Latest Articles

From cream to clean: ice cream maker implements organic wastewater solution

An ice cream manufacturer transitioned from traditional aluminium-based coagulants to a sustainable plant-based alternative to tackle wastewater management challenges.

Processing 06 December, 2024

Brewing sustainability: from passion to action

Independent Australian brewer Tribe Breweries and global compressed air solutions provider KAESER Compressors operate in different industries, but have one thing in common.

Sustainability 05 December, 2024

Maximising yield and minimising waste in dairy processing

Rockwell Automation Model Predictive Control technology is designed to optimise dairy processes to deliver sustainability, productivity, quality and efficiency benefits.

Processing 05 December, 2024

Who will pay for emission reductions in the milk sector?

Australia's dairy sector is grappling with how best to transition to lower-emissions production, and how the cost will be borne, a new Rabobank report says.

Processing 27 November, 2024

How to manage safety risks in the low-moisture food sector?

Low-moisture foods such as dried fruits, seeds, tree nuts and wheat flour are facing increasing food safety risks, but research on this remains limited.

Processing 26 November, 2024

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Business solutions
'Tariff man' wins: What does this mean for F&B industry?

'Tariff man' wins: What does this mean for F&B industry?

Donald Trump's tariff plans on all imports to the US could cause challenges for Australia now that he has been elected as the 47th President of...

Article 07 November, 2024
Ingredients
Kerry drives innovation to meet demand for lactose-free products

Kerry drives innovation to meet demand for lactose-free products

With rising consumer demand for lactose-free products, Kerry drives dairy innovation in Australia and New Zealand with lactase solutions.

Article 22 November, 2024
Food Design and Research
Mimicking meat: texture science for plant-based meats

Mimicking meat: texture science for plant-based meats

Stanford engineers are developing an approach to food texture testing that could pave the way for faux meat that wins over meat eaters.

Article 20 November, 2024
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