Latest Articles

Choc science: using cocoa fruit to lower sugar in chocolate

Researchers at ETH Zurich have joined forces with the chocolate industry to investigate the potential for making maximum use of the cocoa fruit.

Food design & research 23 May, 2024

What's new on the shelf?

From Aussie/American fusion-inspired hotsauce to a canned protein drink for gamers, have a look a what's new on the shelf.

Prepared Food 23 May, 2024

Corrugated vs smooth tubes for heat exchanger performance

In this article, Chris Little from HRS Heat Exchangers looks at the numerous benefits corrugated tubes provide over the use of smooth tubes in tubular heat exchangers.

Processing 22 May, 2024

Sustainably packaged meat slices

Mondi has created a polypropylene (PP)-based mono-material packaging for a Swedish cold meat manufacturer.

Prepared Food 22 May, 2024

Pet food treat process, drying method comparison

In a new study four different drying methods for chicken breast meat, which is then used for developing pet food treats, were systematically compared.

Processing 21 May, 2024

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Business solutions
Supermarkets inquiry: mandatory code of conduct recommended

Supermarkets inquiry: mandatory code of conduct recommended

The interim report, released Monday, says that the voluntary code of conduct should be mandatory, with penalties for breaches.

Article 09 April, 2024
Ingredients
An equation for flexitarian flavour that brings veggies to life

An equation for flexitarian flavour that brings veggies to life

Could umami flavours be the key to a greener diet that is more viable than vegetarian ones that replicate meat products using plants?

Article 01 May, 2024
Food Design and Research
Choc science: using cocoa fruit to lower sugar in chocolate

Choc science: using cocoa fruit to lower sugar in chocolate

Researchers at ETH Zurich have joined forces with the chocolate industry to investigate the potential for making maximum use of the cocoa fruit.

Article 23 May, 2024
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