia in certified organic products. SGF has developed a new technology to overcome these obstacles.
Less alcohol, more flavour with special yeast
17 January, 2014A team of researchers at the Australian Wine Research Institute has identified a strain of yeast that produces a lower level of alcohol, while preserving the flavour of the wine.
