Latest Articles

​Sustainable coffee: inside and out

Consumers are expecting their coffee to be sustainable inside and out, starting with the way it is grown all the way through to how it is packaged. Read about three winning...


'Meating' expectations for plant-based proteins

Researchers from University of Queensland are working with Motif FoodWorks to produce plant-based proteins to 'meat' changing consumer demands.

Food design & research 14 October, 2021

Fine Food Holdings teams up with Enmin for strong results

The growing cracker company has worked with Enmin to develop bespoke solutions.

Processing 13 October, 2021

Sweet success for sugar mill's high-powered centrifuge

A sugar producer in Indonesia has increased the performance of a high-powered centrifugal machine after changing the variable frequency drive (VFD) used.

Processing 12 October, 2021

Food fraud detection: a low-cost approach

To help detect food fraud more efficiently, researchers have developed a model calculation approach using isotope analysis to authenticate the origin of food.

Processing 12 October, 2021

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Evaluating food safety training programs

Evaluating food safety training programs

Hundreds of thousands of people die preventable deaths from foodborne illness each year — changing how food safety is taught could lower that...

Article 28 September, 2021
Ingredients
Chickpea protein beats eggs in mayo

Chickpea protein beats eggs in mayo

Foodtech startup ChickP has teamed up with select food companies to help formulate egg-free recipes.

Article 12 August, 2021
Food Design and Research
'Meating' expectations for plant-based proteins

'Meating' expectations for plant-based proteins

Researchers from University of Queensland are working with Motif FoodWorks to produce plant-based proteins to 'meat' changing consumer...

Article 14 October, 2021
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