Developing new flavours for alt-protein products
The development of food GMPs
Whiskies, vodkas and gins — from a brewery
Predicting bitterness in foods
Beverage safety: ensuring pure production water at beverage plant
Developing new flavours for alt-protein products
NTU Singapore and ingredients company Bunge are collaborating to produce new food flavours through fermentation, for use in alternative protein products.
The development of food GMPs
Good manufacturing practices (GMPs) in the food industry are in place to ensure that the products that consumers use daily are safe for consumption.
Whiskies, vodkas and gins — from a brewery
How can breweries leverage their existing equipment to distil spirits such as whisky, vodka and gin? A brewery in Texas is now producing its own whisky in addition to beer.
Predicting bitterness in foods
A novel tool that uses mass spectrometry to predict bitterness could be used to enhance food and beverage processing techniques.
Beverage safety: ensuring pure production water at beverage plant
The latest chlorine measurement techniques were used to assist a beverage manufacturer mitigate chlorine contamination in production water.
Tempmate GS2 Real-time Temperature, RH & Light Shipment Data Logger
OneTemp has introduced the tempmate-GS2, an all-in-one solution for monitoring temperature,...
Survey reveals consumer attitudes to food safety in ANZ
The Consumer Insights Tracker (CIT) survey run by FSANZ has revealed consumers look for food labels that can help them identify nutritious foods.
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Food Ministers' Meeting: mandating HSR in hands of regulators
The latest Food Ministers' Meeting discussed progress on mandating the Health Star Rating...
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Registrations open for Fi Europe Innovation Awards 2024
Entries have opened for the Fi Europe Innovation Awards 2024 to be held in Germany. There are...
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Key Technology and PPM Technologies consolidate services in ANZ
Key Technology and PPM Technologies, both members of Duravant's Food Sorting and Handling...
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Developing new flavours for alt-protein products
NTU Singapore and ingredients company Bunge are collaborating to produce new food flavours through fermentation, for use in alternative protein...
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Plant-based alternatives for reduced fat replication
Loryma has developed three solutions that support targeted fat reproduction in three different...
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Modified pectin gels well for low-sugar products
Using high-pressure processing (HPP) treatment, US scientists have developed a pectin that can...
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Health Star Rating system changes suggested
Making simple changes to the Health Star Rating system to factor in ultra-processing could lower...
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Bite-sized nutrition and hydration product development for seniors
Professor Daiva Leskauskaitė talks about the development of a food product designed for nursing home applications to reduce the risk of dehydration...
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New harvest: ABARES to begin its Aus agriculture surveys
From mid-July to December, the Australian Bureau of Agricultural and Resource Economics and...
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Count every chicken: Salmonella risk research
Research finds that few products with high levels of very virulent Salmonella strains...
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Uncovering why food tastes bland in space
Scientists from RMIT University have led a study on common food aromas that may help explain why...
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