Latest Articles

Guarding our seafood against vibrio parahaemolyticus

As the global appetite for seafood grows, concerns over pathogen contamination have intensified, so innovative solutions are being developed to manage these...

Processing 13 February, 2025

Four trends shaping warehouse automation and intralogistics in 2025

Four key trends expected to shape the warehouse automation and intralogistics industry in 2025 are explored in this article.


Frothy options: pea-based cappuccino of the future

A team of researchers has investigated the functional foaming ingredients in food, bringing plant-based options a step closer.

Food design & research 12 February, 2025

Food ingredients business installs electric boiler to reduce emissions

Shifting from gas towards electricity from renewables, Arla Foods Ingredients has installed an electric boiler as part of its drive to reduce CO2e emissions.

Sustainability 12 February, 2025

Drawing out mercury: 'active' packaging for canned tuna

Researchers in Sweden have developed a novel packaging technique which has reportedly removed up to 35% of the accumulated mercury in canned tuna.

Packaging, labelling & coding 10 February, 2025

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Business solutions
FoodTech Qld returns to the Gold Coast in 2025

FoodTech Qld returns to the Gold Coast in 2025

The FoodTech Qld conference and exhibition returns to the Gold Coast from 19–20 June 2025 with a renewed focus on food technology and...

Article 10 February, 2025
Ingredients
Genetic predisposition plays role in bitter coffee taste

Genetic predisposition plays role in bitter coffee taste

Why does coffee taste more bitter to some people than it does to others? Researchers at Technical University of Munich may have the answer.

Article 05 February, 2025
Food Design and Research
Frothy options: pea-based cappuccino of the future

Frothy options: pea-based cappuccino of the future

A team of researchers has investigated the functional foaming ingredients in food, bringing plant-based options a step closer.

Article 12 February, 2025
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