Articles
Digital product passport to drive transparency and sustainability
The packaging industry is facing a dual challenge of requiring resource efficiency and transparency — could a digital product passport provide a solution? [ + ]
Heat exchangers expand ginger beer production
Bundaberg Brewed Drinks ensured the equipment in its new Master Brewery maintained product quality by installing HRS Heat Exchangers' cooker and thermaliser. [ + ]
Non-alcoholic beer yeasts evaluated for fermentation activity
Researchers have explored nearly a dozen non-traditional yeast strains to find out which ones could brew the best non-alcoholic beers for a growing market. [ + ]
Next-gen nuggets using chunky cultured chicken
In the future we could be eating lab-grown 'chicky nuggs' as researchers create bite-sized cultured chicken with a meaty texture using a special bioreactor. [ + ]
Five ways emerging tech can help food and beverage manufacturers
As food manufacturers embrace new innovations, they must also navigate the complex landscape of regulatory compliance and cybersecurity. [ + ]
Making plant-based food tastier and more nutritious
Lactic acid bacteria can help improve flavour and nutritional quality of plant-based dairy alternatives and possibly other alternative food, according to a new study. [ + ]
Lifting the lid on the benefits of sodium reduction legislation
A study has found that mandated sodium reductions for processed food in South Africa since 2013 have resulted in significant declines in blood pressure levels. [ + ]
Mars Wrigley Australia invests $6.5m to expand capacity at its Asquith factory
A new production line and circular-by-design packing technology have been introduced at the chewing gum and mint factory in Asquith (NSW) to increase capacity by 60% and reduce plastic. [ + ]
Cool melt: is it worth switching?
Why use high-temperature melt adhesives when low-temperature adhesives are also an option? This article explores the possibilities that cool melt offers the industry. [ + ]
Getting the right texture: toolkit to help create more appealing food
The FaBA Texture Library Toolkit has been developed to help manufacturers improve the texture of their food products to make them more appealing for consumers. [ + ]
What's new on the shelf: new food products for Easter
From spicy snacks and creative Easter treats to icy and elevated flavours for winter, here's a selection of the latest products hitting the supermarket shelves. [ + ]
Whey to go up: unlocking further potential for cheese by-product
A new mixed-method study explored four models that could provide potential for the Australian dairy industry to upcycle more whey waste into a valuable food product. [ + ]
In good spirits: SRD's plans to transform iconic Oak factory site
On 21 March, at the historic former Oak factory site in Muswellbrook, Sydney Rum Distillery (SRD) announced its plans to transform the site into a spirits facility. [ + ]
Finding the right butter alternative for a vegan Scottish shortbread
Experimental tests have determined the optimal fat content of vegan butter to bake a lactose-free version of a traditional Scottish staple. [ + ]
Understanding the heat-resistance science behind industrial flooring
From cleanrooms to commericial kitchens, understanding the dynamics of industrial flooring in these environments is crucial for the selection process. [ + ]
